Beef Roast with Garden Carrots

by Erin, The $5 Dinner Mom on October 7, 2009

carrots-from-the-garden-2

I’ve waited as long as I can.

I just had to go and pull the carrots!!!

carrots-from-the-garden

Here’s what I pulled from 3 squares in the garden.  There were some itty-bittys (that I ended up munching on), and some larger ones that I threw into the slow cooker with tonight’s dinner.  (Final garden update coming this weekend)

Sweet, crisp and simply delicious!

beef-roast-with-carrots

Tonight’s dinner is a simple beef roast with carrots from the garden, celery and some spices.  I plan to strain and save the juices for beef stock.

I bought a 2.4 lb. top round roast when it was on sale for $1.99/lb (reg. $3.99/lb) a few weeks ago.  I let it thaw in the fridge and then added it to the slow cooker after breakfast.  Easy as that! 

And since we can’t/won’t eat 2.4 lbs of beef in one meal, I plan to use half for this meal and the other half soon!

Ingredients
1 2.4 lb. beef roast ($4.77/2=$2.38)
Carrots from the garden (free) Substitute 2-3 carrots sticks
2 celery stalks ($.20)
Garlic salt
Pepper
Handful green beans (free from the garden)
2 potatoes (for the Hubs and I) ($.30)
1 large sweet potato (for the boys…oldest is allergic to potatoes!) ($.45)
Butter/margarine for potatoes ($.20)
Salt and pepper

Directions
1. Place 1/2 cup of water in the base of the slow cooker. (I like to do this to dilute out the juices for saving them as beef stock.) Place beef roast into the slow cooker. Add carrots and chopped celery around the beef. Season with garlic salt and pepper. Set slow cooker on low and cook for 8 hours.
2. Wash and snap off ends of green beans. Steam in stovetop steamer or saucepan with 1/2 cup of water for 4-5 minutes.
3. Bake (or microwave) potatoes and sweet potatoes. Vent with fork or cut slits with knife. Bake for 45-60 minutes, until soft. Cooking time will depend on thickness of potatoes. To microwave, vent in same way and cook for 5-7 minutes, or until soft all the way through.
4. Serve sliced Beef Roast with Garden Carrots, Green Beans and Baked Potatoes.

Cost $3.54

Print This Post

{ 11 comments… read them below or add one }

Shanna October 7, 2009 at 7:05 pm

I just love your blog. I plan to use your menus to prepare a week’s worth of meals and post about it on my own blog very soon. Thanks so much!

Reply

clara October 7, 2009 at 7:58 pm

Erin,

You maybe souped/stewed out, but a great way to use the leftovers is to make beef stew the following day. I just throw the leftover beef, carrots, celery and in my case potatoes into the crockpot with adequate broth along with a can of crushed or diced tomatoes and let simmer all day. Towards the end of cook time add a few handfuls of frozen peas or corn and heat through. Creating a second satisfying meal from the remaining roast beef, family loves its.

Reply

Erin, The $5 Dinner Mom October 8, 2009 at 7:45 am

@clara,

I thought about doing that…and still might! We’ll see!

Reply

Lindsey October 8, 2009 at 9:16 am

I just have to say that your site Rocks! I absolutely love the fact you came up with meals that add up to be $5 most, amazing! This is so beneficial since I am now a SAHM/WAHM trying to really stay on a budget since we are a family of 5.

I am currently using your recipe index to plan for next week, love the meal options! Thanks for sharing all of tips and tricks with us!

Reply

Sarah October 8, 2009 at 10:52 am

Just clarifing, all you need to do is add the extra 1/2 cup of water and you can just save the juices and strain for beef broth? You don’t need to do anything else? I’m starting to try to make stuff like that myself. Thanks

Reply

Erin, The $5 Dinner Mom October 8, 2009 at 10:58 am

@Sarah,

Yes, the beef will add quite a bit to the water. I just strain the juices and maybe add 1-2 cups of water after its all cooked and then put it into the fridge. Let it cool, the skim off the fat layer (this is not necessary, but how I prefer to do it), then place the stock into a freezer baggies and freeze. Thaw when you need it for soup!

Erin

Reply

amy October 8, 2009 at 1:42 pm

Alergic to Potatoes – I never knew that was a possibility. We are having potato chees pierogies tonight, but infant son loves the filling.

Reply

Amy October 8, 2009 at 8:48 pm

those carrots are too cute :)

Reply

JDaniel4's Mom October 11, 2009 at 2:33 pm

I have an award for you over at The JDaniel4’s Mom. Here’s a direct link: http://www.jdaniel4smom.com/2009/10/i-was-just-awarded-best-blog-award-from.html Hope you’ll stop by and pick it up.

Reply

BettyAnn October 11, 2009 at 2:41 pm

just thought i’d add a note – did you know that carrot tops are completely edible? they are really good in a salad or even plain – with some ranch dressing on them. :)

I do enjoy your blog. We’re a family of 5 of as well, but all my kids are heavy eaters. (they’re also a little older than your kids, *grin*).

Keep on doing what you’re doing – you give me ideas. And it’s very interesting reading along your experiences with SFG – I too started a SFG this year – and for us, it’s been a break even thing – the expenses ended up being the same as the savings from teh grocery store – so next year, here’s hoping we all have even more abundance! :)

Reply

Cheapskate Sandy October 19, 2009 at 9:42 am

I would just toss the stew between pie crusts and call it pot pie!

Reply

Leave a Comment

Previous post:

Next post: