You may have seen my earlier post with my Menu on it. We did follow that menu this week, but I forgot to include days for leftovers. For example, that Pot Roast Stoup made a huge batch that lasted for 2 days. I may have to come up with a new menu. 😀
Any ways, I wanted to share my recipes for pot roast and roast chicken since they are 2 of my favorite things to make. You just shove them in the oven and fa-get about it.
1/2 tsp garlic powder
1 tsp thyme
1 tsp rosemary
1 tsp oregano (to taste)
salt and pepper
Put garlic, thyme, rosemary and oregano to taste inside the bird. And if you’re up for the challenge, separate the skin from the chicken breast and put some seasoning in there. You have to be patient so as not to tear the skin, but it’s so worth it if you can do it. Rub the outside with olive oil, then sprinkle with salt and pepper. Bake at 450-500 degrees for 15 minutes then turn the oven down to 400 degrees and roast for 35-45 minutes (for 2 1/2 lb. bird) or 1 hour (for 3-5 lb. bird) or until the temperature of the thigh reaches 180 degrees. Allow to rest for 10 minutes before serving. Yummy!
Place roast in Dutch oven or other large covered pan. Place sliced onion on top of roast. Mix together: onion soup mix, Merlot Sauce, & water; pour over roast.
Roast in a 250 degree oven for 8 hours… or you can put this in a crock pot all day.
This should literally fall apart. Yum!
I like to use the leftover juices for gravy. I just heat it up to boiling, shake together 1/2 cup of cold water with 1/4 cup of flour, then I mix that into the juices until it starts to thicken up. And I like to make crock pot garlic mashed potatoes. Then you can add what ever veggies you would like to compliment the meal. Of course, the leftover usually go into a soup for us.
Thanks for stopping by today, and remember to keep it simple. 🙂