While many people across the globe celebrate January 1st as the start of a new year, I personally find September as the start of my year. While fall is not officially here yet, I can feel it coming. Today the air is damp. Today it is drizzling outside, so I find myself wrapping up in one of my husband's sweaters. An extra hot cup of coffee was also in order this morning.This fall is special to us. This September our oldest, TJ, is starting school. It's Pre-K, but he's excited nonetheless, as are we. It was particularly sentimental getting his school supply list. A school supply list hasn't changed much over the years - Crayola this and Crayola that. There really isn't anything like a fresh box of crayons (well, except for maybe cracking open a fresh tube of tennis balls).
There are many who would curse me, I'm sure of it, that I'm happy that summer is wrapping up. I can't wait for the beauty of fall - warm colors, tasty warm beverages, school days, and snuggly weather.
This weekend we even had a "fall-like" meal: Caramelized Onion Pot Roast. I wish you all could have been here to share it with us. Maybe you can prepare it for your family and think of us...
Caramelized Onion Pot Roast
(recipe originally from Betty Crocker)
- 1T Olive Oil
- 1 - 4lb Boneless Beef Chuck Roast
- 1t Salt
- 1/2t Pepper
- 6 Medium Sliced Onions
- 3/4C Beer
- 2T Brown Sugar
- 3T Dijon Mustard
- 2T Apple Cider Vinegar
- In 10-inch skillet, heat oil over medium-high heat. Add beef; cook about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.
- Spray 4- to 5-quart slow cooker with cooking spray. Place onions in cooker. Place beef on onions. In medium bowl, mix remaining ingredients; pour over beef and onions.
- Cover; cook on low setting 8 to 10 hours.
- Remove beef and onions from cooker and serve.
I hope your family enjoys this meal as much as we do. Cheers!
~Andrea
