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.
Spicy Italian Sausage Dogs topped with mozzarella, marinara and spicy peppers are the perfect spicy grilled meal this summer.
Triple Chocolate Cupcakes. Chocolate cupcake loaded with chocolate chips & topped with chocolate frosting. Chocolate lovers rejoice and then pass the milk!
Disclosure: This post is sponsored by Baskin-Robbins in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own. Did you know that July is National Ice Cream Month? I know there are lots of food holidays out there, but National Ice Cream Month is something I think […]
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My name is Des. I’m a Mom to Kellan and Preston. 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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