French Onion Pot Roast & Ratatouille

Ingredients

1 Yellow Onion

3 Garlic Cloves

1/2 TSP Onion Powder

1 TBS Sugar

1 TBS Worcestershire Sauce

1/8 TSP Celery Seed

1 TSP Bay Leaves

1 TSP Oregano

1 Eggplant

1 Red Onion

1 Yellow Squash

1 Zucchini

1 Red Bell Pepper

1 Large Can of Tomato Sauce

Instructions

1. Brown the pork on each side.

2. Place half the slide onion and 3 garlic cloves in a crock pot and add in 2 cups of beef broth

3. Add in onion powder, sugar, worcestershire sauce, celery seed, bay leaves and oregano.

5. Place the pork on top of the onions and spices.

6. Place the other half of the onions on top of the pork.

7. Cook on low for 8 hours.

8. When the pork has 45 left, preheat the oven to 350° and start making the Ratatouille by slicing up the bell pepper, eggplant, red onion, zucchini, and yellow squash.

9. Put half the can of tomato sauce in a pan.

10. Layer the veggies by alternating the veggies on top of the sauce.

11. Pour the remaining sauce on top of the veggies.

12. Bake for 30 minutes at 350°.

13. Plate both the ratatouille and pork and enjoy.

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