Slow Cooker Roast Beef and Garlic Mashed Potatoes

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Kevin and I picked up some beef round tip roasts on sale so I decided I wanted to break out the slow cooker to cook one. I am always on the prowl for good slow cooker recipes. I have tried so many and a lot of them have been just plain awful. But I never give up hope so I keep searching with faith. This recipe rewarded that faith.

This recipe was adapted from a recipe I found on Haute Apple Pie. It looked wonderful and even though it called for beef brisket I chose it for my round tip roast. I mean beef is beef, to a certain extent right? And how can you go wrong with garlic mashed potatoes?!?! I used my Roasted Garlic Mashed Potato recipe for the potatoes in the meal, which complimented the beef beautifully.

I was so happy with how it turned out! This is a recipe that I will go to again and again. I mean I love cooking at night with the family. It is very relaxing for me to share my kitchen with the people I love. But it is nice to have a few recipes in the slow cooker arsenal.

All you might want to do is make a veggie for the side. Sauteing some asparagus or green beans would be super simple and very yummy with this meal. I was just all about the meat and potatoes this time.

This recipe calls for a red lager beer so I jumped at the chance to use one of my favorite beers.
After you brown your roast on all sides to seal in all of those yummy juices deglaze your pan with the beer. Make sure to use a wooden spoon to scrape the pan. You don’t want to miss any of those yummy brown bit!
Mix up your sauce
Put your roast in it’s comfy slow cooker bed and stuff his little celery friends in with him.
Pour the sauce over the beef. And after 8 hours on low…WALA yumminess at it’s best!!
Slow Cooker Roast Beef and Garlic Mashed Potatoes
2 tablespoons olive oill
1 3-4 lb. beef round tip roast (or brisket)
2 cloves garlic, chopped
1 12 oz bottle red lager 
4 stalks celery, cut into large pieces
2/3 cup brown sugar
1 can tomato paste
1/2 cup apple cider vinegar
1/4 cup brown mustard
1/3 cup Worcestershire sauce
1 teaspoon paprika
Kosher salt
Fresh ground black pepper
In a large skillet over medium-high heat add the olive oil. Salt and pepper the roast and then add to the skillet browning it on all sides. When you are browning the last side add the garlic to the pan. Transfer meat to your slow cooker. Nestle celery around beef.
Pour the beer in skillet, scraping up all of the brown bits. Simmer for one minute. Add to slow cooker. 
In a medium bowl, add remaining ingredients and whisk. Pour over beef. Cook on low for 8 hours. Remove from cooker and allow to sit about 10 minutes before cutting.

Roasted Garlic Mashed Potatoes

  • 3 pounds Idaho potatoes, peeled and cut into large dice
  • Kosher salt and fresh ground black pepper
  • 1 1/2 cups whole milk
  • 1 tablespoon olive oil
  • 1 head of garlic, roasted
  • 1/2 stick unsalted butter
  • 8 ounces mascarpone cheese
  • 2 to 3 tablespoons chopped fresh chives


Preheat oven to 400 degrees F. 

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.


Drizzle the garlic with olive oil and wrap in aluminum foil and place on a baking sheet in the oven. Roast the garlic for 30 to 35 minutes and remove from the oven. Allow to cool.

Remove garlic from the aluminum foil and squeeze each clove out of the skin and mash with a fork until a smooth paste forms.

While you are waiting for the garlic to cool place potatoes in a large saucepan, add enough cold water just to cover the potatoes. Bring to a boil over high heat and cook until tender, about 15 minutes, Drain well.
While the potatoes are cooking, combine the milk, garlic paste and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper and serve.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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