Import 2

Slow cooker pot roast

I love the comfort foods of fall! By August, when it's easily 102F in Nashville, I'm ready for cooler weather, football, and fall foods; this is definitely one of my favorites. I put out the call on Twitter for pot roast preparations about a year ago and got some fabulous ideas which I've cobbled together here. The flour thickens the juice and really brings everything together; it's fantastic. I make it in my combo cooker (affiliate link), but you can also brown in a skillet then move to a slow cooker. Either way, you'll love it.

Slow cooker pot roast

Ingredients

• Chuck roast
• 2 tbsp. oil (vegetable or olive)
• 1/4 cup flour
• 1 tbsp. kosher salt
• 1 packet zesty Italian dressing seasoning
• 1 packet ranch dressing seasoning
• 1 packet onion soup mix
• 1/2 cup red wine
• Carrots
• Red potatoes

Instructions

1. In a small bowl whisk together the flour, salt, dressings, and soup mix. Sprinkle over the roast on all sides, pressing the mixture onto the meat
2. Heat oil in a large skillet or in your combo cooker if you have one, then brown roast on all sides
3. When well browned, add in wine and vegetables and cook all day -- I let mine go 8-9 hours

Your turn! How do YOU do pot roast?

Spicy black bean soup

This recipe was born of a sudden cold day, and the accompanying feeling that I MUST EAT SOUP TODAY. I was ready for fall; what can I say? Fortunately I had what I needed on hand (which was very little, honestly) to throw this together. It's not super spicy, but has just enough kick to warm you up; the protein from the beans makes it deliciously filling.

Spicy black bean soup

Ingredients

• 1 Tbsp. olive oil
• 1/2 yellow onion, diced
• 2 cans (15 ounces each) black beans
• 1 can Ro-tel
• 1 can diced tomatoes
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbsp. chili powder
• 16 ounces chicken broth
• Shredded cheese, hot sauce, tomatoes, sour cream, and or green onions for topping

Instructions

1. Heat the olive oil over medium heat, then saute the onion till it's nice and soft
2. Add in beans (you can drain if you want, but either way is fine), Ro-tel, tomatoes, chili powder, salt, pepper, and chicken broth; stir well
3. Let simmer for at least 20 minutes or so; you can serve as is or blend a little with an immersion blender, which is what I did. Top with whatever sounds good, and enjoy!