Getting Crafty in the Kitchen - Sunday Simple Roast with SG

Hey there! It was a BEYOND lazy Sunday today; woke up not feeling 100%, so I am sorry in advance for my voice in the video. I couldn't sleep after 8, so I read #Unbroken and then played some #Skyrim. I prepped dinner in the crock pot; this is a family favorite. I also am sorry that the measurements are a close estimate because it is "to taste".



We use the #AllRecipes "Dry Onion Soup Mix" but we use celery salt rather than celery seeds, and instead of the bouillon cubes we used about 12 oz of low sodium chicken broth. (You can use beef broth, but I only had chicken broth in the pantry).







We paired the beef roast with #FoodWishes "Syracuse Salt Potatoes" . It was a new recipe that we had wanted to try. In his connected blog, it gave the substitute measurements for regular table salt if you do not have Kosher salt. I was nervous so I actually even went with 1/3 c. rather than the 1/2c. the recipe called for. THEY WERE DELICIOUS! 



The rest of the evening will consist of some #BulletJournal updates and reading #Unbroken before bed. Counting down the days this week, because Friday my husband and I are going on a mini-get-away!



Have a blessed week everyone!



Scrappy Gidget's Crock Pot Roast Beef

Ingredients:

1 5lb beef roast                                1 pkg Dry Onion Soup mix (or Homemade Dry Onion Soup Mix)

4 Tbs. minced garlic                        2-4 c. low-sodium broth (beef, chicken, or vegetable, your pref)

3-4 garlic cloves                              1 large carrot, peeled and diced

1 celery stalk, cut into 1" pieces      1 medium onion, quartered

dry red wine (appx 2 cups)

salt to taste



Directions:

Prepare the crock pot with liner (optional). Line bottom of crock pot with the cut vegetables. Take the 4 Tbs of minced garlic and rub all over the roast. Take the dry onion soup mix and rub evenly around the entire roast, then place roast in the crock pot. Pour 2 cups of broth and 2 cups of dry red wine into crock pot. Cover and cook on low 4-6 hours. Check about half way through cooking and add more liquid, as needed (I ended up adding about 7-8 oz more broth and another 1/2c - 1 c dry red wine).



Optional Gravy: Use a ladle or small measuring cup to scoop about 2 cups of the crock pot liquid out and set aside. In a small sauce pan, heat up 2 Tbs. of butter to melt. Add 2-4 Tbs. corn starch, whisking until incorporated. Slowly add the broth, whisking constantly. Add the broth a little at a time until it is the consistency to your preference.