Tuesday, 3 June 2014

One crock pot roast, two nights of dinner

Beef roast with mashed potatoes and salad
French dip
I'm busy, so I like food that's easy but delicious (like everyone else in the world.) This crock pot beef roast is perfect. You can make it overnight on Sunday and eat it for dinner on Monday AND Tuesday. Don't worry, not in the same meal -- you use the meat in two different, simple

recipes. How's that for easy?

Recipe inspired by this one.


Serves: 2 meals for 2 people
Preparation: 9 hours

1 2-lb. sirloin tip roast
red wine
salt and pepper
2 medium onions, sliced
1 large red pepper, cored, seeded and sliced
1 garlic clove, minced
1.5 c. beef broth
1/4 c. tamari

1. Coat the roast completely with pepper and salt, massaging it into the meat. Drizzle with a bit of wine and wrap in plastic wrap. Allow to sit for at least half an hour and up to 24 hours in the refrigerator.
2. When ready to cook, place the roast in the crock pot. Place the onions, pepper and garlic on top. Pour broth and tamari over everything and cook for 8 hours on low (overnight works well).
3. After 8 hours, remove the roast and vegetables from the liquid. Pour remaining liquid into a saucepan and bring to a boil over medium-high heat.  Add about 1/4 c. red wine, lower heat and simmer for about 10 minutes. Pour half of the liquid into a container and set aside; this is your au jus for French dips.
4. Whisk 1 Tbsp. of flour with 1 Tbsp. of water and add to the remaining liquid. Simmer while whisking until thickened; this is your gravy for the beef roast.

Shred half of the roast beef with two forks and layer on two long buns. Top with half the red peppers and onions and slices of white cheese (we used gouda, but traditional recipes call for provolone). Broil for 5-7 minutes until cheese is melted and meat is warmed. Serve with a side of au jus.

Serve half of the roast beef on two plates as a traditional roast beef meal with gravy and your choice of sides (mashed potatoes are mandatory!)

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