Recipe(tried): Cherry Chutney Pot Roast, Rice, and Apple Broccoli Salad

Hello!

There is a nip in the air down here in Florida and weather like this calls for a good Pot Roast. I like my Pot Roast to be fork-tender, yield plenty of thick, tasty sauce and have lots of potato and carrot chunks. Several hunks of rustic Italian bread round out the meal.

Here is the easy recipe to this delighful Fall-inspired meal.

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CHERRY CHUTNEY POT ROAST
serves 4

2 to 2 1/2 lb. chuck roast
3 to 4 Tbsp. olive oil
3 Tbsp. flour
1 tsp. black pepper
1 tsp. garlic powder
1 medium onion, chopped
3 garlic cloves, minced
1 potato, scrubbed and chopped into large chunks
2 celery stalks, roughly chopped
1 to 1 1/2 cups carrot slices
1 (14.5 oz.) can diced Italian flavored tomatoes
1 bay leaf
4 packets George Washington Broth & Seasoning mixed with 32 oz. warm water
1/2 cup dried cherries
1/4 cup chutney
1/2 tsp. powdered cinnamon

Cut meat into 3 inch chunks. Drop into large zip-lock gallon back and add flour, pepper, and powdered garlic. Shake well and coat meat. Add oil to large pot and brown meat well.

Take meat out and set aside in a bowl. Add chopped onion and garlic to pot and brown.

Add meat and all ingredients. Bring to a boil, simmer for 3 hours covered or until meat is fork tender.

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APPLE BROCCOLI SALAD

this is a great way to use the stems of the broccoli...

1 Granny Smith Apple, peeled, cored and cubed
1 broccoli stem, grated
2 lettuce leaves
Newman's Own Salad Dressing
1/2 cup golden raisins

Combine the cubed apple, broccoli, and raisins in a bowl. Mix with Newman's Own just until nicely combined (about 1/3 cup).

Serve in a mound on a lettuce leaf. Yummy!! (Can be easily doubled or tripled for company)