Here is an easy fall "weeknight" meal. Slow cooked pot roast served with organic carrots, fresh green beans and sliced white mushrooms. Add the pot roast to the slow cooker with fresh garlic, salt and pepper and one jar- to every 3lbs- of Bellisari’s Balsamic and Black Garlic Spread. Cook on low for 6-8 hours. Add the veggies to the slow cooker the last two hours of the cooking time.