Autumn in a Jiffy {A Gooseberry Patch Review & Giveaway}

Autumn is in full swing here in Indiana. I realize some out there are lucky enough to still be enjoying those summer temps you are blessed with year round; but here in the Midwest, the chilly days are becoming more frequent and this past weekend we woke up to our first frost. Yep, fall is here ya'll!

What better way to celebrate than with my good friends at Gooseberry Patch? They have just released their brand new seasonal cookbook, and I know you're going to love it as much as I do!

Autumn in a Jiffy is full of terrific, tasty recipes for everything from breakfast to dessert, and everything in between! Oh, and if you're looking close, you might just find a couple of your favorite Everyday Mom's dishes in there too!

When I started to look for the recipe I wanted to make and share with all of you, this one stood out above all the rest! First off, new slow cooker meals are always welcome on my menu plan. This time of year I find myself using it more and more. Secondly, anytime I can use some of our freezer beef and save some money on the grocery bill, sign me up! And third, I knew with the Mexican flavors and rice, it would be a hearty meal my boys would gobble down; and it did not disappoint.

This is the perfect meal if you've got a hungry crowd, big or small! It makes a simple weeknight meal, or would be great to entertain with too. It would be so simple to keep in the crock pot, rice ready to go, and a whole slew of toppings to choose from. It's a party waiting to happen!

Autumn in a jiffy....what a great concept. Recipes that are quick and simple, so you can feed your family and still have plenty of time to get out there and enjoy all the things the season has to offer!

Oh, and I just happen to have an extra copy of the book for one lucky winner! Just scroll down to enter!

Crock Pot Fiesta Beef on Rice

2-3 pound chuck roast, fat trimmed

1 (14 oz.) can diced tomatoes, with juice

1 (14 oz.) Mexican stewed tomatoes, with juice

1 packet fajita seasoning

4 cups cooked white rice

3/4 c. water

1 TBS dried parsley

Salt and Pepper to taste

Canola Oil

Rub roast with oil. Season with 1 tsp. seasoning packet on each side, with salt and pepper. In a large skillet over high heat, Brown roast for 2-3 minutes on each side. Place in Crock Pot. Add both cans tomatoes, water and rest of seasoning packet. Stir to combine. Cook on HIGH for 3 hours. Reduce heat to LOW and cook 3 more hours. Remove meat and shred. Return to Crock Pot, stir and keep warm until serving. Mix rice dried parsley. To serve scoop meat and tomato "gravy" down over rice. 

***GIVEAWAY***

To Enter: Leave a comment telling me your favorite autumn time recipe; and your email address so I can find the winner!

US Residents 18 and older ONLY

Contest Ends: November 4, 2015 



Disclaimer: I received a free cookbook in exchange for this review. All thoughts & opinions are my own.  

Shared at Weekend Potluck