Hi friends! I am so excited to write to you again this evening and tell you about yet another bangin' dinner that we had here at the 812 house! It was a hearty dinner with bursts of flavor that will rock your world. What I'm talking about is a roast beef simmered in a crock-pot all day, and some oven roasted fennel potato chunks. These two were the stars of the show but we also chowed down on some refreshing watermelon, crusty bread and a fresh green and crunchy salad. And to make things even better, we had two special guests dining with us this evening! They were Tim's mom and brother, Maureen and Ryan. They were visiting tonight from Cheyenne, so we were delighted to have them over for dinner.
When we sat down to this lavish dinner, I had no idea the stories that would be told (from Tim's mom) would be so funny and so fun to listen to. Maureen is quite the lady with some experiences to share.
Well without further adieu, here is the recipe that Kara used to make the roast beef!
Ingredients
1 stick butter
1/3 cup Dijon mustard
2 teaspoons ground mustard
1 tablespoon thyme
2 teaspoons salt
2 teaspoons ground pepper
1/4 cup oil
1 can beef stock
1 onion
Directions
In a small bowl, combine butter and Dijon mustard. In another small bowl, combine ground mustard, thyme, salt, ground pepper and oil. Then in a third small bowl, combine the first two bowls and mix. Then brown the roast beef in a pan, about 1-2 minutes per side. Then cover the entire roast with the mixture you made and place in the crock-pot with half a can of beef stock and 1 onion chopped. Set the crock-pot on low for 8 hours. Just set it and forget it! And if you don't want to use a crock-pot or don't have one, you can stick the roast in the oven at 250 degrees for 1 to 1 1/2 hours.
And this roast beef was so juicy and tender! As it was simmering all day, the juices bubbled up through the meat and made it fork tender, and the flavor of the Dijon mustard and spices that were painted on seeped into the meat for the perfect bite.
And now, here is the recipe for the roasted fennel potatoes! For all these ingredients, you can use as much as you would like depending on how many people you are feeding, or how much you like the ingredient.
Ingredients
red potatoes, quartered
fennel, chopped
salt
pepper
thyme
olive oil
Directions
Quarter the potatoes and place them on a baking sheet. Drizzle olive oil over the potatoes. Chop the fennel and sprinkle over potatoes along with salt, pepper and thyme. Gently mix together and place in the oven for 20-30 minutes at 375 degrees.
I really liked these potatoes because I thought the fennel added some great flavor and they were the perfect side dish to the roast beef. And they would be a great side dish to any dinner, especially something with meat as the main dish.
So as we sat down to this fantastic dinner that Kara made, Tim's mom Maureen enlightened us on some stories of her past in working as a nurse in hospitals and in prisons. Boy were there some interesting ones and some pretty funny ones. Everything from someone being brought back to life on accident, to the women in a prison common room asking her for a contraband highlighter. At one point I was laughing so hard that I actually started choking on roast beef and potatoes! Thankfully it was quickly dislodged and the laughing continued. As I was coughing up some food, Maureen said "my CPR certification just expired" so I was going to get no help from her! It was a pretty funny thing to say.
Tonight, the food tasted great and we had great company. I hope to do it again in the future and have even more laughs!
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