What an extremist I can be! Wasn't I JUST saying last week I am on a diet kick lately? Well I blew that this week with a sale on roast beef at the grocery store. Buy one get one free? On beef? Oh yes please! So it was a comfort food feasting couple of days and I'm afraid I let the clutch out on this one. Not the MOST fattening version of roast beef and mashed potatoes but certainly a "few more" calories than a salad... I do love the fact that by pureeing the veggies into the gravy not only do I get a thickened gravy but I also get some veggies on this dinner plate.
Roast Beef, Garlic & Bacon Mashed Potatoes and Veggie Pureed Gravy
- 4 lb roast beef
- box of low sodium beef broth
- can of condensed cream of mushroom soup
- 1 cup chopped onion
- 1 pound chopped carrots
- 1/2 cup chopped celery
- 5 pound bag of red potatoes
- 4 cloves of minced garlic
- 1 cup sour cream
- 4 TBSP butter
- 1/2 cup crumbled bacon
- salt & pepper to taste
Mix beef stock, condensed soup, carrots, onions and celery in the slow cooker. Place the roast beef int he mixture. Cover and cook on high for 4 hours (or on low double the time). While that is cooking, heat a large pot of salted water on the stove. Chop the potatoes and boil in the water until tender. Drain. Mash the potatoes with butter, sour cream, bacon and 3 of the minced garlic cloves.
Once the meat is tender, remove from the slow cooker. Add the last clove of minced garlic to the sauce and blend with a hand blender (or puree in a food procesor or blender but make sure it is cool before you do this).
This dish was so popular at my house it barely made two nights of dinner! Guess that's what happens when you have starving athletes to feed ;)