Wednesday, February 10, 2010

Roast Beef, Roasted Potatoes, Asparagus

3 lbs beef pot roast

7-10 red potatoes
1/4 c olive oil
1 pkg Lipton onion soup

1 bunch asparagus

In the morning, place beef in greased crock pot. Season generously with steak seasoning or salt and pepper. Cook on low 7-10 hours. Remove roast and let rest at least 10 minutes. Cut across the grain into thin slices. Place sliced roast beef back into crock pot for at least 10 minutes to warm.

Preheat oven to 425. Chop potatoes into 1 1/2 inch cubes. Spray a baking sheet with cooking spray. On the baking sheet, toss potatoes, oil, and soup mix. Stir until all potatoes are well coated. Bake, stirring occasionally, for 35-40 minutes or until potatoes are tender.

Trim woody ends from the asparagus. Steam until fork tender. Season with salt and pepper.

If you'd like, make a gravy for the roast beef. Melt a couple teaspoons of butter over low heat in a medium saucepan. Add about a tablespoon of flour; stir to combine well. Whisk in about 1 cup of beef broth from the crock pot. Increase to high heat, stirring well until it comes to a bubble. Stir and cook on high for one more minute. Reduce heat to low and season with salt, pepper, and a little squirt of Dijon mustard.

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