Beef and Broccoli

I didn't get any photos of this one, but it's just as well. The whole thing was a major disappointment. I had the beef sliced and sauce pre-made and thrown into the freezer, so when the time came, all I had to do was throw it in the crock pot. At this point, I was thinking I was on to something really good!

As the beef cooked, it smelled incredible. I was getting really excited for dinner! However, once I added the broccoli and let it finish cooking, it didn't taste nearly as good as it had smelled earlier. 

Unfortunately, I had pre-assembled this one twice, so we'll have to have it again. Next time I'm going to steam the broccoli separately and then just pour the beef and sauce over it instead of cooking it together. I don't know if that will help or not, but I will let you know!

Crock Pot Beef and Broccoli

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine.
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Parmesan Honey Pork Roast

Tonight was the real kick-off to my monthly menu planning. I did all the assembly work on Saturday, but today was the first time I actually cooked something from it. And let me tell you, it turned out great! I made Parmesan Honey Pork Roast, a recipe I originally found on Pinterest (view here). On Saturday, I bought an almost 5 pound pork roast (it was the smallest I could find!) and cut it in half. I then placed then in a large storage bag, then mixed the sauce in a quart sized bag and tossed it all in the fridge. This morning, I threw it in the crockpot.

Six and a half hours later, the roast was FALLING APART. I couldn't even get it out of my crock pot in one piece! I actually probably could have taken it out a half hour earlier or maybe even a little before that because there were a few spots that were a little dry. But other than that, I can't believe how it easy it was to make something so good!

I had planned on serving it with a side of Roasted Broccoli, but after the Beef and Broccoli was assembled, I realized I hadn't bought enough. So instead, I made some rainbow rotini and tossed it with extra-virgin olive oil and Parmesan cheese. Mmmm. The recipe includes directions for a gravy as well should you decide to serve it with potatoes.

Studdly Hubby was very happy with the roast, but he doesn't love pasta as much as I do, so he says he could have done without that. 

Slow Cooker Parmesan Honey Pork Roast Recipe

Ingredients:
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

1. Spray slow cooker with non-stick cooking spray. 
2. Place roast in slow cooker.
3. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. 
4. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
5. Remove meat to a serving platter; keep warm. 

Gravy
1. Skim fat from cooking juices; transfer to a small saucepan. 
2. Bring liquid to a boil. 
3. Combine cornstarch and water until smooth. 
3. Gradually stir into pan. 
4. Bring to a boil; cook and stir for 2 minutes or until thickened. 

*I estimate this to be about 9 WW Points with 8 servings.*

Because I plan on using the leftovers for this roast for Pulled Pork Sandwiches, I shredded the leftovers and placed them in a container and drowned it in barbecue sauce. I'm looking forward to eating it again!

-Rachel