Roast Beast Toppings

1-2 lbs Mushrooms
1-2 lbs Baby Carrots
1-2 Onions
A fistful of Parsley, finely chopped
Beef Stock/Broth
Ground black pepper

Boil some mushrooms in beef broth until cooked.

Cut the onions in half, then slice the halves and separate the layers. You should have long, thin pieces.

On a high heat, sear the carrots in a pan. Cook it good and hot until the carrots start turning brown/black on one side, then add the mushrooms (w/out the broth), onions, pepper and parsley. Once the onions turn glassy, add just enough of the broth to cover the bottom of the pan. Scrape anything that got stuck to the bottom of the pan and mix it all together. 

Remove from heat and serve as a side to dark or roasted meats. 

Convert this into a soup:
Bring the Broth to a boil, and throw a fistful of noodles into it. Once the noodles are cooked, add the veggies back into the broth.

Convert the veggies into a stew:
Instead of adding noodles, use diced celery, large potato pieces and some pieces of left-over roast. Once the potatoes are cooked, add the veggies back to the broth. Done!