Weeknight Roast Beef

Who doesn’t love coming home to a meal that’s already half done? I know I do! That’s why I love this Weeknight Roast Beef.

Yep, that classic roast beef, Sunday dinner type of meal. On a weeknight. Yep, you heard me. Add some Loaded Mashed Potatoes and Roasted Green Peppers and you have yourself an easy, weeknight meal in minutes.

What’s even better about this Weeknight Roast Beef and the sides I made along with it is the fact that they’re basically no-recipe recipes! Each component of this meal involves simple preparation and a flavor-as-you-wish method yet it does not disappoint in the delicious department.

On to the Weeknight Roast Beef supper…

Weeknight Roast Beef

Last night I took a chuck roast out of the freezer to thaw. This wasn’t just any chuck roast. We fed and raised this critter on our farm. Locally raised meat is a texture and flavor that just can’t be beat but don’t let that stop you from using any kind of chuck roast you have access to in your grocery store.

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This morning, around 7:30 am before heading to work, I placed the roast in my Hamilton Beach Stay-or-Go Slow Cooker. Consider this slow cooker if you’re in the market for an upgrade – it’s one of my favorite items in my kitchen. The roast was seasoned with A.J. Cetak’s All-Purpose Seasoning and I added a quarter cup of beef stock, set it on low and took off for work.

When we got home around 5:30 pm, voilà! The roast was fall-off-the-bone tender. Not eating half of the roast right out of the slow cooker is an excellent practice in self control. Trust me. I know from experience. That’s not to say I didn’t enjoy a few forkfuls of the irresistible beef while I was preparing the rest of supper.

RELATED: BBQ ROAST BEEF SHEPHERD’S PIE

 

Loaded Mashed Potatoes

While the roast lingered in the slow cooker, I peeled some potatoes and boiled them with a few cloves of fresh garlic for the Loaded Mashed Potatoes. Once the potatoes were tender, I drained them and added butter, sour cream, milk, Parmesan cheese, garlic powder, onion powder and salt and pepper to taste. Mashed ‘um up until they were smooth and added it to the slate for supper.

“What about the gravy?”, you ask.

I have a confession.

I can’t make gravy. My parent’s dog, Riggin, could probably make better gravy than I can. I’ll take a stab at it once in a while when I’m feeling ambitious but it’s just never quite right and I have yet to bring myself to use one of those store bought gravy packets. Hence, the Loaded Mashed Potatoes, which are as equally delicious as a plate full of mashed potatoes and gravy.

Roasted Green Peppers

I also had green peppers coming out of my ears (not literally). Actually, the green peppers were coming out of my garden and I needed to find a use for them.

I decided to treat them like my roasted asparagus. I sliced them, added a drizzle of sunflower oil, garlic powder, onion powder, salt and pepper to taste, threw them in a 400° oven for 5-10 minutes and they were the perfect green addition to our dinner plate. (Of course, Bryant didn’t have any because, you know, they’re green.)

Now, the Weeknight Roast Beef, Loaded Mashed Potatoes and Roasted Green Peppers were pretty phenomenal but here’s something I’m equally excited about.

My lunch for tomorrow.

I had some leftover white rice in the fridge from the other night when we had tacos. So I added some of the shredded roast beef, chopped up the rest of the roasted green pepper and added a drizzle of soy sauce and my lunch for tomorrow is ready to go! Call it a faux-stir-fry if you will.

What are your favorite ways to prepare roast beef? Share in the comments below.