Bookish Recipes: Roast Beef

The Rubaiyat bookshop in downtown Caldwell has more than just books. We also have a house gnome. Ken the house gnome provides food and muscle for the book ladies and, in order to make sure that he is included in the shop’s online presence, we are beginning a new segment here on the blog. Every so often, Ken will stop by to share some of his most tried and true recipes, in the hopes that our fans and customers can get an authentic taste of the bookshop right from their own homes.

For our first in the series, Ken is sharing a roast recipe that is the perfect thing to cook while you curl up with a new book from the Rubaiyat. As it cooks in the slow cooker for a whole day, your home will be filled with the gorgeous scent of this comfy, easy dinner.

This particular roast pairs particularly well with the novels of Patrick McManus



One roast. Ken says that, following this recipe, he has never met a roast he didn’t like. Even inexpensive, “poorer quality” roasts will become delicious when cooked in this recipe.

Better Than Beef Bullion (or your preferred beef bullion or stock)

One Onion, cut into fourths

8 Whole Carrots

One Tablespoon of Diced Garlic



Dissolve the beef bullion in enough hot water to cover the roast in your slow cooker

Toss in the roast, and pour the bullion/water over it until it’s covered.

Toss in the veggies and garlic

Now this is the most important part. Make sure you do all of this the evening before you plan on eating the roast. Turn the cooker on low and leave it alone. Do not give in to the temptation of the smell during the following day until dinner time.

If you need a knife to serve the roast, you haven’t cooked it long enough. If you need a slotted spoon to serve the roast, you’ve cooked it perfectly.

This recipe makes incredibly versatile leftovers. Recipes for Gourmet Roast Beef sandwiches and Beef Soup will be coming next.

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