Autumn Dinner

This is going to knock your socks off.  And by that I mean, lick your plate clean and go back for seconds.  It is THAT good!!!
Now, the recipe is my friend Linda's over at..................................................................................................

Behind My Red Door 

She has a charming blog, full of wonderful home decorating tips and ideas, antique shop hops, and good down home cooking.  She mentioned that her favorite go to Autumn meal was a pork roast cooked in the slow cooker, with apples and onions, and a packet of brown gravy mix mixed in, which makes up a delicious gravy to pour over your roast when serving.  Well if you know me at all, you know I rarely follow a recipe, but rather use it as a suggestion. I have cooked pork roasts dozens of ways.  I have done them in the slow cooker too, but haven't used the brown gravy mix before.  I could not stop thinking about this meal.  It  has been cooler here, and I have been decorating for fall, so this seemed like the perfect meal this week.  I did put my own twist on it too.  I bought a nice sized pork roast, 3 1/2 pounds.  If I am putting meat in the crocker, I always brown it first.  This gives it more flavor, I think.  So I seasoned it well on both sides, with cracked salt and cracked pepper and granulated garlic.  Then I dusted both sides with flour.  Meanwhile, get your pan screaming hot, add a couple T of oil to sear meat.

Isn't that a beautiful roast?  Once you place it into the pan, don't move it until it is browned and ready to turn over.  About 3 minutes per side or so.

While searing, cut up an onion or two, just a rough chop, and a couple of apples.  I only used three, but you could use as many as you want.  Again, just a rough chop, you want the pieces large.

You can see I used red and green apples.  Whatever you have will work fine.  After roast has finished browning nicely, place into crockpot and pour apples and onions over top.  Now, take a packet of brown gravy mix, and 1 cup or so of apple cider and whisk together, and pour over the top.  This is really where I sort of did my own thing here with Linda's recipe.  I don't know if she adds any liquid to hers or not.  I love the tang this added to the dish, and the smell while it was cooking was amazing!!  I turn the crocker to high for the first 2-3 hours of cooking and then down to low to finish off.  I know most recipes say lo all the way, but I find that I get better results this way, particularly with meats.  This is what it will look like when done.  I put this on at about 9:00 a.m., and we ate at about 6:00.  When Erika got here at 4 to pick Noah up she said, " WHAT are you cooking, it smells amazing!?"    I wound up cutting half off for her to take home.

I steamed butternut squash til just barely tender, then finished it off in the oven, after putting a pat of butter on top and sprinkling with brown sugar.  In the oven for five minutes on 450 to get a nice carmelization on top.  Also made garlic mash and put a ladle of the brown gravy over it and the roast.  Be sure to scoop up plenty of the cooked onions and apples too. 

I have to say......I cook....a LOT!  I have lots of favorite comfort foods.  THIS has moved to the top of my list!  It was one of the best meals I have ever had.  Truly.  MAKE. THIS. SOON.
And Linda....THANK YOU for the recipe and inspiration for a wonderful dinner for fall.
Bon Appetit!