Alright, so Summer cooking isn’t my best and most ideal time to cook. In all seriousness I hate to cook meals in the Summer lets face it, it gets so stinking hot! But Fall comes around and I’m really eager to get cooking. I love making things for my family. I’m not a pro but I make due with what cooking talents I do have and roll with it. Right now I’ve been browsing all of the easy ideas on casseroles, roasted dishes and of course soups. This weekend I whipped up and easy one with a very tasty Pot Roast!
And with Fall comes the delicious and fresh veggies that we’ve been waiting for so I’m also taking advantage of whats in season right now for veggies at our local farms.
This took maybe two hours and prep time a total for both 30 minutes. I roasted this in the oven so I’m sure if you have a slow cooker cut that time in half!
- Pot Roast
- Farm Fresh Garlic
- 4 Potatoes
- 5 Carrots
- 1 Small Rutabaga
- 1 TBSP Brown Sugar
- 2 Cups Water
- 2 Beef Bouillon Cubes
- 1 Box of Stuffing or Handmade Stuffing
- Quick Biscuits
- 1⅓ Cups Flour
- 3 TSP Baking Powder
- 1 TSP Salt
- ½ Cup Oil
- ⅔ Cup Milk
- Cut up all your veggies and garlic. Place in pot.
- Mix your bouillon, water, brown sugar, thyme all together and pour over veggies.
- Place in the middle of your dish your pot roast.
- Cook at 350 for 2 hours.
- Bring out, cook your stuffing and place in pot. Let sit for 15 minutes
- Mix all ingredients together Bake 400F for 15-20 minutes
Seeee so stinking easy! You’ve gotta try it for yourself. Add all the veggies you want!