Labor Day officially marks the end of Summer for most people. One last party before you put the grill away for the year. Kids get back in the swing of school, vacations are over (for the most part) and everyone returns to a new normal. Time marches on.
This year, our new normal is just like last year’s. I spend every September driving my family crazy with rich, hot, Fall meals while we’re still having 90 degree ‘unseasonably warm’ days. Why? Because I’m craving anything pumpkin, chicken pot pie, beef roast with mashed potatoes and gravy and chicken and dumplings. I have a feeling this September will be no different.
September and October are my favorite food months. The weather is supposedly starting to cool and you have both Summer and Fall foods coming in from the garden at the same time. You can have an afternoon warm enough to wear short sleeves followed by an evening by the fireplace.
So Long, Summer. I won’t miss you. 😉
From the Menu Mailer
Hands-on: 10 minutes
Hands-off: 8-10 hours
1 beef chuck roast, size of your choice, with or without bone
1 tsp salt
1 tsp garlic powder
½ tsp chili powder
¼ tsp pepper
4 cups diced tomatoes, optional (3-4 tomatoes or 2 cans)
Place the roast in the bottom of a crock-pot. Combine the spices and rub over the meat. Pour the tomatoes around the meat. Cover and cook on low 8-10 hours.
Shred or slice meat return to juices. Serve over rice or mashed potatoes.
This post is part of Traditional Tuesdays.
[boilerplate plate = “sig” search = “replace” usequery=”anything”]