When I first saw this all I could say was "mmm," I assure you after my first sniff I said the same; after my first taste I was in heaven, mmm'ing with every bite that hit my tongue. I saw the recipe on Monica's blog and I knew I just had to make it! I actually have three recipes to share with you tonight. First: crock pot roast beef; second: mashed potatoes with purple kale; third: orange glazed carrots. Thank you Monica for posting such an amazing recipe, I absolutely loved it.
For the roast, you will need:
- angus beef (any size to fit your crock pot, I bought 2.10 lbs. and I wish we had more!)
- 1 packet ranch dressing mix
- 1 packet Italian dressing mix
- 1 packet brown gravy mix
- 1/2 cup warm water
- for the gravy: 1 tablespoon corn starch + 2 tablespoons cold water
- 3 organic russet potatoes
- 1/2 head purple kale, finely chopped
- 2 tablespoons butter
- splash of milk, to your liking
- salt + pepper, to taste
- 3 carrots, peeled and chopped into strips
- 1/2 cup orange juice
- 2 tablespoons brown sugar
- 2 tablespoons butter
- pinch cayenne pepper or red pepper
For the roast, place into crock pot and pour over your warm water mixed with your three seasonings. Cook on low for 6-7 hours. To make the gravy take the roast drippings and add to a small sauce pan. Stir in your corn starch mixed with the cold water. Bring to a boil and whisk to thicken. Set aside, pour over meat and potatoes when ready to serve.
My mistake was starting the carrots too late. I would say when your roast has been cooking about 5 1/2-6 hours (depending on how long you want to cook it) start your carrots because they will take a while to cook. In a small sauce pan combine the orange juice, brown sugar, butter, and pepper. Bring to a simmer and cook until it has thickened into a glaze. Once you have a glaze, pour over your carrots and place in a preheated 350 degree F oven until carrots are tender. It took me about 35-40 minutes cooked in a glass dish without a lid.
To make the mashed potatoes, peel and chop potatoes into uniform chunks and place in a pot and cover with cold water. Bring to a boil and salt heavily. Cook the potatoes until they can be pierced with a fork or knife. Chop your purple kale and add to the same pot where your potatoes are boiling. Blanch the kale for a minute or two and then drain the potato and kale mixture. Mash in butter, milk, salt + pepper until the potatoes are light and fluffy. Serve and eat your heart out!