This Thursday was the first official day of fall. The Statesboro weather may feel like you’re walking through the depths of Hell itself, but just because it doesn’t feel like fall doesn’t mean that you can’t act like it is.
It’s time to hang up that itsy bitsy bikini and take out those sweaters, and even start cooking the best meals for fall.
This easy and old school crockpot pot roast will make you and your guests feel like going outside and rolling around in a pile of leaves like you used to do at your grandparents house.
You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I’d go light on the salt for the side dishes that you’re serving with this roast.
Yes, if you want to add vegetables to the slow cooker to cook along with the roast, you can certainly do so. I would add it in 2-3 hours before the roast is done. Potatoes, carrots, celery, whatever you like!
Recipe courtesy of: tablefortwoblog.com