Wednesday, March 3, 2010

Roast Beef, Mashed Potatoes and Gravy, Asparagus

3 lbs beef pot roast

3 medium potatoes, peeled and quartered
1/4 c milk
1 T butter
salt and pepper

1/2 bunch asparagus

2 t butter
1 T flour
1/4 t Dijon mustard (optional)

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.

Place potatoes in a pan and cover with water. Bring to a boil and cook for 20-30 minutes until tender. Drain. Mix in milk and butter. Mash with a potato masher or electric mixer until fluffy. Season with salt and pepper.

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

Now make the gravy. 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 tiny squirt of Dijon mustard, if desired.

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