When Lunch Turn to Supper : Slow Cooker Roast Beef, Mashed Potatoes, Carrots, Beet & Goat Cheese Salad & Dessert

Today I just did not have my regular ambition and motivation to crank out the weekends pre-made meal plan.  Which you now what?  Sometimes just happens.  

I have been run off my feet at the Shop this past couple of weeks.  Plus trying to keep our home organized, laundry kept up, the Husband fed, myself fed, plus so much more... so yes!  I'm kind of tired, actually exhausted, worn out and basically running on empty would be a better description!

My Sister-In-Laws Slow Cooker Roast Beef

Every Saturday morning I make a Roast Beef for the weeks lunches.  It's pretty basic, I Salt & Pepper it, and pop our ovens built in meat thermometer in it, set my oven to 350' and my thermometer to 140' and set it and forget it.  But this morning, my oven decided it also was tired and stopped working!  So plan B it was!
A major appliance is nothing new for me during Harvest.  In the past I have dealt with no oven one year, no working kitchen sink anther year, and an entire home Reno a different year.  As always I roll with the punched, figure it out and keep thing moving.  Fingers crossed it's a quick fix on my oven this year!
Thank Goodness, a couple weeks ago my Sister-in-Law sent me a quick and easy Slow Cooker recipe she uses for her Roast Beef, so I went back in our texts and got it all ready.  Luckily I had everything on hand, as it's simple and only needs pantry basics.
As this is a hand-me-down recipe, there aren't really measurements per se, so eyeballing is best depending on the size of your Roast.


1 Roast

1 Pkg Onion Soup Mix

2-3 cups Broth


Throw everything in your Slow cooker on low for the 6-8 hours, and Enjoy!

Once my Roast was finished, and I sliced it, it did look a little dry to me, so next time I'd maybe reduce the time?  But luckily, I put all the liquid in a saucepan, added some flour and Pepper to taste, and whisked everything into a delicious Gravy.  (Thanks Jacquie T. for gravy Inspo!)

I also served this with (S)Mashed Potatoes (mashed potatoes with the skin on), and Carrots.  I just peel and chop my carrots, boil them for 20 minutes, then melt some butter and brown sugar on them.

Beet Salad

Prep Time : 5 minutes + Beet Prep     Serves: 6
Every other year, my family on my Mom's side gets together.  But because our family is so big, we rent out the local Bowling Alley at the Complex, including the Kitchen and have Christmas Day there.  We have at least 65-70 people most years, so we definitely need the space!  
This Beet Salad recipe was my contribution to our Christmas Dinner Potluck this past year, and it was a hit.  I had a couple cousins ask for the recipe, so hope you enjoy it as much as we all did!
As for the Beets themselves, you can use pre-cooked store bought beets (sometimes I can find them at Costco) or you can roast and cool them yourself.  You just don't want to use pickled beets, they are NOT the same!

How to Boil Beets

There are many ways to cook beets.  You can roast them in the oven or steam them.  Or, you can simply boil them.   The best and the least messy way to cook beets is to boil them.  It’s my favorite method and the easiest way I know.   Below I provide detailed instructions on how to boil beets.

  1. Place beets in a large saucepan with water.
  2. Bring to boil. Once the water starts boiling, boil the beets for 20 minutes.
  3. Turn off the heat and allow the beets rest in the saucepan with hot water, with the lid on, for another 20 minutes.
  4. Carefully pour the hot water out.
  5. After the beets have cooled off, you can use a butter knife to easily peel the skin off them.



3 Tablespoon Extra Virgin Olive Oil

2 Tablespoons Lemon Juice

Salt & Pepper to Taste


6 cups Baby Spinach

2 cups Beets, cooked, diced

1/3 cup Pine Nuts, toasted

1/3 cup Goat Cheese, crumbled


  1. Add dressing ingredients to a medium size bowl.  Whisk to combine.
  2. Add baby spinach and diced cooked beets to a large bowl.
  3. Add the salad dressing and toss to combine.
  4. Top with toasted pine nuts and crumbled goat cheese.   Season with extra black pepper if desired.
  5. Serve.


For Desert, I made our FAVOURITE Chocolate Zucchini Loaf.  This recipe is so gooey and chocolatey it's SO delicious.  
Even my non-dessert loving, no sweet eating pass it or leave it husband LOVES this recipe. 

Find it HERE.

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