This past Sunday I did not care that it was 80 degrees outside. It was September 16th. Fall in my book. So I lit my pumpkin spice candle, snipped some green beans, peeled some potatoes and put this rosemary garlic pot roast into the oven. And judging by the response I got on Facebook when I posted a picture of this beauty going into the oven, I’m sure I’m not the only one who is ready for fall and all the comfort food it brings with it.
If pot roast, mashed potatoes and gravy and green beans and do not scream fall Sunday supper then I don’t know what does. The gravy for this pot roast comes directly from the pan juices that the roast cooks in. That means that the gravy is loaded with rosemary and roasted garlic. It’s the perfect compliment to the tender roast. One word of advice, do make sure you use unsalted broth. I made the mistake of not using it because I didn’t have any, and between that and the salt used to season the roast, the gravy was a tad on the salty side. But it wasn’t salty enough to keep me from eating two helpings.
Be sure to serve these creamy mashed potatoes on the side. Trust me.
My favorite way to enjoy an artichoke, simply roasted with a creamy roasted garlic dip.
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A salty, sweet snack with popcorn, M&M’s, pretzels, white chocolate and a sprinkle of sea salt.
Have you ever been to the Pacific Northwest? If you have, or if you live there like me then you are familiar with Burgerville. If you are not familiar with Burgerville and live in the Pacific Northwest, or plan to visit, do yourself a favor: GO. I guess I shouldn’t say Pacific Northwest because Burgerville [...]
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A chocolate milkshake with everyone’s favorite Easter candy, Robin’s Eggs.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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