Thursday, October 29, 2009

Roast Beef: Good Enough for Company

One of my go-to's for comforting, cold weather meals is always roast beef. It was always one of my favorite dishes that my mother made. For me, roast beef must be served with potatoes, carrots, and onions and it's not complete without a side of bread and apple butter (a Pennsylvania Dutch favorite!).

It is an impressive meal to serve to guests. This delicious recipe is made in the crock pot, also making it a great meal to cook while you're at work or running errands on a busy weekend. It's deliciously tender and full of flavor and my favorite part - leftover roast beef sandwiches!



Roast Beef with Potatoes, Carrots, and Onions
  • 2 medium onions, halved and cut into 1" wedges
  • 3/4 lb. white potatoes, well scrubbed and cut into 1" chunks
  • 5 lg. carrots,, peeled and cut into 1" slices
  • 5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)
  • 1 cup of beef broth
  • Coarse salt and ground pepper
  • 2 1/2 pounds eye-of-round beef roast
  • 3/4 teaspoon dried thyme
Make 12 small slits in top and sides of roast and insert garlic slivers. Place beef in center of crock pot, and rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and thyme. Pour beef broth around the sides of the roast into the bottom of the crock pot.

Place onions, potatoes, carrots, and whole garlic cloves around the roast. Season with salt and pepper.

Cook in crock pot on high for 3-4 hours or on low for 7-8 hours.

Remove roast from crock pot and slice into 1/4" slices. Serve with potatoes, carrots, and onions. I also like to serve with the juices from the crock pot, strained into a bowl, on the side to use as au jus for the beef & vegetables.

Another thing I always serve my roast beef with is a good dose of coarse, freshly ground black pepper on the top of each slice!


Enjoy!


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1 comment:

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