Southwestern Pot Roast & Peach-Apple Crisp

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Southwestern Pot Roast
Makes 8 servings

8 small red potatoes cut in half
3 pounds beef arm roast, trimmed of fat
1 pound baby carrots
2 tablespoons all-purpose flour
1 (16-ounce) jar salsa

1. Place potatoes in 3 1/2- to 4-quart slow cooker. Place beef on potatoes; arrange carrots around beef.
Sprinkle with flour. Pour salsa over all.

2. Cover and cook on low heat setting 8 to 10 hours.

3. Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve,
spoon sauce over beef and vegetables.

Peach-Apple Crisp
Makes 6 servings

4 cups frozen sliced peaches frozen unsweetened sliced peaches
2 cups apples peeled and sliced Golden Delicious
4 tablespoons brown sugar packed
4 tablespoons flour
1/2 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/4 cup oats
1/16 teaspoon salt
2 tablespoons margarine melted

1. Preheat oven to 400°.

2. Place peaches and apples in a large bowl.

3. In a small bowl, mix 2 tablespoons of the brown sugar, 1 tablespoon of the flour, 1/4 teaspoon of the
cinnamon and 1/4 teaspoon of the nutmeg. Sprinkle over fruit and toss until fruit is evenly coated; mound
mixture in a 1-quart casserole.

4. In a small bowl, mix oats, remaining 3 tablespoons flour, remaining 2 tablespoons brown sugar,
remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon nutmeg and salt. Stir in margarine until evenly
moistened. Spoon over fruit. Bake in lower third of oven for 30 minutes or until juices are bubbly and
topping is browned. Serve warm.

Find more great family recipes and meal planning assistance at Dine Without Whine.