SATISFYING POT ROAST SUPPER

2018-09-12 -

Red Wine–Braised Pot Roast & Root Vegetables

1 qt. low-sodium beef broth

1 (16 oz.) box cornstarch

1 onion

1 bunch each rosemary and thyme 1 lb. baby red potatoes

1 bunch carrots

3 parsnips

2 lbs. beef chuck roast

1 bottle dry red wine

Fresh Corn Fritters with

Scallion Sour Cream

1 (24 oz.) bag cornmeal

1 (2.12 oz.) container cayenne pepper 1 (2.12 oz.) container ground paprika 2 limes

4 ears fresh corn

1 jalapeño

1 bunch scallions

1 (8 oz.) bag shredded Cheddar

1 (8 oz.) tub sour cream

Buttermilk Biscuits with

Apple-Maple Butter

1 (9 oz.) jar apple butter

1 (12 oz.) bottle maple syrup 1 (32 oz.) carton buttermilk 1 lb. butter

Maple Cheesecake with Apple Compote

1 (32 oz.) bag walnuts

1 (16 oz.) jar almond butter 1 (32 oz.) bottle maple syrup 1 (1.12 oz.) apple pie spice 1 (32 oz.) bottle apple juice 2 Gala apples

2 (8 oz.) blocks cream cheese

Kitchen staples: vegetable oil, eggs, brown sugar, granulated sugar, baking powder, flour, salt, pepper