roast dinner

it’s starting to get cooler outside so i decided that it was totally and completely necessary for me to start using my slow cooker as much as possible. i decided to kick off the cooler weather with a pot roast. i picked a smaller cut of rump roast since i cook for two people. here it is and boy was it yummy!

Roast Dinner

for the roast:

  1. season meat with salt pepper and toss into the crock pot. this is my slow cooker and i love love love it!
  2. top with a half cup of good red wine…. or a little more- get crazy!  i used petite petit by michael david which is one of my favorite wines.
  3. quarter a few white onions(1-2) , slice up some (4) red potatoes and chop up some carrots (1) and add to the slow cooker.
  4. add a few teaspoons of worcestershire sauce, a few dashes of seasoned salt and some fresh cracked black pepper over the top.
  5. pour some beef broth (6 cups) over the top of the roast until mostly covered.
  6. leave the slow cooker on low for 8 hours or until completely tender. if you are going to be at work all day, leave the slow cooker on “simmer” which is between warm and low on my machine until you get home and then turn up to low for the last hour and a half.

for the potatoes:

  1. boil 2 (serves 2) peeled and chopped potatoes then drain and add to mixing bowl. my grandpa’s tip for mashed potatoes was to have one medium sized potato per person (and add LOTS of butter).
  2. add a third stick of butter, a quarter cup of half and half and a few dollops of sour cream or cream cheese and begin to blend in a mixer.
  3. as the potatoes begin to get creamy, add salt & fresh cracked black pepper.

for the green beans:

  1. i almost always use fresh veggies but this time, i found a can of green beans in my pantry and decided to cook that. i popped open the can, drained and tossed in a sauce pan.
  2. add a quarter cup of water and cook the green beans on low for 5-6 minutes or until hot.
  3. add a few dashes of salt, pepper and serve hot.

don’t forget to spoon the yummy brothy goodness over the meat when served. i hope you enjoy this recipe as well as the wonderful winter weather headed our way for good!

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roast dinner

salmon & grilled veggies

i bought some yummy vegetables from the grocery store and prepped them before i went to spin class so that they would all be ready to grill when i got back. from left to right, i chose zucchini, broccolini, bok choy, asparagus and bell peppers. aren’t they pretty?

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i washed them.

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i chopped them up and then threw them on the grill pan with some olive oil, salt and pepper.

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in the meantime, i seasoned the salmon filets with olive oil, salt and pepper. then i threw them in the oven for 15 minutes on 450f.

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next, i took some olive oil, balsamic vinegar and a tiny bit of italian seasoning, stirred it up and drizzled a spoonful over the bok choy before i served it.

this was a super quick, easy and healthy dinner. can’t wait to make it again! ta-da!

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salmon & grilled veggies