FALL POT ROAST WITH ROASTED APPLES AND HARD APPLE CIDER.

The weather is definitely cooling down and there is nothing better than sitting

down to a melt in your mouth hearty fall pot roast dinner!

This chuck roast is juicy and fall apart tender. The seasonings 

are spot on and the apples just gives you that feeling...

Yes, It's October And Fall Is Here!

Buy about a 3 pound beef chuck from your favorite butcher.

Season the beef on both sides with salt and pepper.

In a large orange Dutch Oven, heat 2 tablespoons of oil on medium heat. Sear

both sides of the beef until browned, 4 to 6 minutes.

Remove the pot roast and set in aside.

Add one large slice onion to the pot and cook, stirring until soft.

To the pot add in...

2 tablespoons fennel seeds

1 tablespoon dried sage

pinch of red pepper flakes

1/4 teaspoon cayenne pepper

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 clove garlic, minced

Mix the pot for just a few minutes to toast the spices.

Pour in 1/2 cup hard cider into the pot and allow it to loosen 

any brown bits stuck to the bottom of the pot.

Place the pot roast back into the pot and add some of the onion mixture over the beef.

Add 1 large apple, cut into wedges. 

Put a lid on it.

Place the pot into a 325 degree oven for about 4 hours until very tender.

Your job is done :)

While the pot roast is cooking away in the oven go and

enjoy a hydrating Autumn Infused Water outside.

1 apple sliced thin

1 plum sliced thin

1 pear sliced thin

2-3 cinnamon sticks

Garnish with some juicy red apples and serve your

pot roast with you favorite fall vegetables. This

time of year it's butternut squash

for me :)

Slice the pot roast because it's dinner time.

Have a little bite :)

Enjoy!

P.S.

Left over pot roast is a fabulous perk ( if there is any left over) and

can be utilized in so many ways.