This old-fashioned pot roast, cooked quietly in the slow cooker all day with just a handful of ingredients and a mess of caramelized onions, makes a rich broth and meat that melts in your mouth. Sunday dinner, weeknight supper — whenever you eat it, this is a classic dish both convenient and comforting.
Brisket Is Even Better Made Ahead – Make brisket a day ahead, let it chill overnight, scrape away the hardened fat with a spoon, then reheat gently in a covered dish in the oven. So convenient for potluck suppers and dinner parties, not to mention a few evenings of weeknight suppers.
Serves 6
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Sautéeing squash and onions in some butter and brown sugar brings out the natural sweetness of both vegetables. There are times for keeping squash bright and slightly crisp. This is not one of them. You want it to get soft and gooey, with onions that practically melt into the brown sugar glaze.
There is just enough sugar (and you can adjust it to your own taste) to complement the vegetables without drowning out their natural flavor. It’s not meant to be dessert, although we’d take it — but we do think it would be a success with a vegetable-averse child. Just a thought.
serves 2
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