East Italian Beef Pot Roast...Planning to Garden

It's time to dream about the garden and spring planting season. Toward the end of March, I will be able to begin to prepare the flowerbeds for some beautiful blooms. I think Impatients along with raised stone wall by the pool will be first on the list. Leave it to Pinterest to provide us all the inspiration we need in times of beginning a project or new design!

Be sure to try this Italian Pot Roast. It is divine and was from the Recipe of Hall of Fame in the state of Illinois! Easy, peasy in the crockpot!!

Now this stone patio was one of the most beautiful I have seen. I love the colors of lavender and white together and the manner in which the containers vary in height and color! Wouldn't this be the perfect spot for a morning coffee or evening glass of wine?

This deck seating area reminded me very much of the Atlanta house. I love the pots of greenery on each pillar along the deck railing. Just the addition of palms, ferns and everything green seems so calming and cool on a hot summer evening. The gold tablecloth adds the right punch of color for this beautiful deck!

Smells interesting....Yes Maypole....

we will be planting our beloved Morning Glory Vines!

Easy Italian Pot Roast

1 (3-4 lb) rump roast

1 jar pepperochini peppers (juice and all)

1 can beer

1 (10 3/4 ounce) can of beef bouillon
1-2 diced carrots
2 stalks celery
1 small diced yellow onion

Combine all ingredients in a large crock pot. Cook on high heat for 30 minutes, reduce heat to love. Cook until the roast is tender for 6-8 hours. Remove meat from juices, slice thinly and return to crock pot. Let the roast rest in the juices and the crock pot heat off. Ready to serve after about 15 minutes. Delicious served over hot buttered wide noodles, sprinkled with parsley!