Mama Lane Cooks
Food from My Kitchen
Working Mom’s Beef Roast
I work from home…most days. However, that doesn’t mean that I have loads of time to spend in front of the stove. I commute between Branson and Springfield at least three days a week, sometimes more. Plus, I am the one that typically drops off the kids (at two stops) and picks them up, due to my husband’s job.
I am always looking for ways to prepare home meals for my family that are delicious, yet can easily be made for a weeknight meal. My Crock Pot Beef Roast is one of them. If I am at home working all day, I throw this in the Dutch Oven and cook in the stove. But, if I leave early in the morning for work and gone all day…hello CROCK POT!
Today’s recipe is one of our favorites in my house. It’s simple, quick and can be turned into a number of other dishes for later in the week. For instance, I take some of the broth and make gravy, but there are lots of other great dishes you can make from stock. I save ALL my stock from any meat dish. I use that stock to boil rice, make soups and for beef broth I make Beefy Noodles. I cook penne pasta in beef broth, add a little corn starch after the noodles are cooked and toss in some chunks of beef roast and a little feta cheese. Hello- new meal for Day 2 of your roast. Hope you enjoy!
Crockpot Beef Roast
By Lane
1 beef roast (I like to use chuck roast from a local farm)
1 onion, roughly chopped
4 beef bouillon cubes
1 T. parley flakes
1 T. garlic powder
½ tsp. basil, dried
½ tsp. Lowery’s seasoned salt
½ tsp. pepper
1 cup of small baby carrots
1 parsnip, coarsely chopped
1/2 cup dry red wine (omit this if you don’t have any on hand, but red wine gives this dish a great depth of flavor)
Sprinkle roast with salt and pepper and a little olive oil. Brown in skillet on all sides.
In a large crock pot, place the onions, carrots and parsnips. Place the beef cubes on top, then lay beef roast. Add all the seasonings and the seasonings. Fill crock up with water – to cover the roast with.
Place crock on low setting and cook from 7:30 am until 4:30 or 5:00 pm, depending on the size of the roast.
*After the roast is cooked, keep those wonderful juices! Make some gravy with it, boil some penne pasta in it. You can also use the juice to make some wonderful beef soup.
*If you cook pasta in the juice, the pasta will make it’s own gravy because the starch in the pasta thickens the broth up. I like to then place the pasta in a casserole dish and sprinkle with some tasty feta cheese.
* Or freeze the broth to use another time.
417localista
Mama Lane Cooks 