I mean really is there anything easier then a lovely roast with winter veggies and some spices, the broth makes a o my goodness mouth watering gravy.
In this case it was a gifted Deer roast but Beef or lamb or Pork or even a whole chicken would do..
Thaw your meat out, you want it cold but not frozen at all..
Peel and then sliced your onions into thick rounds for the meat to sit on, same with a few garlic cloves, I covered the meat with montreal steak spice, and then I filled in the area around with purple cabbage, celery and carrots.. added in some water to the bottom and into a slow oven at 325 for around four hours..
After the veggies were fork tender, I took out the meat and veggies, and made a corn starch mix with a bit of water and thickened up the juices into a fine meat juice and veggie gravy..
If you wanted you could have served it with fluffy mashed potatos on the side.. but we just enjoyed the veggies as is..