Roasted...again!

I am glad I wrote down the recipe for this roast nearly four years ago, because I keep referring back to it when I want to cook roast. Today I am making it again, only this time I decided to formalize the measurements for the seasonings. You know, to make things more repeatable. Atti's still young but in a few years he'll be helping us cook, so it will help for us to have clear recipes.

To start with I collected all the vegetables, meat, and concentrated soup as noted in this post. I did add more garlic, perhaps six cloves total. (What's the difference between a garlic clove and garlic bulb?) The meat I used today was a two pound shoulder chuck roast.

Here are the precisely measured spices:

• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp chili powder
• 1 tsp dried oregano

These are all experimental amounts, so after we eat it I will see what I need to add (or remove).

No time to cook overnight, so today I'm cooking it on high for a few hours so it will be ready in time for dinner.