Roast beef, Roasted Potatoes, Steamed Carrots

I'm not terribly in love with roast beef, but it's one of Grandpa's favorites. So, we end up having it almost every time it goes on sale (which is every few weeks, if you haven't noticed).

2.5 lbs beef pot roast

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

1/2 lb baby carrots


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.

Place carrots in a microwave safe bowl. Cover halfway with water. Microwave for 1 1/2 minutes. Stir. Microwave for 1 1/2 minutes more. Test for doneness with a fork. Continue microwaving at 1 minute intervals until tender. Drain water. Toss carrots with salt, pepper, 1 t butter, and a pinch of sugar.

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.