What Do you Perceive to be the Greatest Threat to Families today?

I believe the greatest threat to our Families is how busy we keep our Homes ….

It is so difficult to find the balance between having our kids involved in activities and having time to sit down each night for quality time with the family!

I have learned this the hard way.  I admit that I raised my younger two children very different than I raised my older two children.

Why… because, as  Mom, I  matured and  learned that it’s not about being the best cheerleader and tumbler and dancer.  I learned that it’s not about being the hockey, football and baseball superstar…. those things have very little to do with our childrens success in life.  What is important is the values that they learn by spending time with the family. My job is to devote enough time with them to  help them become the best person that they can possibly  be.

Football Season is upon us and I would be lying if I told you this is the calmest and most relaxing time of year in our home.  With 4 football schedules to juggle every week, you can imagine the craziness…

I try very hard to have time Around the Family Table every night during this busy season….

This is the time of year that I dust off my Crock Pot and it comes to the rescue!

One of our families favorite Crock Pot Meals is a good old fashioned Roast Beef…. It is a true comfort food and perfect for Football Season.

Now remember, we are a family of 6 and I always make extra because I love to reinvent leftovers into a new meal for the following night. (more recipes to follow)






Family Foodie Roast Beef

3 lbs of Eye Round Beef

1 Large Onion Sliced

1 Tsp Bacon Fat*

3 C Beef Broth

1 lb Carrots preferably whole carrots peeled**

1 Bay Leaf

2 tbs butter

2 Tbs flour

In large frying pan, over medium heat, melt the bacon fat add the Beef to the pan.Brown on all sides. Add onions and if the onions burn slightly, this is good and will add lots of flavor. The best time to season meat with sea salt and pepper is when it is right after it comes off the heat.

Layer the carrots, Roast Beef and Onions in the Crock Pot.  Add the Beef Broth and Bay leaf and just forget about it… let it cook on low for approximately 8 hours.

When the beef is falling-apart tender, remove it from the Crock-Pot and let sit for 15 minutes.  Remove the onions and carrots and drain the broth into a medium saucepan. Discard the bay leaf.

Knead the flour and butter together and add to the broth.  Bring to a boil while stirring quickly and then simmer for 10 minutes.  You will have the best gravy ever!

Slice the Roast Beef thin and serve over Smashed Potatoes with carrots and delicious gravy!

Ratings from my boys:

Ronnie 8.5 Reis 9 Riley 8

*Bacon fat.. a little bit goes such a long way and guess what?  It doesn’t cost anything if you just get in the habit of saving the drippings when you make bacon.  It will keep in the Fridge for 6 mos. Best part is you are actually saving on the fat content because you would use much more olive or canola oil to get the same results…So….KEEP YOUR BACON DRIPPINGS!

**Carrots, what can I say…. if you can and have time, buy the whole carrots and peel them… they taste sooo much better.  But if you are in a rush, the baby carrots will also do nicely.

If you use the whole carrots, always save the top…. you can plant them and have carrots year round….yes you can!  I DO NOT HAVE A GREEN THUMB … and I do! (more to come on that!)




  1. Deb (burdladi) says

    Isabel, I adore yer recipes!

    Yes, I agree that family time around the table is important…studies have shown that kids who have a family meal at night do SO much better.

    My childrens’ father, my ex, refused to eat anything I cooked (passive aggressive to the max). He wouldn’t come home, he was too busy. I ALWAYS cooked an evening meal and shared with the kids. It is so important to be a family and meal times are part of every single culture going back millennia.

    RE: carrots. I scrub them, not peel. That way, if the cooking time needs to be longer, they don’t fall apart. I also read somewhere that immediately under the skin is where the vitamins are generally located in root vegetables. In carrots, tho, carotene is thru-out the vegetable, but the Bs and Vitamin C are right under the skin. Besides, I love the rustic look of unpeeled carrots and taters.

  2. Deb (burdladi) says

    Isabel, I LOVE to cook and entertain, but now I am alone, in a very small place and my, errumm, facilities aren’t adequate for entertaining. I can’t eat as much as I can cook, so sometimes I go on a rampage, and cook, and eat left overs (that which I don’t parcel up and freeze) for days. Altho my offspring live reasonably close, their schedules are seldom in sync with my life. BUSY women…

    If you don’t mind, I am always happy to contribute recipes, and you are certainly welcome to post ’em as yer own…I’m actually a little shy and a LOT lazy…I’ve owned a website before, and it and the business it spawned just wore me plumb out. Wasn’t a food one, it was a radio one.

    Is there a private way to give you a recipe, that you can look over and decide whether it meets yer idea of a decent recipe? It’s YOUR blog/site. SO often, I see one of yer recipes, like the pot roast, and I’d like to share mine. But posting it publicly comes off as “oneupmanship.” That ain’t me. Nor you.

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