For the upcoming weekend, I plan to snuggle up in front of our fireplace and reduce my reading pile a foot or so. I’ll prepare my recipe for pot roast, a roast that includes an array of vegetables. While languishing, I’ll enjoy the aroma thatwafts from our kitchen stove and fills the house with the smell of a home-cooked meal. This recipe includes turnips and parsnips, some of winter’s root vegetables that are in season now. The recipe for biscuits is great for sopping up the seasoned broth. Keep the pot roast warm while the biscuits bake.

BEEF POT ROAST