Supper for the first day of Fall

                  

                

 Joyce was making pot roast and it sounded so good I decided to have it today also.  I wanted something alittle different so this is the recipe I decided on.  Hope its good.

 

                     Crockpot Savory Pot Roast

 

Don't be afraid of the amount of horseradish in this recipe. It mellows significantly during cooking, adding a fabulous flavor to the meat. Of course, if you like horseradish, serve the roast with more on the side! INGREDIENTS:

3 lb. boneless beef chuck roast

1 Tbsp. olive oil

8 small potatoes, cut in half

3 cups baby carrots

1 onion, chopped

3 cloves garlic, minced

5 oz. jar prepared horseradish

1/2 tsp. salt

1/4 tsp. pepper

1 cup water

PREPARATION:Heat oil in a large skillet and brown the roast about 10 minutes, turning occasionally, until browned. Place vegetables in the crockpot. Place beef on top of vegetables. Mix together horseradish, salt and pepper in a small bowl and spread over the beef.

Pour water over all. Cover slow cooker and cook on low heat for 8-10 hours until everything is tender. Serves 8

Brussels Sprouts in Pecan Sauce

8 Servings

1 pound Brussels sprouts, trimmed
3 tablespoons margarine
1/4 cup pecans, chopped
salt and pepper, to taste

<FONTCOLOR=#004000 size="4">Cook the Brussels sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm. Heat the butter in small saucepan and brown the pecans; do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6. "Greene on Greens" Source: Public domain recipes converted from Meal Master format

     We are also having apple pie with vanilla bean ice cream on top.  To drink I have a nice bottle of Zinfindel wine.