COVID-19 in San Diego:
Cases & Deaths (Updated Daily)
Friday, June 5, 2020

COVID-19 in San Diego: Cases & Deaths (Updated Daily)

Recipe: Mary’s Pot Roast

- Advertisement -

There is nothing better than a home cooked pot roast during these cooler months of the year. The wonderful aroma filling your home as it cooks will make everyone run to the table before you even ring the dinner bell!


3-5 Lb chuck roast, salt and pepper generously on both sides

- Advertisement -

4 slices thick cut peppered bacon

Sea salt & fresh ground pepper

4 Tbs olive oil

2 onions, halved 

4-5 twigs fresh thyme

3 twigs fresh rosemary

4-5 garlic cloves, smashed

6-7 Lg multi color carrots, cut into 3-4 inch pieces

1 cup red wine

2-3 cups beef broth

8 oz mushrooms

1 1/2 lbs baby white potatoes 

1 1/2 lbs baby red potatoes

1-2 parsnips, if desired, cut into lg pieces

2 stalks celery, cut into 1 inch pieces

1 lb Brussels sprouts, cleaned and ends cut off 

1 pint cherry tomatoes


Salt and pepper roast well. In a large dutch oven pot heat olive oil over medium high heat, add the onions to the oil and toast them up a bit then remove from oil. Place your roast in the hot oil to get a nice sear on all sides of the meat and then set aside on a plate.

Add the wine to the pot and deglaze by stirring well making sure to get all of the yummy bits blended in and remove from heat.

Lay the sliced bacon in the Dutch oven and place the roast on top of the bacon.

Add the onions, garlic, potatoes, carrots, mushrooms, Rosemary, thyme and all of the other vegetables you are using.

Pour the beef broth over the roast and veggies until the liquid is about 1/2-3/4 as high as the roast and cover with lid.

Place in a preheated oven at 275 degrees, cooking time will vary with the size of the roast, you want to allow an hour for each pound of meat.

Bake roast for 1 hour per pound at 275 degrees.


If you would like firmer potatoes, add them half way through the cooking process.

From my home to yours, enjoy!

Do You Value The Coronado Times?
Become a Paid Supporter

Mary Vendetti
Welcome to Mary’s Kitchen, I was born in Coronado and have been a personal chef on the island for several years specializing in farm to table homestyle cuisine. My goal is to share with you my passion for food and travel by introducing you to recipes from around the world.


Acting on Our Principles

Submitted by Jim DeBelloWhile the soaring SpaceX launch this weekend lifted our spirits and re-ignited our faith to achieve greatness, we are brought back...

I See Your Colors

Submitted by Rebekah KobsAs the world is aching right now I know each family is trying to process things in their own way. For...

It Breaks My Heart

Submitted by Michael Emerson in response to George Floyd’s murderIt breaks my heart to write this down, It breaks it more to not. It breaks my...

Black Lives Matter – What Coronado Residents Can Do to Help

Submitted by Khara HarknessI am part of the 75% of white people that occupy Coronado.Coronado is currently at a complete stop. COVID19 is rapidly spreading across the world causing...


Coronado Police Chief Chuck Kaye Speaks to the Community

Today, Coronado Police Chief Chuck Kaye speaks out to condemn the death of George Floyd, share how it has affected the community from a...

Coronado Enjoys a Good Meal Out, Thankful for So Many Options

I’m not sure any of us truly understood how much we liked dining in restaurants until we were quarantined with stay at home orders...

Coronado Chalk Art Adds to Memorial for George Floyd (Video)

Using art, Coronado students came together today in a show of unity, doing their part to get the word out, be part of the...

The Gallery & Hemp Life Now Open

Mike Tepper was ready for his grand opening of The Gallery & Hemp Life when the world came to a halt. The opening of...

Vandemic Adventure: Hitting the Road to Explore a New World

At the beginning of March 2020, I had big plans. I would soon graduate college, fly to Europe and hike the Haute Route trail...