I don’t know about you, but the second I see a leaf change colors or feel a chilly morning I want all the fall foods. Now that we live in San Francisco we don’t see changing leaves, but we do have some chilly mornings. The first day I needed a jacket I knew it was time to add fall recipes to the dinner rotation.
I love making pork roasts, chilly, cornbread, and beef roasts in the fall and winter. They are comfort food to me. I found a seasoned beef roast at Trader Joe’s recently that upped my beef roast game, and I knew I had to share it with you.
I purchased all these ingredients at Trader Joe’s but I’m sure you can find them at other places.
I chose tri-colored carrots because they looked more fall-like to me. They tasted exactly the same, they were just pretty.
These Dutch Yellow potatoes and redskin potatoes are basically interchangeable in my opinion. They taste the same and I switch back and forth depending on stock and price.
This tri-tip roast turned out to be the star of the show. I usually season a pot roast myself, but this was the only option at the store the day I went. I looked at the spices listed and it looked close to what I would normally use, so I tried it and I’m so glad I did. My one tip with this would be to get a bigger roast than you think you need because there is is in so much water. It shrunk down quite a bit while cooking.
Here is what I did to throw it all together:
I chopped the potatoes in half or quarters to make them all about the same size.
Then I dumped the potatoes and carrots in the crockpot.
I placed the roast on top of the potatoes and carrots and cooked on low for 8 hours. I didn’t add any additional liquid or seasonings. It was the easiest “recipe” ever.
It was so delicious I forgot to take a pretty picture of it plated, so this is what was left over.
I did take the juice from the bottom of the crockpot and add equal parts cornstarch and water to make a gravy. We didn’t use the gravy the first night, but I made hot beef sandwiches with the leftovers.
The meat looks dry in this photo, but it was so juicy on the inside. The spice rub sealed in all the juices and made it extra delicious.
If you need a quick and very easy fall dinner try this. For three ingredients it tasted as I slaved over it all day long.