Okay, I’m not fully rested yet. Thawed what I thought was the chuck roast, minced the onion, carrots, and celery, started those simmering – and realized that the meat was a PORK shoulder roast?!?! Too late to thaw the beef – I had a two o’ clock deadline. So…Not questioning for more than a second, I proceeded with Mom’s recipe. Barbecued pork is good, right? While not exactly a BBQ sauce, I figured ketchup and mustard equated to the same flavor group… With the exception of the carrots being stubborn and remaining firm – I didn’t dare cook the potatoes any further – the flavor and texture of the rest of the meal was definitely to my liking. Why is it that carrots either turn to mush, or just don’t soften? Note to self – do some research! So, quite by accident, I found out that I now could easily make TWO variations of one of my favorite comfort foods. Not at all a bad mistake!