My slow cooked pork roast dinner ready for the oven. The .99c/lb pork roast is sitting in the liquid left behind in the jar after we ate all the black olives, and I refuse to throw it away. I've interspersed our home-made sauerkraut (cabbage harvest thanks to Georgette and Dennis, with no-contact drop-off) through the liquid, and topped it off with carrots and Granny Smith apple slices. The cooked, mushy apples balance the flavor of the sauce. A perfect way to warm the house and body on a fall evening.
A fall feast!
Yes, ideal for this time of year
Yum! Not only beautiful to the eyes, but also the belly!!!
Heaven in a slow cooker!
Oh yeah, and it was enough for quite a few meals, of course.
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