It means the return of football, cool weather and comfort food. Not that I've ever needed an excuse to cook comfort food, but it helps!
I made a roast the other day that was so good I didn't want to forget the recipe, so I submitted it to Allrecipes.com so I wouldn't forget it. They have NEVER published any of the recipes I've submitted. Frankly, I've stopped caring if they do or not. (I'm lying)
It's a combination of several different ones I've tried at different times, but this is what I'll be sticking with in the future. Even Jenda ate it. That says a lot.
So here it is!
PERFECT POT ROAST
3 to 4 lb Pot Roast
1 Envelope Onion Soup Mix
2 tablespoon Worcestershire Sauce
1/2 Cup Red wine
1 can Golden Mushroom Soup
salt & pepper
1 tablespoon corn starch
- Place the onion soup mix, Worcestershire sauce, wine and soup in a crock pot large enough for your roast. Using your soup can, fill with water and add that to the mixture.
- Stir to mix.
- Liberally salt & pepper both sides of the roast and place in crock pot.
- Flip roast over so it is coated on both sides.
- Cook until the meat shreds easily. 8 to 9 hours on low.
- When meat is finished, slowly stir 1 tablespoon of corn starch into 1/2 cup of water in small container. Slowly add that to the liquid in the crock pot while stirring. Replace lid for 15 minutes and serve.