Friday, January 18, 2013

Roast Beef and Vegetables

Roast beef and vegetables are a staple for many a family on Sundays. Coming home from church to the great smells of rich meat and roasting vegetables brings back many a memories.
In my own family, this meal has been a great go-to, easy to make meal. Truly, a no-brainer for us. Our favorite way to make it is in a crock pot. I usually come home from the night shift, pile the meat and vegetables in the crock pot and go to sleep. When I wake up, viola! Dinner.
So, grab your crock pot and let's get started.

Roast Beef and Vegetables

3 lb Bottom Round Beef Roast
1 cup sliced onions
2 celery stalks, quartered
3 large carrots, quartered
1 potato per person, quartered
1 clove of garlic, minced
Salt and Pepper to taste
2 Tbsp of Olive Oil
1 Tbsp of herb d'Provence
1/4 cup table red wine
1/4 cup beef broth

-->Generously salt and pepper the roast and place in the crock pot. Turn the crock pot to "high."

-->Salt and pepper vegetables before placing in the crock pot. Arrange vegetables around and on the roast.

-->Add herb d'Provence, Olive Oil, red wine, and broth.
-->Place the lid on and let it cook for about 5 hours. If you leave the house, turn the setting to "low" or "warm."

-->Plate and serve with a red wine, Merlot is a good choice, and your favorite bread. Happy Eating!