Track season started this week, which means after-school practices and two meets for two kids.
The spring musical is wrapping up for one kid.
The other kid is starting Spanish Club meetings.
There’s also service club meetings and service hours to perform.
Not for the first time, as I was meal planning this morning, did I think, “Thank goodness for the slow cooker.”
Dinner can cook all day and be ready whenever we trudge through the door. My model will also keep our food warm after the cooking time has expired.
This savory beef dish is the perfect way to end a hectic day.
New York Strip roast is on sale at Brookshire’s this week and would be the perfect cut for this dish. It will literally melt in your mouth.
Slow Cooker Beef Tips with Gravy
3 lbs New York Strip roast, cubed
3 Tbs vegetable oil, divided
1 tsp seasoning salt
freshly ground black pepper, to taste
2 cups beef broth
1 Tbs Worcestershire sauce
1 tsp Italian seasoning
1 tsp dry thyme
1 cup onions, diced
1 Tbs garlic, minced
1 bay leaf
3 Tbs water
2 Tbs cornstarch
Heat 2 tablespoons of the oil in a cast-iron skillet over medium-high heat. When the oil is shimmering, add half the beef cubes, seasoning salt and black pepper. Sear quickly; remove to the slow cooker with a slotted spoon. Repeat with the other half of the beef cubes. Place all beef and pan drippings in slow cooker.
Add the beef broth, Worcestershire sauce, Italian seasoning, thyme, garlic and onions. Add a bay leaf on top.
Cover and cook on low for 8 hours.
Combine water and cornstarch in a small bowl; whisk to combine. Pour into slow cooker and stir. Turn heat to high, and cook for 10 more minutes or until sauce has thickened.
Serve over rice, noodles, mashed potatoes or polenta.
Nutritional Information: Calories Per Serving: 520, Calories from Fat: 195, Fat: 22 g (7 g Saturated Fat), Cholesterol: 203 mg, Sodium: 821 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 2 g, Protein: 71 g.
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