Thanksgiving is all about friends, family and food! I’ve partnered up with Walmart Canada to showcase a 6-person Thanksgiving dinner under $50! Yes, it is possible! Canadian beef, a slow cooker recipe, a side dish and even a dessert! #SaveMoneyEatBetter
Today’s post is very special to me!
When my husband and I moved into our house almost 8 years ago to the day, we had a bunch of hand-me-downs and childhood possessions to fill our home, and even then it was a bit sparse. Being that Thanksgiving was just around the corner, I wanted to host it in our brand new home!
But we didn’t have much! No fancy tableware, no serving dishes, etc. That’s where Walmart Canada came in!
While I was busy working on my meal plan and getting the ingredients, my sister and husband went to Walmart and found us some cups, turkey essentials (baster, serving plate, etc.) and even a tablecloth! It was enough to make our Thanksgiving dinner feel welcoming without breaking the budget.
So when Walmart approached me with their idea of providing a 6-person Thanksgiving dinner under $50, I knew I had to jump on it! It definitely brought back memories and shows that Walmart is a go-to for dinner essentials (they are the only grocery store out in my small town that carries the cannelloni I love so much from my childhood!)
Today’s 6-person Thanksgiving dinner under $50 features a main dish, a side dish and dessert! Everything you need for a delicious Thanksgiving meal for friends and family 🙂
The star of our show is the easy slow cooker pot roast using Canada AAA Angus sirloin tip roast ($21.74). Walmart’s Canadian AAA Angus Beef is not new to me (my husband always points out how all our cooking features Walmart’s beef these days!) Canadian beef is well known for quality. It makes me feel great to support Canadian farmers and locally sourced food is important to us! This cut of beef was really easy to work with and all prepared for you (wrapped with string!) After quickly seasoning and searing the meat, the slow cooker (also purchased from Walmart MANY years ago) was left to do all the work.
Depending on how you prefer the “doneness” of your meat, the slow cooker pot roast can be completed in as little as 2 1/2 hours. My husband and daughter prefer medium-rare, so I took my meat out to rest when the meat thermometer reached 140°F! Tender and moist, it was the favourite among the 3 recipes. My only advice is keeping an eye on the cook time (I have a built-in meat probe for my slow cooker so I don’t overcook the meat). Every roast will be different (thickness, weight, etc.) so prepare accordingly.
The next recipe for our 6-person Thanksgiving dinner under $50 is the skillet mac N cheese side dish. The potatoes and carrots cook with the pot roast and add so much to the dinner! But the mac N cheese with broccoli was my favourite! I’m the queen of mac cheese and being Canadian, it is not unusual at all to find copious amounts of mac N cheese in our pantries (though, me being me, I prefer the homemade route!)
This one was no exception. Being vegetarian, I was more than happy to eat a bowl (or three!) The broccoli addition provides a nice crunch and a hearty green to the dinner table. It all came together really easily too, especially since I went with Great Value Shredded Old Cheddar Cheese ($5.57) and their Shredded Garlic and Herb Cheese ($5.57). Makes the job go SO MUCH FASTER when you aren’t grating an entire bar of cheese! I’m always pawning that job off on someone else in the kitchen.
Flavour-wise Great Value cheeses are great! Love the sharpness of the cheeses and the convenience. I made sure not to let the leftovers go to waste and sprinkled cheese onto everything. My husband said the mac N cheese wasn’t too heavy and he could go back for seconds without feeling overly full. Just watch your broiler! The breadcrumbs can burn fast so just sit there and watch. It shouldn’t take more than a minute!
Lastly, our dessert: deep dish apple pie!
REALLY happy with this one! I am so bad with pie crusts. They taste good, but never turn out pretty. But the addition of turbinado sugar ($3.97) onto the Great Value Deep Dish Pie Crusts ($2.78) is nice and makes it look so pretty! My daughter said she wants this addition all the time! The dough was easy to work with and I never thought to put my pie crust into 8-inch cake pans, but it worked! And since I like to bake, but do not get to very often, I had the right pan sitting around.
