A Feast Fit for a King

My husband and I had a very busy weekend, so we decided to let the crock pot do the work for us on Sunday night.  We were excited about the season 2 premier of Game of Thrones on HBO, so I decided to make Crock Pot Lipton Roast Beef.  

This delicious meal was first served to us by my husband’s aunt this past Christmas.  I added carrots, potatoes and cocktail onions to the dish, then I made fried Gala apples, and supplemented the meal with a few special additions from our local orchard’s market: sour dough bread and humble pies. 

We also treated ourselves to some hard-to-find refreshments that we were fortunate enough to have other people pick up for us.  For my husband, that was Michelob Golden Light (which for St. Louisans can only be found in Troy and Red Bud, IL), and Woodchuck Pear Cider for me.

So without further ado, here are the recipes:

CROCK POT LIPTON ROAST BEEF

*1 ½ - 2 lb. beef roast

*1 pkt. Lipton Onion Soup Mix

*5 large potatoes, peeled and cubed

*Approx. 6-8 oz. baby carrots

*Approx. 2-3 oz. pearl onions (optional)

*Vegetable oil

*Salt and pepper

Brush the interior of the crock pot with vegetable oil and a silicon basting brush.

 Spread the potatoes, carrots, and onions evenly across the bottom of the crock pot.  Salt and pepper the vegetables.

Evenly coat the roast with vegetable oil as well, then place on top of the vegetables.  Salt and pepper the roast as well.

Evenly sprinkle the packet of Lipton Onion Soup Mix over the ingredients.  Place the lid on the crock pot and set to low for 8 hours.

DO NOT ADD LIQUID.

FRIED APPLES

*4 Gala apples, or other apples of your choice

*2 tbsp. butter or margarine

*¼ cup light brown sugar


*Cinnamon to taste

Peel the apples (optional), and cut into thin wedges.

Drop butter into a large skillet and set burner to med-high.

Add apples and brown sugar.

Cook until apples have begun to turn translucent, stirring occasionally.  This will make the apples the equivalent of “al-dente”.

If you like softer apples, turn the heat down to simmer and the skillet with a lid.  Cook for approx. 10 more mins., stirring occasionally.

You should wind up with something that looks like this:

If this meal isn’t regal enough for you, consider picking up a copy of A Feast of Ice and Fire by Chelsea Monroe-Cassel and Sariann Lehrer on May 29th.

With a meal like this, there’s nothing more to do than eat, drink, and be merry!