Add vegetables cut in large pieces and covering roast: potatoes, carrots, celery, sweet potatoes, a little corn, winter squash, green beans, mushrooms, you get the idea. Cook the roast and vegetables at 325 degrees another 2 hours or so, until vegetables are tender. By this time, you should be able to pick the roast apart easily with a fork.

Notes: This is one of our favorite meals fall through winter. We prefer buying local produce and organic (grown without chemicals); we find the taste fresher and more like “homegrown”. We usually do not add salt, etc., letting each eater flavor to preference. Guests especially seem to like to smell the roast cooking in a warm house while visiting and then sitting down to a wonderful shared meal.