Barb's Kitchen

Make ahead dinner for when you are out all day

Today, we had a family ski day at Mount Pakenham.  The kids had lessons while the parents enjoyed the hills.  Then, we had a picnic lunch and skiied for another hour.  We arrived home to the smell of roast beef dinner cooking in the crock pot – dinner was served!  All I needed to do was make some gravy using the stock from the crock pot.  I melted a couple of tablespoons of butter in a saucepan, added an equal amount of flour, made a roux, and whisked in the stock a bit at a time.  Bring to a boil and season with salt, pepper and worchestershire sauce.  Voila!

Before leaving for the ski hill, I prepared dinner for the crock pot as follows:

Crock Pot Roast

Ingredients:

• 1 roast (I used a 3 pound sirloin tip roast)
• 1 large onion, quartered
• 4 medium carrots, peeled and sliced
• 6 medium potatoes, peeled and halved
• a few tablespoons of flour, enough to coat roast
• salt and pepper to taste
• 1 clove garlic
• 1 teaspoon thyme
• 2 tablespoons of vegetable oil

Put oil in pan on element on high heat.  Dry off roast and dredge in flour and salt and pepper.  Brown roast on all sides and add to crock pot.  Add peeled and cut up veggies.  Add 1 1/2 cups of beef buillion, garlic and thyme.  Cook on low for 8-9 hours. 

Enjoy after a fun family day!

Tags: Beef, carrots, Crock Pot, onions, pot roast, potatoes, Supper