Burning our birch Yule log. The urban way 😉
The autumn harvest was collected. We went to Frecon Farms in Boyertown with some friends and got to pick an apple off the tree to eat it right there in the orchard. The juice was collected and Bang! Off we went to pitch the yeast.
This pot roast took two days to make between marinating time and cooking, but was so worth it! A dry red wine cooked down with vegetables and herbs was used to make the marniade, which the beef sat in overnight and then was slowly braised for 3-4 hours. I don’t think there is a better way to make pot roast. A big hit with Jared and Pinot 🙂 Paired with a dry and fruit forward Tuscan red from Centine.