There is nothing better in the fall than a cozy meal full of harvest vegetables and this fall apart top round roast is one of the most enjoyable meals Deb’s family has. She love’s to change things up when she cooks this, but usually sticks to the standard start for her recipe. All the flavours of your hard work from the season mixed into one delicious dish.

This recipe is best used with a rump roast, top round roast, or sirloin tip. This is a slow roasting method at a low heat which is good for tougher cuts of beef.

• 3 to 3 1/2 pounds Roast (pick an end cut with a layer of fat if you can)

• 1 tablespoon extra virgin olive oil
• 8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
• Chopped onion
• Potatoes
• 1 cup red cooking wine
• 1/2 cup beef stock
• Rosemary
• Salt and pepper

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The perfect fall apart top round roast every time! Perfect for those cooler fall days when you just want to curl up in the house with the family. We'd love to hear what some of your most nostalgic recipes are. Let me know in the comments below!