Dear T,
I have finally accepted Fall. Mostly because I no longer have a camping trip in my near future. Therefore, Fall may arrive. In fact, I'm reveling in thoughts of pumpkin mousse, warm sweaters, hot chai, hearty meals, crisp cool fall air, and crackling fires. It's hard to capture all of Fall in one dish, but I think this recipe come close. So, my dear friend, bake, stir, taste, chop, smell, stew, and enjoy Fall in a crock-pot.
Love,
Sonia
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1 beef roast
1/2 of a sweet red onion, sliced
3 large potatoes in thick chunks
~2 cups of baby carrots, whole
2 cups water
salt and pepper to taste
olive oil
1/4 cup balsamic vinegar
1 apple sliced
Tenderize roast with a fork. Place roast in roaster or crockpot. Rub with salt and pepper to taste. Brush with olive oil. Drizzle vinegar on top of roast and then pour the water over the roast to dilute vinegar. Add vegetables around sides of meat. Cover and cook at 400 for 30-45 min. Then place apple slices on top of roast and cover again and finish cooking meat (until easily sliced with a knife, about another 30 min).
