Sweet Mustard Roast Beef

I was at the grocery store this morning, standing in the produce section (one ear cocked for the sounds of my kids screaming at each other as they did their part of the shopping - more on that later), and trying to figure out what the heck to fix for dinner that we hadn't eaten in the last week.  I was paging through one of my go-to blogs, "A Year of Slow Cooking", and came across this recipe.  Sounded easy enough and I was definitely in the mood for a crockpot dinner, so I gave it a go tonight.

Wow.  This was REALLY good and super easy.  It took about 3 minutes to prep, 6 hours to cook, and no time at all to serve.  I used Stephanie's suggestions of mashed potatoes and green beans to go with the meat and it was the perfect combination.  Mike got home a bit late, so the kids ate first and they devoured about 2/3 of this.  All three of them loved it!  Mike and I ate after they went to bed and found we had just enough for the two of us.  I would probably use a little bigger roast the next time, knowing how much we all enjoyed it.

Mashed Potatoes

Ingredients:

3 large russet potatoes
2 Tbs. butter
2-3 Tbs. sour cream
1-2 Tbs. green onions, thinly sliced
Salt and pepper to taste

Directions:

Wash and peel potatoes. Cut into 1 inch cubes.
Put potatoes into a pot and add enough water to cover by 1/2 inch.
Boil potatoes until tender, 15-20 minutes.
Drain potatoes and put into a bowl.  Mash to desired consistency.
Add butter and mix until incorporated (add more if desired).
Add sour cream, salt, and pepper to taste.
Add green onions to taste.
Let potatoes sit for 5-10 minutes to allow onions to flavor potatoes; reheat if necessary before serving.

You could also use this recipe (see Topping) if you prefer a lower-fat version and like the flavor of parsnips.