Since I have to admit to myself that it is fall, here are some fall recipes. It's hard to believe that they have Christmas decorations up in the stores already. It's not even thanksgiving yet.
Fall slow cooker pot roast
1.5 to 2 pound pot roast.
4 sweet potatoes, peeled and cut into pieces. About a pound.
1 cup beef stock
1/4 tsp cinnamon
1/4 tsp pepper
Place cut veggies im bottom of slow cooker.
Brown the roast in pan on top of the stove with a little oil. Put on top of veggies in the slow cooker.
Mix seasonings with stock. Pour over meat.
Cook on low 8-10 hours.
Garnish with apple wedges if desired.
You can use meat juices for gravy, or thicken it with a slurry of water and cornstarch.
Slow cooker stuffing
1/2 cup hot water
6 ounces of mixed dried fruits. ( cut in small pieces if necessary.
1cup chopped celery
1/2 cup green onion, sliced
1/2 cup butter
Parsley, sage. Thyme. Marjoram
10 cups dry bread cubes
1/2 cup chopped pecans
1.5 to 2 cups chicken broth
1) plump dried fruit with hot water,
2) sauté celery and onion until celery is limp. Add seasonings.
3) place bread in large bowl. Add dried fruit, water and all.
4) add veggies and pecans.
5) add enough broth to moisten .
6) place stuffing in a slow cooker. Cover and cook on low 6 hours or on high 3 hours.
Note. Two slices of bread equals one cup of cubes. Toast on slow oven.
You could use dried cherries or cranberries for the dried fruit.
This recipe frees up the oven for other dishes.
Thanks for stopping by