When I was young, I despised pot roast. It was always too dry and best described as like chewing on an old belt. The potatoes and carrots tasted like beef and the Roast somehow had no flavor...hmmm...curiously I chewed and chewed and chewed and chewed. My brothers and I would start laughing hysterically after a pile of gnawed-on meat was piling up high. Trying to please our parents and finish our dinner was utterly unsuccessful. With tired jaws, dessert was always bittersweet. My mother admitting defeat yet again. It wasn't until later on in my life that I discovered there was no reason for the shortcomings. Pot Roast is Wonderful...... when executed in it's own time.

Walking the meat aisle in the grocery store is always an adventure. Searching for the best package of "sale meat", digging through various cuts, and trying to save money. Many of my friends have given up on meat. Me? I love it. The key with roast is to find one with fat around the edges, but not so much throughout. My father completely disagrees...he says the more fat the better!

Tonight you can make a great fall classic dinner from my childhood...with a twist! Horseradish Crusted Beef Roast with Acorn Squash. For my family of four, I plucked the perfect London Broil from the sea of meat. 4lbs and fatty enough. The preparation is simple for the days I will not be home. I can season, put it in the oven and let it bake for 4-5 hours. That's it! Acorn Squash appears among the latest of summer produce. Pretty overlooked, but inexpensive and so satisfying on these chilly Fall evenings.


HORSERADISH CRUSTED BEEF ROAST w/ Baked Acorn Squash


YOU'LL NEED:
• Roast Pan
• Medium Glass Baking Dish
• Aluminum Foil
• Chef’s Knife
• Medium Sauce Pan
• Stirring Spoon
• Measuring Cup
• Small Mixing Bowl
• Teaspoon

INGREDIENTS:
• 4lb Beef Roast
• 16oz Jar of prepared Horseradish paste
1/4 Cup Olive Oil
• Dried Spices: Cumin, Sage, Fennel, Garlic Salt, Pepper
• Acorn Squash-Enough for everyone to have 1
• Prepared Rice- 3 Cups
• Non-Dairy Margarine- 1 ½ Sticks
• Brown Sugar- ¼ Cup per half


PREPARATION:
• Preheat Oven to 300 degrees
• Unwrap Roast & Pat with paper towels
• In your small mixing Bowl, combine ¼ Cups: Cumin, Ground Sage, Garlic Salt & Pepper; 3 Tbsp Fennel, 1/4 Cup of Olive Oil, 16oz of Creamy Spicy Horseradish. Stir well.
Spread mixture, Cover the entire roast and pat spices to form a crust.
• Place in Roast Pan and Bake for 3 Hours.
• When finished, the crust on outside should be crispy. Remove from oven and let it set for about 10 minutes. Slice and serve!

ACORN SQUASH:
• Cut off ends of the squash. Then cut in half & remove seeds with a spoon.
• Place the open side up in the medium glass baking dish.
• Add ¼ stick of non-dairy margarine to each half of squash. Salt & pepper inside and smother with brown sugar.
• Pour 2 Cups of water into the baking dish and cover with foil.
• Bake for about 1 hour in the preheated oven (at 275 degrees).
• Uncover, sprinkle more brown sugar on them and bake for another 15 minutes.
When you're ready to eat the Squash, you can eat directly from the shell or you can spoon onto your plate. Don't for get the juice!

For more information, find it at:

glutenfreesugarshack.com