Roast Beef, Mashed Potatoes, Gravy, and Brussels Sprouts
(I'm not sure why the image is upside down, but we're just gonna roll with it.)
Roast and mashed potatoes were a Sunday dinner staple at my house growing up. While they aren't a staple at my house anymore I do love to make it once in awhile. With 1:00 church this year, crock pot dinners are a must!
Put your boneless roast in a crockpot with a splash of water to keep it from scorching. Season your roast with salt, pepper, garlic powder and onion powder and cook on high for a loooong time. We did 6 hours on high, and that wasn't long enough to get the really tender, fall apart roast that you want. Ours was a fairly large roast though.
Peel and dice your potatoes and boil until tender. Drain. Mash with salt, pepper, butter, sour cream, and milk until desired consistency.
Pour your meat drippings along with some of the starchy potato water into a sauce pan. Bring to a boil, then whisk in a cornstarch and water mixture and boil until gravy is the desired consistency. If it's lumpy, simply push it through a fine mesh strainer.
Serve with your veggie of choice. I simply roasted Brussels sprouts with olive oil, salt and pepper.
What's your favorite easy week night meal? Do you have a good crockpot meal to share? I hope you enjoyed this week-long peek into what's for dinner at our house.