Summer Pot Roast 
Recipe by Kristyn M. Phipps, Activities Director, Marketing
for Romance Writers
When you think of a retreat or conference, do you think of
making a packing list? Traveling out of town? Hiring a sitter? Spending a ton
of money? Holing up in a hotel for a weekend? Well, you won’t find any of that
at the MFRW Summer Camp in July!
Not only is camp free (yes, I said FREE!!), but it’s an
incredible opportunity for any author to get involved in a writers network that
only has benefits. Camp isn’t just another conference, it’s the conference to
learn from your peers and share your knowledge with them. I’m not saying this
because I’m on staff – I experienced this personally long before joining the
This amazing group not only shares knowledge and gives
advice, but it teaches and helps its members succeed. There is a common bond
between the authors that I dare say you cannot find anywhere else. Why? Because
everyone has a voice, and that voice is always heard. We have and give the opportunity
to make a difference in the lives and careers of others.
To find out more about our Summer Camp “Tastes of
Summer”, visit or
Today, I’d like to share my recipe for my summer pot roast – only when the ingredients have spent time cooking together do they come together in a beautiful dinner medley!

Summer Camp
Pot Roast

1 roast (2-3 pounds)
7-10 red skin potatoes, washed and halved
1 small bag of baby carrots
1 beef bouillon cube
1 c water
Seasoning Mix: 1/4 tsp of each: garlic salt, black pepper,
thyme, sage, rosemary, oregano, and parsley
(1) Place prepared potatoes, carrots, and bouillon cube in
the bottom of the crockpot.
(2) Rub the Seasoning Mix into all sides of the roast and
place it on top of the veggies.
(3) Pour water over the roast to let the loose seasonings
mix in the bottom.
(4) Cook on low setting to your liking – about 6 to 8 hours.
Do not overcook as meat will become dry.
Served best with a French loaf and your favorite green

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