Cook Sunday Dinner with Me

What’s on the menu tonight? We have a fork tender pot roast in a rich, silky onion gravy that has slow cooked in the oven all afternoon. Bonus is how incredible the house smelled. We have fluffy garlic mashed potatoes to serve under that lovely gravy and tender roast. Next is a cheesy squash casserole with a buttery Ritz cracker topping and last is some Dutch Beets. A little sweet. A little tangy and a whole lot delicious. Come join me and let’s make this together. Remember to subscribe while you’re here so you don’t miss all the yummy videos. #beef #potroast #garlicpotatoes #oniongravy #beets #squashcasserole #squash #cheesy #casserole #mashedpotatoes DUTCH BEETS 2 cans (14-1/2 ounces each) sliced beets 1 tablespoon butter 1 tablespoon finely chopped onion 2 tablespoons all-purpose flour 2 tablespoons cider vinegar 1 tablespoon sugar ½ teaspoon salt 1/8 teaspoon pepper Drain the beets, reserving 1 cup liquid. In a saucepan, heat butter over medium high heat. Sauté onion until tender. Stir in flour until blended. Gradually stir in reserved beet liquid. Bring to a boil. Cook and stir until thickened, about 2 minutes. Stir in remaining ingredients and the beets. Heat through.