Tuesday, April 19, 2011

Roast Beef with Thyme and Sage Roasted Carrots

I made Slow Cooker Roast Beef , Thyme and Sage Roasted Carrots, and Smashed Potatoes with Chives for dinner.  I'm not a huge fan of cooked carrots, but I decided to give these a try.  The sage and thyme were perfect with the carrots! 
                                                                                              


Thyme and Sage Roasted Carrots

Cut carrots into one inch hunks and drizzle with olive oil.  Add salt and pepper and roast at 450 until brown, about 10-15 minutes.  When you pull them out, toss again with a little salt if necessary, and add about a total of one tablespoon of fresh thyme and sage. 

Have I mentioned how glad I am it's spring so I have fresh herbs?!




Smashed Potatoes with Chives
Cut Yukon Gold potatoes into small pieces and boil until tender in salted water.  Drain, return potatoes to pan, add 2 tablespoons of butter and about 1/2 cup of milk and smash.   Add fresh chives

Slow Cooker Roast Beef
Pat roast dry with paper towels and season with salt, pepper, and steak seasoning (if you want it, but just watch the salt).  Place in crock pot and add one box of beef broth and water as needed to cover.  Split one onion in half and throw in in there, too.  Don't chop it because you'll want to take it out later.  Cook on low for 7-10 hours.  When it's finished, use a sieve to strain the liquid well and shred the beef.  Spoon the liquid on the roast to serve.