DAY-O, A trip back to the 1980’s

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Hi there,

When I heard the news about Harry Belefonte’s passing, it took me back to the early 1990s and the movie Beatlejuice and the song Day-O.

So please sit down, pour yourself your beverage of choice, and let me take you on a journey down memory lane full of laughter, tears, and a heartwarming family moment. It all started on a beautiful fall night when my son and I were returning from college night at the high school. Little did we know that we were about to witness a heart-wrenching scene that would leave us questioning the fate of our beloved dog, Stormy. But amidst all the chaos and uncertainty, something unexpected happened that I’ll never forget. As we gathered around Stormy, worried sick about her condition, the famous song “Day-O” from Beetlejuice started playing on the TV. And in a moment of pure hilarity, my ADHD-prone family started singing along in unison, bringing a much-needed smile to our faces. Every time we recount the scene with the dog, we agree it should have been in the movie. As I reminisced about that unforgettable night, it reminded me of our family’s favorite Sunday dinner recipe. And trust me, it may be a little off the wall, but it’s delicious.

Time to put your apron on –

Laganella Family Sunday Roast

Laganella Family Sunday Roast

Laganella Family Sunday Roast

Recipe by Bernadette

A delicious eye roast of beef with carrots and potatoes.

Course: DinnerDifficulty: Easy Peasy




  • 3 lb 3 eye roast of beef

  • 1 bag 1 of carrots cut into large chunks

  • 3 lb 3 eye roast of beef

  • 1 onion 1 large onion cut into chunks

  • 3 lbs 3 Idaho potatoes cut into chunks

  • 1 8 0unce 1 bottle of Wishbone Original Italian Dressing

  • 4 cloves 4 of garlic cut into thin pieces

  • salt and pepper to taste


  • Cut slits in the eye roast and insert slivers of garlic.
  • Put the roast into a resealable bag with the entire salad dressing bottle and marinate for 1 hour at room temperature.
  • While the roast is marinating, prepare the vegetables.
  • After 1 hour, preheat the oven to 450 degrees. Put the vegetables in a large roasting pan and place the roast beef and the bag’s contents on top of the vegetables. Liberally cover with salt and pepper.
  • This recipe takes 1 hour and 15 minutes to cook – 15 minutes at 450 degrees and 1 hour at 350 degrees Fahrenheit. The roast is done when it reaches an internal temperature of 130 degrees.


  • Slice the roast thin. If you are feeling ambitious, the pan drippings make a delicious brown gravy, but it involves removing a lot of fat. Otherwise, creamy horseradish makes a delicious condiment.

30 responses to “DAY-O, A trip back to the 1980’s”

  1. V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
    V.M.Sang says:

    Sounds delicious and, as you say, easy peasy.

  2. Pot roast is one of those kitchen staples from the past and brings a smile to my face. Looks delicious.

  3. Hi Bernadette, this is a delicious looking recipe. I remember Beetlejuice the film very well. It was a favourite of mine when I was a youngster.

  4. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit says:

    Great comfort food recipe.
    Beatlejuice is such a fun movie. 🙂

  5. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    We do love our nostalgic roast recipes. This recipe – very satisfying!

  6. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    Thanks for sharing the family recipe, and the lovely family story! I’m sure it is now ingrained in your family history.
    Beetlejuice is one of my all-time favorite movies!

  7. Nancy – Arizona – Two Trails become One Road in Arizona. Read All About the Adventures of this Arizonian.
    Nancy says:

    Oh, how I love pot roast, but your version sounds terrific! I will be giving this a try!

  8. johnrieber – I love great food, interesting books, fascinating travel, outrageous movies, and bacon, especially when it sits on top of a great cheeseburger! I work in entertainment – and I have been lucky enough to interview some really talented Artists – that guides my posts: interesting and provocative movies, music, social media and of course, food, since I believe strongly in the maxim, "everyone eats!"
    johnrieber says:

    Love this look at the past – come great classics reside there!

  9. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    angiesrecipes says:

    That looks so flavourful and I like its easy preparation too.

  10. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    That song cracks me up every time I hear it. And it’s a great one for a sing along. I hope Stormy was okay. And thanks for the recipe, Bernadette. We eat a lot of roasts and the Italian dressing is a new idea for me to try! I always enjoy your recipes. 🙂

      • D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
        D. Wallace Peach says:

        That’s great to know. Phew. 🙂

  11. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    Who doesn’t love Beetlejuice and your roast looks and sounds delicious, Bernadette and we are all horseradish lovers..P.S…you have beef twice in your ingredients list 🙂 xx

    • Oh jeez it was crazy! I arrive home with David and we see a car stopped in the street. A woman comes walking to us with our unconscious dog. Stormy was literally run over. She was a tiny poodle mut and the car passed over her and threw her into a state of shock. She was stiff as a board. She came out of the shock and started running around the family room with the rest of the nuts I live with. I used to pray for boredom.

      • Oh my gosh! That’s an incredible story! I’m glad your little pup was okay, and I can see why it has become such a strong memory for your family. 😃

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