All-in-all I would rate this a very successful dinner! I actually grabbed another roast because my husband and daughter loved it so much! And that mac N cheese… I cannot get enough! I may turn into a giant mac N cheese ball 😉 This Thanksgiving meal has something for everyone with very little work (preparing the veggies ahead of time will help save you prep work the day of cooking). I’m all for adjusting and changing recipes, but these ones will remain as is 🙂
A whole Thanksgiving meal under $50! All the recipes you need right here 🙂
45 minPrep Time
3 hr, 30 Cook Time
4 hr, 15 Total Time
- 1 Canada AAA Angus sirloin tip roast | mine was 1.2 kg
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) black pepper
- 1 tsp (5 ml) garlic powder
- 1 tbsp (15 ml) canola oil
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) sambal oelek ground fresh chili paste
- 1 tbsp (15 ml) Dijon mustard
- 4 small potatoes, diced small
- 4 cloves garlic, smashed
- 4 medium carrots, cut diagonally into thin slices
- 4 cups (1 L) beef broth
- 2 springs fresh rosemary
- 1 springs fresh thyme
- 2 tsp (5 ml) cornstarch
- 2 tsp (5 ml) cold water
- Salt and pepper
- 3 cups (750 ml) small pasta shells (uncooked)
- 1 1⁄2 cups (375 ml) broccoli, cut into bite-sized pieces
- 4 tbsp (60 ml) unsalted butter
- 1 cup (250 ml) panko breadcrumbs
- 3 tbsp (45 ml) all-purpose flour
- 2 cups (500 ml) whole milk
- 1 cup (250 ml) Great Value Shredded Old Cheddar Cheese
- 1 cup (250 ml) Great Value Shredded Garlic & Herb Cheese
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5ml) smoked paprika
- 1⁄2 tsp (2 ml) salt
- 1⁄2 tsp (2 ml) pepper
- 1 tbsp (15 ml) water
- 4 Gala apples , peeled, cored, quartered and cut into 1⁄4 inch (6 cm) slices
- 4 Granny Smith apples , peeled, cored, quartered and cut into 1⁄4 inch (6 cm) slices
- 1⁄2 cup (125 ml) brown sugar
- 1/3 cup (80 ml) white sugar
- 1 tsp (5 ml) ground cinnamon
- 1⁄4 tsp (1 ml) ground cloves
- 1⁄4 tsp (1 ml) ground nutmeg
- 1 tbsp (15 ml) butter
- 2 tbsp (30 ml) cornstarch
- 1 tbsp (15 ml) flour
- 1 package Great Value 9” (22 cm) Deep Dish Pie Crusts (2 crusts)
- 1 egg, beaten
- 1 tbsp (15 ml) natural turbinado sugar
- Remove roast from packaging and pat dry. In a small bowl, combine salt, black pepper and garlic powder. Sprinkle evenly over roast, being careful to season all sides. In a large skillet, heat canola oil to medium high. Sear roast for three-four minutes (or until browned) on each of four sides. Transfer to 6-quart (6 L) slow cooker.
- Place potatoes and carrots into a microwave-safe bowl with a bit of water. Cook for 5 minutes, or until beginning to tenderize. Drain water.
- In a large measuring cup, add Worcestershire sauce, sambal oelek ground fresh chili paste and Dijon mustard to beef broth. Mix well and set aside.
- Add potatoes, garlic and carrots to slow cooker, nestling them around the roast.
- Pour beef broth mixture carefully over the top. Tuck rosemary and thyme around the roast. Cover and cook on low for 2 1/2 hours for a medium-rare roast (internal temperature reads 145F.) Cook for at least 3 to 3 1/2 hours for a well done roast (160F.)
- To make gravy: Ladle two cups of hot cooking liquid into a small saucepan. Set over medium high heat. In a small bowl, combine cornstarch and water. Add to hot cooking liquid and stir until it comes to a boil. Remove from heat. Season with salt and pepper.
- To serve: Discard herbs. Transfer vegetables to a serving bowl. Remove roast to a cutting board and allow to rest for a minimum of 10-15 minutes. Slice thinly across the grain. Transfer to serving platter. Top with hot gravy.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Place broccoli in a microwave safe bowl, add 1 tbsp of water and cook for three-four minutes (or until desired consistency is reached: we like fork tender.) Remove. Drain water and set aside.
- Set oven to broil.
- In an 11-inch (28 cm) broiler-safe frying pan, heat butter over medium high heat. Remove one tablespoon of butter and add it to the panko breadcrumbs. Mix well and set aside.
- In the pan, sprinkle the flour over the butter, whisking continuously, cooking for two minutes. Slowly drizzle in the milk, whisking continuously to avoid lumps. Cook for three minutes or until sauce begins to thicken.
- Remove from heat. Add in the cheeses, a cup at a time, stirring constantly. Add mustard, smoked paprika, salt and pepper and mix well. Add cooked pasta and broccoli and stir to combine.
- Sprinkle panko breadcrumbs evenly over the top and place under the broiler for one to two minutes or until lightly browned (keep an eye on it: it can burn easily!) Remove from oven and serve immediately.
- In a large bowl, toss apples with sugars and spices.
- In a large skillet, heat butter over medium high heat. Add apple mixture and cook for six to eight minutes, until apples start to brown. Remove from heat and let cool for 30 minutes. Once cool, add in cornstarch and flour and mix well. Set aside.
- Preheat oven to 400 F (200 C)
- Thaw pie crusts according to package directions. Remove one crust from foil pan and place gently into an 8” x 8” nonstick cake pan. Carefully fill with apple mixture.
- Brush edges of crust with half of beaten egg. Remove second crust from foil pan.
- Gently place on top of apple mixture, tucking the pastry edges inside the pan.
- Brush top crust with remaining egg. With scissors or a sharp paring knife, cut eight small slits on the top. Dust generously with natural turbinado sugar.
- Place the cake pan on the baking sheet and place in oven. After 15 minutes, reduce heat to 350 F (175 C), cover pie loosely with foil and continue to bake for 25 minutes more.
- Remove from oven. Discard foil. Let stand for at least two hours before cutting into the pie.
Cook-time will vary depending on how well done you like your meat. For medium rare I cooked the roast for 2 1/2 hours. For medium, I would say roughly 3 or 3 1/2 hours. Well done will be anything after the 3 1/2 hour mark. Cut your veggies really small so they cook with the meat (microwaving them ahead of time is essential if you want them cooked through with a medium-rare roast!)
This post is sponsored by Walmart Canada as part of the Walmart Thanksgiving program. In exchange for this post, I have received perks in the form of products and/or compensation. All opinions on this blog are my own.