That's right, the lowly slow cooker has found a place of honor in this metropolitan kitchen. No joke, if I had a car it would have an I heart crockpots bumper sticker. Because really, who doesn't want to come home to a delicious and healthy dinner after a full day of stuff and things? Plus I found out I can throw frozen protein in there directly from the freezer......genius! I'm not ashamed to admit that I own 4 of them, viva la slow cooker!
Anyway enough about my unhealthy obsession, let's get down to business with a classic Sunday roast from my childhood adapted for my favorite appliance. Interesting side note on this one, I hated sandwiches when I was a kid (seriously, what kid hates sandwiches) so my Mom would give me straight up roast beef cubes in a plastic baggie. No bread, no cheese, just plain old roast beef because I was a weird kid. It's amazing that I ever managed to become a relatively well adjusted adult. Still working out some kinks on that well adjusted adult thing though so no promises.
Slow cooker Roast Beef
Beef Roast (pretty much anything will do, mine was a frozen 3 1/2 lb top round roast)
1 10.75 oz can mushroom soup
1 14.5 oz can beef broth
1 packet onion soup mix
Place roast directly in slow cooker (frozen is fine, no need to defrost just let it cook a little longer). Whisk together the three soups and pour over the beef. Cook on low for 10-12 hours.
French Sweet Potatoes
2 sweet potatoes, cubed
3 tbsp Olive oil
1 tbsp mustard
1 tsp herbs de provence
1 tsp rosemary
Salt & pepper to taste
Mix together mustard, olive oil and seasonings, toss with potatoes to coat. Bake at 450 for 20 minutes, tossing stirring halfway through.
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