Winter Solutions #21..Classic Roast Beef

I had a pork shoulder in the freezer I needed to use so sub that for the roast beef.  turned it on when we got home from church and Dinner Done at 5:30pm…so good!!!

Classic Roast Beef

2½ lbs. boneless beef round tip roast
1½ Tbsp. Dried Tomato & Garlic Pesto Mix
1 Tbsp. Onion Onion™ Seasoning
½ Tbsp. Garlic Garlic™ Seasoning
14.5 oz. can beef broth
2-3 Tbsp. cornstarch
2-3 Tbsp. water

Combine first 5 ingredients in a greased slow cooker; stir well. Cover; cook on low 4½-6½ hours or until roast is tender. Remove roast, cover with foil and let rest for 10 minutes before slicing. In the meantime, turn slow cooker to high. Whisk 2-3 Tbsp. cornstarch and 2-3 Tbsp. water in a small bowl. Stir mixture into slow cooker until liquid reaches the desired consistency to pour over roast. Slice meat; serve sauce over roast. Serve with mashed potatoes and steamed vegetables. Makes 6 servings.
Make ahead & freeze
Combine first 5 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw and prepare as directed above.

 

Our next groceries..
2 lbs. boneless blade or arm pork roast
1 cup Corn, Black Bean Salsa
4 oz. can chopped green chiles
1 Tbsp. Onion Onion™ Seasoning
2 tsp. Garlic Garlic™ Seasoning
10-12 (8-inch) flour tortillas or hard taco shells
2 cups shredded lettuce
1 cup sour cream
1 cup shredded Cheddar cheese

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