Roast Beef, Twice Baked Potatoes, Peas

Ah, roast beef. It's one of Grandpa's favorites, so it makes it in the rotation more often than other things. I personally think it's a bit boring of a dish, but we don't mind it. Sometimes we use the leftovers for sandwiches.

3 lbs beef pot roast

2 large potatoes
1/2 c sour cream
1/4 c milk
1/4 t salt
1/4 t pepper
1/2 c grated cheddar cheese, divided
4 green onions, sliced, divided

frozen peas

optional:
2 t butter
1 T flour


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.

Pierce potato skins with a fork several times. Bake potatoes at 350 for 1 hour. Let cool for 10 minutes. Slice in half lengthwise and scoop the flesh into a large bowl. To the bowl add sour cream, milk, salt, pepper, 1/4 c cheese and 2 sliced green onions. Mix with a hand mixer or potato masher until well mixed. Divide mixture among potato skins and top with remaining cheese and green onions. Bake 15 minutes more.

Microwave frozen peas. Season with salt and pepper.

If desired, make a quick 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 and pepper. For extra fun, add a tiny squirt of Dijon mustard and a generous dollop of sour cream.