A Beautiful Sunday Supper

Do you have a favorite season? Mine by far has to be fall. I could go on and on about the crispness in the air, the colors of the leaves, the sounds of birds flying by. There’s the smell of wood burning fireplaces and the feel of wrapping up in a sweater.

None of these magical moments compare to how I feel in the fall. I feel quiet. It’s the calm before the holiday madness. It’s a time for long walks with the Lord. Peace. I feel at peace in the fall.

After a long walk and much needed soulful conversation, it’s nice to come home to an amazing supper. We gather round the table, get caught up in one another’s lives and give thanks.

Today is a day the Lord has made to remind us to slow down, spend a little time in His house and count your blessings no matter how small.

Slow Cooker Sunday Roast with Vegetables
4 medium Carrots
2 small White Onions
3 medium Yukon Gold Potatoes
2 tablespoons Canola Oil
3 lb boneless Rib Roast
1/2 cup Beef Stock
4 tablespoons Prepared Horseradish
1/4 cup Red Wine Vinegar
1/4 cup Worcestershire Sauce
2 Garlic Cloves
2 teaspoons Celery Salt
3 tablespoons Cornstarch
1/3 cup cold Water

Pee carrots. Cut in half lengthwise, then cut each half in half again. Set aside. Peel onions, cut into slivers, break onion slivers apart. Scrub potatoes, cut into quarters and set asdie.

In a large skillet, heat oil over medium-high heat. Brown roast on all sides to form a beautiful curst. Set roast aside.

Place carrots and potatoes in the bottom of a 5-quart slow cooker. Place roast on top of carrots. Scatter onions over the top of the roast.

In a 2-cup measuring cup, combine beef stock, horseradish, vinegar and Worcestershire Sauce. Peel garlic, finely minced; add to the beef stock mixture. Whisk in celery salt. Pour beef stock over the roast and vegetables.

Cover, cook on LOW until meat is done to liking and vegetables are tender, about 8 hours total time including slurry time. Check at about 6 hours, adjust temperature accordingly. If cooking too slowly, increase to high for remaining 2 hours. If coming along nicely, no need to adjust.

Transfer roast to a serving platter. Tent and let rest for a few minutes before slicing. Remove vegetables from slow cooker with a large slotted spoon. Place vegetables on another serving platter or bowl.

Create a slurry with cornstarch and cold water. Pour cooking liquid into a saucepot or skillet over medium-high heat. Add slurry; allow to thicken to a flavorful grave.

Slice roast, serve with vegetables, gravy and warm dinner rolls for the perfect supper.

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Blessed are you who fear the LORD,
who walk in His ways!
For you shall eat the fruit of your handiwork;
blessed shall you be, and favored.