Monday, October 26, 2009

Menu Plan for 10-26

Here's what we're planning on eating this week:

Monday Roast beef with potatoes, carrots and parsnips, broccoli

Tuesday: chicken something...

Wednesday: Roast beef burritos, rice and corn (made from leftover roast beef) I'll try to find the link to the original recipe and post it.

Thursday: Pork chops

Friday: Soup, fresh bread

Saturday: Pizza, chips, root beer floats for our "un-Halloween" party.

Sunday: Tacos and all the fixins.

Today we have a crazy day. DH called from work and the hospital is doing a clinic for the H1N1 vaccines. I'm taking the under 5 set and hopefully we won't be too far down the line. Then lunch with my mom and a quick dr's appointment to discuss how to treat my seasonal affect disorder. Somewhere along the line, I'm hoping to finish up my fall post and hopefully a little relaxing.

And of course, I know you want my famous Roast Beef recipe cause it's absolutely delicious.

Susan's Roast Beef

Beef roast of choice (tonight it's a chuck roast b/c dh bought meat. i prefer the lean bottom or top round roasts when they go on sale)
4 parsnips, peeled and roughly chopped
4 carrots, peeled and roughly chopped
4 potatoes, peeled and chopped
1 envelope of Onion soup mix
2 cups beef broth
2 onions quartered
1 sm can of mushrooms

1. Peel and chop all veggies to a uniform size. Layer them in the bottom of a roaster or crock pot.

2. Sprinkle roast generously with the cinnamon. I know this might sound odd, but trust me, the cinnamon is what makes the dish, then place on top of the veggies and sprinkle the Onion soup mix on top of the roast and veggies. This is what my roast looks like after the cinnamon, but before the onion soup. I sprinkle both sides.
3. Pour the broth around the edges of the pan, but not over the meat.

4. Cook in a crock pot for 6-8 hours, or bake for 2-3 hours at 325.

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