Sunday Beef Roast

Today was an enjoyable Sunday Funday. Slept in, went to Itaewon for some cocktails and gourmet hotdogs (Bulldogs), and arrived back home to a delicious fully cooked dinner!

How? Well...crock pots are amazing. Throw some food in them, and bing, bang, boom, dinner with little effort. I especially enjoy using them on weekdays, when the last thing I want to do is cook when I get through a particularly stressful day at work. 

Last night, my lovely boyfriend, Warren, and I decided that we wanted to eat a nice beef roast for dinner today. Once we had decided, step one was thawing the beef out in the fridge overnight. We managed to purchase approximately 1.5kg worth of eye of the round portions from Costco. The beef was cut into 4 equal portions, which we tossed into zipper bags, and then placed them into the freezer. We use this beef in a variety of different meals, one of my favourite being a classic beef stew.

Without further adieu, here’s how Warren created our delicious Sunday night supper!

Throw some carrots, an onion, several potatoes, and the beef into a large crock pot. Pour enough beef stock in to cover everything. Turn that baby on low for 8 hours (or 5-6 on high).Next, go enjoy your day.

 We splurged on some delicious looking alcoholic cocktails.

When the time is up on your crock pot removed meat and vegetables and use the liqud to create delicious homemade gravy.

Whip up a basic rue. (1 tbsp butter and 1 tbsp flour for every cup of liquid you plan to add)

Finally, serve on a plate with a simple salad or enjoy on its own. Bon Appétit!

Ingredients:

Pot Roast
- 1lb of eye of the round beef (or a similar cut)
- 1 large carrot
- 10 small/medium potatoes
- 1 large onion
- 4 cups of beef stock (or enough to cover)

Gravy
- remaining liquid from crock pot (about 3 ½- 4 cups)
- 4 tbsp butter
- 4 tbsp flour

Directions:

Place thawed beef into the crock pot. Cut onion in large pieces and throw into crock pot. Peel, wash, and cut carrot into 1 inch slices and toss in crock pot. Wash and cut potatoes in half and toss into the crock pot. Pour beef stock over the beef and vegetables, making sure everything is covered. Cook on low setting for 8 hours or 5-6 on high. Once cooked, remove beef and vegetables using a slotted spoon. Set aside.

In a pot gently melt butter on low heat. Slowly add flour, a tablespoon at a time stirring constantly. Continue to stir and cook until the rue changes to a golden brown. (The darker the rue, the thicker your gravy will be.) Next, pour in your crock pot liquid, a cup at a time and stir. Once combined, bring to a boil, and simmer until desired thickness is reached.

Pour gravy over sliced beef and potatoes and voila!

Serves 2-3