It's crock pot season!

Get out the crock pots, guys and gals...the leaves are falling, the temperature's dropping and football seems to be on the televsion 24/7 (OK, not quite, but still...Thursday night football IS starting soon)..........

It's the time of year to dust off the crock pot and keep it on the kitchen countertop as a permanent fixture for the next, oh, six months or so.

So, tonight I made a roast. I got the recipe from my good friend, Jenn. Here is her recipe:

• pot roast -- I used about a 3 lb. chuck pot roast (I think that is what it was called)
• 1 jar of banana peppers
• 2 beef boullion cubes
• 1 bottle of beer
• 1 onion, sliced

Put the roast in the crock pot. Add the jar of banana peppers, juice & all, the sliced onion, the 2 cubes of boullion and the bottle of beer. Cover and simmer on low for about 8 hours.

I did this in the morning before work and when I came home just after 6pm the house smelled delicious! When I cracked open the lid on the crock pot the banana peppers were wilted and tender and the onions were sweet. This doesn't make a really "stew" type of a sauce, but the juices were good! Jenn recommends shredding the roast and serving it on crusty rolls as a sammich. We ate our roast with mashed taters (no, they weren't homemade) and green beans. It was delish!

Next week I'm going to try her other pot roast recipe and add the traditional roast veggies -- taters, carrots and celery. I'll update you guys on that when I make it.