This Sunday was a pretty relaxed kind of day. A Sunday Pot Roast kind of day.. Our day started with lots of clouds and cool temperatures. Our weather people had predicted sun and 70's and I was a little depressed to discovered more clouds and cool temps for all of the morning and into the afternoon. Thankfully, it warmed up and the sun came out by about 2PM. Hurray! I needed some sunshine!
This week my menu plan will consist of:
Blueberry muffins using the recipe here
with blueberries instead of chocolate chips
Leftover sandwiches w/ Sunday Pot Roast
Skillet Lasagna (new to me)
Burgers with Baked Cheesy Fries
Crockpot Chicken Parmesan (new to me)
Breakfast for supper (ham & Perfect Pancakes)
We had this Sunday Pot Roast for supper today (Sunday).
It's nothing special but tastes delicious and made "my man" a very happy man indeed!
Here's how I made Sunday Pot Roast AT HOME MY WAY:
In an oven safe pot or pan (with foil or a lid to cover), place the roast, sliced, peeled potatoes, carrots, onion, salt & pepper in the pot/pan.
Mix 2 cups water with 1/2 teaspoon kitchen bouquet (found at the grocery store near the worcestershire sauce, etc.), or a can of cream of mushroom soup, or a packet of beef gravy mixed with water. Pour over the meat & potatoes.
Bake at 350 degrees for about 2 1/2 hours or until the meat is fork tender.
Careful when you remove the lid/foil. The steam will burn ya!