Weekend is my usual days to cook using the Crockpot. I prepare the meat after eating breakfast or brunch which is usually about 9 or 10am. Once the Crockpot is cooking I could relax or spend quality time with the family. I know that we’ll have dinner by 5pm. This past weekend I decided to cook beef roast with potatoes.
INGREDIENTS :
3 to 4 pounds of beef roast
1 tsp of olive oil
sprinkle of dried oregano
sprinkle of dried basil
sprinkle of dried parsley
sprinkle of dried thyme
sprinkle of dried rosemary
sprinkle of garlic powder
sprinkle of salt and pepper
1/2 cup of water
3-4 potatoes, peeled …read more

I made Robin Miller’s Beef Roast with Root Vegetables for dinner the other night and it turned out really well. I had never used parsnips or celeriac before and was pleasantly surprised at how good they were!
I knew we’d have leftovers with the roast so I also planned for her leftover use-up to make beef empanadas the next night. I’ve always liked Robin’s “shtick” – making one main meal one night and then planning ahead and using the leftovers throughout the rest of the week for quicker meals.
Sadly, the leftovers recipe wasn’t nearly as good as the roast itself was: