I've made the turn from summer foods into winter comfort foods.  Menus featuring grilled foods have been replaced with all things slow-cooked.  My crock pot has again taken its place on the countertop.  And tonight, we had our first pot roast of the season.  Since Sophie is refusing to eat anything with onions, I decided to try a version that includes a mild tomato-based sauce.  It was very easy to make, tender, moist, and really delicious.

The original recipe suggested serving it with squash and hominy.  Although it sounded good, I decided to skip those options and instead served brown rice, corn, and red peppers (for those who wanted it - which meant mom and me).  It was delicious, and a much lighter meal than a traditional gravy-based pot roast. 

Print it: Pot Roast with Red Sauce