Fall Flavors: Pot Roast and Pumpkin Custard

Two of my favorite fall foods rounded out dinner last night--Pot Roast and Pumpkin Custard.

Pot Roast Recipe:
3lb Top Round Roast
1 can Cream of Mushroom Soup
8 Beef bouillon cubes
1 Cup sour cream
2 Tsp basil
1/2 c diced onion
1 tsp Gravy Master (for color)
10 potatoes
2 cups carrots
10 cups (or so) of water

Put all ingredients except veggies in large pot. Water should just cover top of roast.
Bring to boil and then simmer for 4-5 hours.
Add veggies and cook for another hour.
Serve and enjoy--super easy!




Pumpkin Custard Recipe
1 lb. can pumpkin
3 eggs
2/3 c. white sugar
1/3 c. brown sugar
2 tbsp. flour
Pinch of salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. allspice
1/2 c. water
1/2 c. dry milk or 1/2 c. milk

Pour into individual ramekins, dust top with pumpkin pie spice or cinnamon and bake at 425 for approx 20 minutes. Center of custard should rise.