Good morning, dear ones! 🙂 How are you this fine, Autumn day? I am sleepy (up waaaay too late last night!) but so excited to be sharing my first giveaway with you!!
You’ve been such dear and supportive readers and this weekend I want to say thanks. A friend gave me a marvy collection of the most delectable salts from around the world, and I am giving away one cork-topped jar of artisan salt to three of you. I will ship anywhere in the world so you are ALL welcome to enter! 🙂 Winners will be announced next week and will receive one of the following salts:
- Flower of Bali from Indonesia
- Peruvian Pink from Peru
- Flor de Sel from France
To Enter simply comment below or on Facebook at RamblingTart. I’d love to know where you’re from and what you’d like to see more or less of on RamblingTart. Is there a country you’d like to learn more about? Perhaps a specific cuisine? Anything at all! I’d love to know your thoughts. 🙂
In the meantime I’ll share with you a positively SCRUMPTIOUS and easy crockpot roast I made this week. I salted and peppered the beef, placed it in the crockpot and sprinkled it with sliced garlic and fresh rosemary sprigs. Then I mixed 1 can of mushroom soup, 1 can almond milk and one envelope of onion soup mix and poured that over the beef, turning it a few times to coat. I popped on the lid and cooked it on low for 8 hours. Oh mercy. My house smelled positively heavenly when I woke the next morning and the beef was fork tender and savory as can be. The soups make a divine gravy so all you have to do is shred the meat, pour on the gravy and you’re set. 🙂
Happy weekending, dear folks!! Good luck with the giveaway. 🙂
Easy and Tender Crockpot Roast
1 medium sized roast
salt and pepper
4 cloves garlic, sliced
1 sprig rosemary, leaves removed
1 can mushroom soup
1 cup almond milk or regular milk
1 envelope onion soup mix
- Salt and pepper beef and place in crockpot. Sprinkle with garlic and rosemary.
- In small bowl mix milk and soups and pour over beef, turning to coat.
- Set crockpot to low and cook 8-10 hours.