Maybe a roast in the slow cooker.
Brown it first, add a couple cups of coffee if no beef broth is available, or even if there is...
A pinch of sweet basil,ground pepper ,salt to taste but broth can already be salty.
I layer whole or halved red potatoes and carrots. Scrubbed not peeled and placed on bottom of crock pot, under/before roast.
Left over beef has multiple uses.
For a lunch:
Large sweet onions can be topped leaving an inch thick or so piece for a lid. Think of a flat top for a pumpkin...
Hollow out bottom with a melon baller if you have one, a spoon or similar if you don't.(quit crying, the onion can not feel it!) and use those innards to simmer in beef bullion.
Some left over beef chunks could go in it but not too much. (watch the salt it won't need any, put a peeled potato in a while if to salty then pitch it. Bullion can be diluted with hot water too, but guard flavor.. .)
Pour soup back in hollowed out onion when done. Top with a few croutons and on top a slice of American or provolone cheese. Serve while hot.
Garlic bread on the side, with a green onion and a single flower if you been shopping.
Onion sets best in a monkey dish. Like a large porcelain souffle cup or similar.
A large X cut across the bottom(opposite stem navel) of a large tomato (yeech) about two or three inches down will allow the four points to be rolled back and a scoop of cottage cheese put on top.
A sprig of green stuck in the cheese for garnish. Lettuce or other edible greens for decor, and eating if desired, under the standing tomato.
If oranges are available in Florida,
a cross sectioned whole slice, then cut from edge to center in one spot only can be held at each side of cut, twisted to spiral one turn and used for a garnish too on a piece of lettuce or similar.
Don't forget the single flower at least daily.
