Monday's Menu--Sunday Edition

I know I skipped trying a new recipe last week, so I have to double up this week.  We had a crazy busy week last week and we didn't have dinner at home as a family AT ALL.  I don't like that!  Anyway, my goal is to try a new recipe every week, so I figure I can average out over the course of the year, right?

We have been watching a lot of the Food Network and HGTV since downgrading our cable (more on that another time), and I saw this recipe from Sandra Lee.  She's not my favorite cook, but this just looked delicious and was actually more homemade than my normal pot roast because I typically use a seasoning packet for the slow cooker.  I like how she cooks the majority of the vegetables separately because I have a small crock pot, so this allowed me to actually get a larger chuck of meat (3 lbs).  I am also excited to cook with some winter root vegetables--yay for seasonal cooking!

Here's what I am making today:

Pot Roast with Roasted Root Vegetables: Recipe courtesy Sandra Lee

Prep Time:10 min Cook Time: 8 hr 0 min

Level: Easy

Serves: 4 servings

Ingredients

Pot Roast:

• 1 1/2 pounds beef bottom round roast
• 2 teaspoons salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 2 tablespoons all-purpose flour
• 2 tablespoons canola oil
• 2 carrots, cut into 2-inch pieces
• 2 stalks celery
• 1 medium yellow onion
• 1 (15-ounce) can beef broth
• 1 cup water
• 1 tablespoon minced fresh garlic
• 2 tablespoons Worcestershire sauce
• 4 sprigs fresh thyme

Roasted Root Vegetables:

• 2 carrots, cut into 3-inch pieces
• 2 russet potatoes, cut into 1-inch cubes
• 1/2 pound turnips, cut into wedges
• 2 tablespoons canola oil
• 1 teaspoon each fresh rosemary and fresh thyme leaves
• 1 red onion, sliced

Directions

For Pot Roast:

Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.

For Roasted Root Vegetables:

One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.