Oh, the tastes of fall. I love them, especially when the warm spices of the season infuse this delicious soup. The key to its rich taste is roasting the vegetables to caramelize the juices and accentuate the flavour.
There’s nothing like a pot roast – especially when done right. It’s moist and flavourful and when you pour over the warm gravy….wow…every mouthful is a dance. You can do this recipe in the slow cooker or oven.