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23/07/2019
Blood Donor Clinic - Stratford
1 p.m. to 7 p.m. / Rotary Complex
27/07/2019
Blood Donor Clinic - Stratford
9 a.m. to 12 p.m. / Rotary Complex
Smoking, including e-cigarettes, is not allowed in any area of the hospital, including the grounds and parking lots.
Around The Alliance!
Former Student, Now Staff Member!
Changes to Emergency Department Registration Process at Clinton Public Hospital
HPHA Looks to End Hallway Medicine through System Partnerships
Volunteer Spotlight: Joanne
New Name and Look for St. Marys Memorial Hospital Foundation
Physician Recruitment in Stratford
Program Profile: Eating Disorders
Q & A with a Patient Registration Clerk
Patient Partner Profile: Joani
A Day in the Life: Social Work
HPHA Implementing Temporary Laboratory Adjustments
Pharmacy Sterile Compounding
A Look at Canada's New Food Guide
It's All in the Data
Access to Primary Care
Celebrating 10 Years of the Community Stroke Rehabilitation Team!
MyChart Now Available at HPHA!
Volunteers: Lifting Communities!
Huron Perth and Area Ready to Take the Lead in the Province’s Vision for Improving Health Care
Physiotherapy Myths Debunked!
smallTALK Hits a Significant Milestone!
Clinton Public Hospital Second Floor Set to Reopen
Laboratory Adjustments at Clinton Public Hospital & Seaforth Community Hospital
Supporting Our Patients Through Art
Charting A Course to Success
Q & A With A Quality Assurance Lead
HPHA Recognizes Excellence at its Annual General Meeting
July Blood Donor Clinics
Emergency Entrance of Clinton Public Hospital Closed for Renovations
Putting a Face on Organ and Tissue Donation in Our Communities
Q & A with Purchasing/Inventory Support
What's For Dinner Wednesday
HPHA's Facebook Protocol
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HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
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2018 Pediatric Day Conference Presentations
What's For Dinner Wednesday
What's For Dinner? Beef & Veggie Pot Roast

Prep time: 15 min
Servings: 4
Cook time: 4 hours on high setting, 8 hours on low setting
Serving Size: about 3 1/2 oz beef, 3/4 cup vegetables and 2 tablespoons sauce


Ingredients
  • 4 medium carrots (scrubbed, halved lengthwise, and cut into 3-inch pieces)
  • 1 medium onion (cut in eighths)
  • 2 medium celery stalks (halved lengthwise and cut into 3-inch pieces)
  • 1 1/4 lbs lean chuck roast (boneless, trimmed of fat)
  • 2 tbsp water
  • 1 tbsp balsamic vinegar
  • 2 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1 onion soup mix (dried)
Directions
  1. Coat a 3 1/2–4 quart slow cooker with cooking spray. Place the carrots, onion, and celery in bottom of the slow cooker. Top with the beef. Spoon the water, vinegar, and Worcestershire over the beef. Sprinkle evenly with black pepper and onion soup mix. Cover and cook on high setting for 4 hours or on low setting for 8 hours.