From our Cooking Expert, TaMara:
I’m still in re-entry mode, but things are slowing down a bit. When I went to sleep last night, I swore I heard the bustle of Bourbon Street still in my head. To my delight when I returned from the Big Easy, the fall colors had popped – mountain foliage has been in full swing, but down here, it hadn’t quite hit its peak yet. Now we are getting just beautiful, vivid colors everywhere and the mountains are snow tipped. It really feels like fall now.
I would have bet anything I’d already done a pot roast menu, but according to our archives, I have not. So here is a nice slow-cooker pot roast dinner to greet you after a day of raking leaves or making your way through a corn maze. You can substitute beef broth for the wine if you like. The frozen pie is the family favorite of a friend of mine, I’d never even heard of it before, but she said she grew up with it. It is easy enough to make and I love chocolate and mint together, so it was a no-brainer when she suggested it. Everything can be put together ahead of time and be a nice end to a busy fall weekend.
On the board tonight:
1) Slow-cooker Pot Roast
2) Tossed Salad
3) Ice Cream Delight
Recipes and shopping list, as always, at the link.