Tonight At The Table

Welcome to Tonight at the Table — your weekly source for fresh, simple, and inspiring meal ideas made with ingredients you can pick up in one easy stop.

Each week, we feature a new lineup of delicious, approachable recipes designed to take the stress out of dinnertime. Browse the options below, grab the matching recipe card in‑store, and find every ingredient laid out together—ready for you to cook a fresh, satisfying meal tonight. Dinner decisions just got a whole lot easier.

Boneless Beef Roast with Potatoes
Serves: 4–6 people (depending on roast size and slice thickness)
Total Time: 1 hour 45 minutes – 2 hours 30 minutes

Ingredients
2–4 lb boneless beef outside round roast
1–2 tbsp oil (olive or vegetable)
1–2 tsp salt
1 tsp black pepper
2–3 cloves garlic (minced) or 1 tsp garlic powder
Beef Broth
Butter
Optional: rosemary, thyme, onion powder, paprika

Step-by-Step Oven Method
1. Bring to room temperature. Take the roast out 30–45 minutes before cooking.
2. Preheat to 450°F (230°C).
3. Season — Pat roast dry and rub with:
— oil
— salt
— pepper
— garlic and herbs
4. Roast – Place the roast fat side up on a rack in a roasting pan. Cook at 450°F for 15 minutes to develop a crust.
5. Reduce oven to 325°F (165°C) and continue roasting. Approximate time: 20–25 minutes per pound
6. Internal temperature guide, Use a meat thermometer.

• Medium-Rare (best for this cut) 130-135°F(54-57°C)
• Medium 140-145°F (60-63°C)
• Well done 160–165°F (71–74°C)
  

7. Rest — Remove roast, tent loosely with foil, and rest 15–20 minutes.
8. Slice VERY thin and against the grain. This makes the lean round roast much more tender.

Optional: Simple Pan Gravy

— Put roasting pan on stovetop.
—  Add 1 cup beef broth.
— Stir 1 tbsp flour + 1 tbsp butter (or cornstarch slurry) to thicken.

Pro Tips
If the roast is very lean, adding 1 cup beef broth to the pan helps keep moisture.
This cut is excellent for leftover roast beef sandwiches when sliced thin.

Simple Oven-Roasted Creamer Potatoes

Ingredients
1 bag Little Potato Company creamer potatoes
1½–2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
Optional: rosemary, thyme, or paprika

Instructions
1. Preheat oven to 400°F (205°C).
2. Prep & wash potatoes — Cut larger ones in half (leave small ones whole).
3. Toss potatoes with oil, salt, pepper, and garlic.
4. Spread on a sheet pan cut side down.
5. Roast 30–35 minutes, stirring once halfway.

When golden and crispy, sprinkle with a little extra salt or chopped parsley.
Timing tip for your dinner:
Put the potatoes in the oven about 35 minutes before the roast finishes so everything is ready at the same time.

Creamy Bacon Scrambled Eggs
Serves: 2
Total Time: 15 minutes

Ingredients
4 eggs
3–4 strips bacon
1 tbsp butter
Salt (small pinch)
Black pepper (to taste)

Instructions

1. Put bacon in a cold skillet. Turn heat to medium.
Cook until crispy (6–8 minutes). Remove bacon and chop into small pieces.
2. Beat the eggs — Crack eggs into a bowl.
Add a small pinch of salt and whisk well.
3. Cook the eggs Lower heat to medium-low. Add 1 tbsp butter to the pan. Pour in eggs.
4. Stir slowly — Stir gently with a spatula so the eggs stay soft and creamy.
5. Add bacon — When eggs are almost done, stir in the chopped bacon.
6. Finish
Remove from heat while still slightly soft (they keep cooking).

Optional Add Ins:
shredded cheese
green onions
a splash of cream for extra creamy eggs
Serve with toast, hashbrowns, and fruit!

Find two new Tonight at the Table recipes March 25th!