The king of all Sunday night family dinners, the slow cooker roast beef is something that needs to be in your repertoire. It’s easy, you can crock pot it, and of course… MASHED POTATOES AND GRAVY.
In fact, growing up my mom made my 3 brothers and I learn the ins and outs of a perfect Sunday dinner, and we took turns with the different courses. Every 4th week, it was my turn to make the roast. So… I’ve made it a time or two.
The past few years, we’ve made mostly real food versions, using onions, garlic, homemade Worcestershire sauce – but we’d usually add things like beef bouillon and Lawry’s salt (both of which contain undesirable ingredients).
But the time had come. We needed a quicker version, one that we could keep in our pantry, and one that didn’t need extras with gross ingredients. And bonus points for only using spices we generally keep in our pantry.
In other words, instant roast. Well, instant roast anytime you have a grass-fed roast in the freezer. We get ours from a meat share that we have delivered monthly. It’s like meat Christmas when that sucker comes.
And of course, mashed taters are must-haves with your roast. That’s another all-natural food – especially when you add in raw milk, pastured butter, and maybe even some cream cheese or sour cream. Find our go-to recipe here.
One last note:
Don’t be afraid of gravy! It’s a typically condemned food because of its fat content, but science is starting to come around on fat. And since the gravy is cooked off from your healthy meat, it’s jam-packed with nutrients. To thicken it, we used sprouted spelt flour, or just a tiny bit of regular flour and put up with it being a little thin.
My whole life I’ve added beef bouillon to my gravy, but this recipe didn’t need it – thank goodness.
Do you need a simple slow cooker roast beef recipe you can keep in your pantry that tastes amazing? Yes, please!