The Only Pot Roast Recipe You’ll Need This Fall

Guilty as charged: I’m that friend who won’t stop talking about how much she loves fall. Give me a chunky sweater, hot—not iced!—coffee and some leaves to kick my boots through and I’m in my happy place. And don’t even get me started on my slow cooker. You know Midwest Fall Girl loves her slow cooker.

And what meal is more quintessentially “fall” than slow-cooked beef pot roast, cooked up with tender root veggies? This recipe for Easy Fire Roasted Pot Roast is totally foolproof, and the tomatoes transform a budget-friendly cut of meat into a fall-apart tender Sunday dinner anyone can make. Let’s just agree to not save it for Sunday, mm-kay?

Here’s how Midwest Fall Girl makes it her own:

• Rough-chop whole carrots instead of using pre-cut baby ones, for an extra-hearty feel.
• Use pre-cubed stew meat and an extra can of fire-roasted crushed tomatoes for an extra-tomato-y cozy stew.
• Bake up a batch of 3-ingredient cheesy crescent rolls to dip in aforementioned tomato sauce.

So turn on some football, drink a pumpkin-spice anything and wait for this slow-cooked dinner to do its magical thing. I think you’ll love it.