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
Michelle is a junior and is majoring in Fashion Merchandising and Journalism and is the Reflector’s Editor in Chief. She is a normal college student who has mastered the art of making ramen taste like gourmet and baking a five-minute brownie within three minutes. On any given weekend you can find her in downtown Savannah living out the dream that she is Carrie Bradshaw and lives by the quote “I like my money where I can see it: hanging in my closet.” She loves social media so don’t be alarmed if you get a notification that she liked a picture from 78 weeks ago. Check her out on Twitter @michelle_pratt1.