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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.

It all starts with garlic. A lot of garlic.

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!

Rub a mixture of paprika, chili powder, seasoning salt, garlic powder, mustard powder and garlic salt into the roast.

After massaging the spice rub into the roast, brown it on all sides using one tablespoon of olive oil.

Transfer the roast into the crock pot, cooking it on high for 8 hours with a 1/2 cup of beef broth. If your roast is big and thick, you can cut it in half so that it will cook faster.

After 8 hours, the roast will come out melt-in-your mouth perfect. If you don’t want the beef to shred as much, don’t cook it as long. (Duh?)

For us grown-ups, we serve the beef without a bun. This makes it easier to find all of the roasted garlic cloves – those are Lindsey’s favorite parts!

For the kids, we serve the roast beef on buns, with a little drizzle of the roasting juices.

If we weren’t dieting changing our lifestyle, we’d top this sammy with a slice of pepper jack cheese. Mmm…

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.

Serve hot.

Get in my belly!

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.

Five ingredients: salt, olive oil, butternut squash, brown sugar and pepper. It’s so easy!

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.

Drizzle the squash with one tablespoon of olive oil. Make sure to mix the squash all around so the oil coats each cube. Then sprinkle with salt and pepper, to taste.

Measure 1/4 cup of brown sugar to mix in with the squash.

Sprinkle the squash evenly with almost all of the brown sugar. Leave a small amount of sugar to dust the squash with when it comes out of the oven.

Roast the squash in a 450° oven for 25 to 30 minutes, or until golden brown and tender.

Once the squash is out of the oven, dust it with the remaining brown sugar. Then get ready for that sweet, cararmel-y goodness!

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.