Right now, Blended Kitchen is going through a period of chaos. Currently, we are trying to sell our house and Lindsey has moved out and into her own condo (aw, our little baby is growing up!) With all this going on, sometimes we just want to scream, “I want my mommy!” Or at least chow down on some comfort food like mom used to make.
Luckily, we have the perfect recipe to comfort us during this chaotic time: Blended Kitchen’s Roast Beef. The beef reminds Cindy of a roast her grandma or mom would make on weekends for a special dinner. It’s just a really good old-fashioned roast beef, with great flavor and delicious au jus. At mom’s house, this roast would be served with buttery mashed potatoes. At Blended Kitchen, we’re on a
diet lifestyle change, so we substituted the mashed potatoes for roasted butternut squash with sweet brown sugar.
Blended Kitchen’s Roast Beef
When we’re stressed out and running around like chickens with our heads cut off, we absolutely crave comfort food – especially when it’s as easy to make as this roast beef. We’re turning to our favorite kitchen friend, the crock pot, to get this roast cooked while we clean the house, go furniture shopping and move all of Lindsey’s possessions from one place to another.
This dish is
diet lifestyle-change-friendly, with the only added fat (or points, if you’re talking Weight Watchers) coming from one tablespoon of olive oil. The beef is also kid-friendly, especially when you put it on a bun with a little slice of cheese.
Take Note: the roast will shrink while cooking. A four-pound roast makes enough for our family of four. If you’re cooking for fewer people, buy a smaller roast but use the same amount of olive oil and spices.
Slice holes in the roast and stuff the garlic cloves into the holes. If you couldn’t tell, we like a lot of garlic. The amount that you actually use is up to you. But, if you’re asking our advice, we say load it up!
Here’s the recipe:
1 tablespoon paprika
1 teaspoon chili powder
1/2 teaspoon seasoning salt (We use Tastefully Simple Seasoning Salt, but any will do!)
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
1/2 teaspoon garlic salt
Fresh garlic, to taste
1 (4 pound) rump roast
1/2 cup beef broth
Slice holes into the roast and insert garlic.
Mix all dry ingredients in a bowl and massage it into the roast. Brown the roast in one tablespoon of olive oil on all sides.
After browning the roast, transfer it to the slow cooker and cook on high for at least 8 hours. If your roast is large, cut it in half to cook faster.
Roasted Butternut Squash with Brown Sugar
Root vegetables are so in right now. Turnips, parsnips and butternut squash are finding their way onto the pages of every cooking magazine we’ve picked up lately. Butternut squash is Lindsey’s favorite winter root vegetable. It’s flavor and texture are similar to those of a sweet potato, so if you’re a fan of sweet potatoes, definitely give this dish a try.
The roasted butternut squash is incredibly easy to pop into the oven and requires little preparation (especially if you’re using pre-cut squash, available at most major grocery stores.) The brown sugar caramelizes the squash, making it almost as delicious as a sweet potato casserole.
One package of pre-chopped squash makes enough for four people.
Cover a cookie sheet in foil to make clean-up easy, then spread the squash cubes out all over the sheet. Make sure they’re not all piled on top of one another, otherwise they’ll steam and won’t roast.
Here’s the recipe:
1 package butternut squash, chopped
1 tablespoon olive oil
1/4 cup brown sugar
salt, to taste
pepper, to taste
Preheat oven to 450°.
Cover cookie sheet in aluminum foil. Spread squash out on cookie sheet.
Drizzle squash with olive oil. Mix squash to coat all pieces with oil. Season with salt and pepper, to taste.
Sprinkle almost 1/4 cup brown sugar on squash, coating evenly.
Bake squash for 25 to 30 minutes, or until golden brown and fork-tender.
Sprinkle remaining brown sugar over squash. Enjoy!
Get ready for Superbowl Sunday with Blended Kitchen’s superdelish Superbowl appetizers. We’re scoring touchdowns with football favorites (and extra points for our cute cake pops!)
Nom. nom. nom.