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Company is Coming Dinner

May 3, 2014

Crap. You have people coming for dinner, the house is a mess and you haven’t even showered after your long run…what do you do?! If you’re me earlier today, you whip out the crock-pot.

Go to the store and buy a 3-4lb cut of beef (boneless shoulder, top or bottom round – anything on the cheaper(!) side). While you’re there, get some mini multi-coloured yellow flesh potatoes, a whole pile of brussel sprouts, strawberries, a couple of ripe bananas and either frozen yogurt or ice cream.

Pot Roast

Ingredients (serves 6ish)

  • Beef (obviously)
  • Garlic cloves
  • Thyme (fresh or dried – I use dry because it’s easier)
  • Rosemary (see above)
  • Salt and pepper
  • Bay Leaf
  • Beef broth (no or low sodium)
  • 1 cup diced tomatoes (canned)
  • 2 medium carrots, chopped
  • 1 medium onion, diced
  • 4 stalks of celery, chopped

Cut up the carrots, celery and onion and toss them in the crockpot along with the canned tomatoes and bay leaf and turn it to low. Rub the roast with the herbs and make small cuts to insert individual cloves of garlic.  Alternatively you can also rub the roast with garlic powder. Heat up some EVOO in a large pan and brown the roast on all sides then move it to the crockpot and place on top of the veggies. Pour a glug of beef broth into the pan and deglaze, add that to the crockpot along with an extra glug of broth.  Cover and ignore. It will take anywhere from 4-5 hours to get to about 160 degrees (medium) on low.



Brussel Sprouts
Cut the bottoms off and cut them all in half or quarters depending on size.  Toss them in EVOO, some salt, pepper, garlic powder and a bit of cayenne. Put them in a 400 degree oven for 30-40 minutes, turning once while they cook.


Cut the mini-potatoes into quarters and boil until fork tender. Use this method for getting them crispy. When nicely browned on all sides (and if you have time) put them in the oven for 10-15 minutes for extra yumminess.


Warm Strawberries and Bananas

  • 1 cup sliced strawberries
  • 2 ripe bananas or plantains, sliced
  • 1/4 cup water

Throw everything into a pot and cook over medium heat until mostly sauce with chunks of fruit. You can serve this warm or cold. I recommend warming it slightly just before pouring it over the ice cream/frozen yogurt.  You could also use this as a sauce on a plain cheesecake if you prefer.



Easy peasy! Clean the house while the roast is cooking and shower after you’ve thrown the veggies in the oven. The sauce takes less than 15 minutes to make so squeeze that in whenever you can.  BOOM. Dinner is served and you didn’t have to slave over an oven for hours. Enjoy your night!

From → Recipes

  1. Wow, you’re amaaaazing!!! You got this dinner thaaang down!!!

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