RECIPE # 4 - ROSEMARY ROAST WITH CARROTS & MUSHROOMS

ROSEMARY ROAST

1/2 cup of panko

2 Tablespoons of ground rosemary

2 1/2 - 3 lb roast

3 Tablespoons of Dijon mustard

Let roast set to room temperature.  Mix panko and rosemary.  Coat roast with Dijon mustard and cover with panko mixture.  Cook at 350 degrees for 2 1/2 to 3 hours.

CARROTS WITH MUSHROOMS

1 bag of baby carrots

1 package of sliced fresh mushrooms

2 cups of chicken broth

Place all ingredients in a sauce pan.  Simmer on low heat until chicken broth is absorbed and carrots are at desired tenderness.

* GREEN BEANS ARE SIMPLY KENTUCKY WONDERS WITH SEASON SALT.