FAVORITE SLOW COOKER POT ROAST...AUTUMN CONTINUES

Can October really be leaving us? Say it ain't so.....I never tire of seeing the beauty of this month. There is something so peaceful about October.....it is festive, connecting humans to the earth, to our harvest, to our history. We begin to prepare for the next few months of Thanksgiving and Christmas, which means celebrating our blessings and being thankful for family. I am going to savor the remaining days and soak in the sights of the harvest season. The gigantic orange harvest moon, the falling leaves, a misty morn, the vibrant chrysanthemums and of course, the lovely pumpkins. 

You are so going to love this pot roast. It is one of my favorite slow cooker meals to prepare during cooler months. Talk about comfort food darlings..this one is certain to please!

ESTELLE'S FAVORITE SLOW COOKER  POT ROAST 

1 4-lb. chuck roast
2 sweet onions, chopped
5 carrots chopped into chunks
5 medium russet red potatoes

Put meat and vegetables into your crockpot.

Mix together:

2 cups of beef broth
1/2 cup light brown sugar
1/4 cup balsamic vinegar
I T. soy sauce
1 t.  pepper
1/4 t. red pepper flakes
3 cloves garlic, chopped fine
Zest of a small orange

Mix well to dissolve sugar then pour over meat. Set on low and cook for 7 hours. Turn your crockpot to "warm" setting and remove the meat and veggies. Pour the juice into a small saucepan, add 2 T. flour and mix, along with a little milk or water to make a gravy. Put all the ingredients back into the crockpot and allow to keep warm until ready to serve. Delicious with buttery mashed potatoes and fresh green beans.