A Fall Meal to Fall in Love With

A pot roast, potatoes, carrots, fresh roasted green beans and warm apple sauce with cinnamon. Is your mouth watering yet? Check out this fantastic Fall meal.

Ingredients:

-pot roast

-potatoes (chopped small for faster cooking)

-carrots (Preferably the baby ones. This way you don't have to cut them.)

-a jar or two of chunky apple sauce

-cinnamon

-an onion

-cooking wine

-a box of dry onion soup mix

-cooking oil

-salt

-pepper

-garlic

-fresh cut green beans

-a loaf of french bread

Slow-Cooker Directions:

The Roast

Coat the bottom of the crock pot with a thin layer of cooking oil. Place the pot roast in the bottom and sprinkle both sides with salt, pepper, and garlic seasoning to taste. Add chopped up fresh onions and a box of dry onion soup mix. Make sure to put in enough water to cover the roast. You don't want it to get too dry. Also add a little bit of cooking wine for flavor. Put the potatoes and carrots around the roast about 2 hours prior to serving. This time may vary depending on your cooking time and slow cooker.

The Fresh Cut Green Beans

It is important to use fresh cut green beans for this recipe. Spray some oil on a metal cooking sheet and put the cut beans on the tray. Cover the top of the beans with a coat of oil. Sprinkle them with salt, pepper, and mixed seasoning. Place them in a 450 degree oven for 10 minutes.

Simply Apple Sauce

Put your apple sauce in a microwavable container and heat it until it is warm. Sprinkle the top with cinnamon and enjoy!

Oven Directions:

The pot roast can also be cooked in the oven. The veggies seem to cook a bit faster this way. Take a large pan and put oil in it. Cook the roast on the stove top with onion and seasoning until it browns. Transfer the roast to a cooking pan, cover it, and put it in the oven for four hours at 350-375 degrees. Add the veggies about an hour before it is ready. This time may be different, depending on your oven.