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If you find yourself tightening your belt these days, might I offer a recipe that will not only save you money but help loosen that belt a bit? I find a roast is the ultimate comfort food that is really not very expensive. This recipe fed ten people very well one Sunday afternoon.

If you watch the sales at the meat counter, you can grab a bone-in chuck roast for less than the cost of hamburger. I calculate about a little less than a half pound per person. A nice five pound chuck roast should be sufficient. Be sure to get a bone-in chuck. A roast with a bone adds a richness to the juices which you'll need later for gravy.

Instead of heating up your big oven, try using an 18 qt. electric roasting pan. This keeps all the ingredients nicely contained with the heat concentrated in a smaller area. You'll save on your electric bill and if it's warm outside, you won't be heating up your kitchen with an oven.

Peel three pounds of carrots, cut off the tops and bottoms and halve them. Place them in the bottom of the roaster. Scrub five pounds of red potatoes. Cut the larger ones in half or quarters. Put half of them in the roaster with the carrots. Peel and cut four onions in half and put a few in the bottom. If you like cabbage, take a half a head of cabbage and cut it into four pieces. Tuck them on the corners of your pan.

Before you rush your roast into the pan, take time first to season it well with salt and ground pepper. Then heat a large skillet with a bit of oil in the bottom and brown the roast on both sides. You will thank me later when it's gravy time.

Place the roast into the roasting pan, on top of the vegetables you placed. The vegetables make a nice rack for the roast and absorb some juices that trickle down into the pan. Take your remaining onion halves and place them on top of the roast.

With the skillet still hot from browning your roast, put in two cups of water and one envelope of onion soup mix. Make sure to deglaze the skillet of all the lovely bits of browned beef. Once that comes to a boil, turn off the burner and pour the hot onion mixture over the top of the roast and veggies. That aroma is a hint of the wonderful things to come!

Set your roasting pan to 350 degrees, put the lid on and let it roast for about 2 1/2 hours. The long cooking time is what helps break down this cheaper cut of meat and makes it tender. Check periodically to make sure the juices stay at about one to two inches in the bottom of the pan. Resist opening the lid too much, I know it will be difficult because it will make the whole house smell delicious.

When the potatoes and carrots are fork tender, turn off the roaster. Take a ladle or large serving spoon and dip out as much of the juices you can into a small saucepan. You may need to tip the roaster and move some potatoes out of the way.

Make a slurry by putting two tablespoons of cornstarch into a cup with about a quarter cup of water. Mix until it's milky white and has no lumps. Pour that into the saucepan with the juices. Bring to a boil, stir, and watch it thicken. Taste to see if you need to add salt and pepper. That will be some of the best gravy you've ever had.

Pull the roast out carefully, it may be falling off the bone. Slice it into portions so people won't be tempted to take a huge piece. Spoon out the vegetables into a large serving bowl. All that might be needed is some bread to soak up that gravy. This is one economical recipe that will get you to loosen your belt!

4-5 lb. bone-in chuck roast
5 lbs. red potatoes
3 lbs. carrots
2 lbs. onions
Half head cabbage
1 envelope onion soup mix
2 c. water cornstarch salt/pepper

Learn more about this author, Kelly Edens.
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