As you can see I have changed how I’m doing Meal Planning Mondays. I like trying new recipes. I have too many pins on Pinterest that are not being utilized. This week I committ to making these two recipes.
The main dish will continue to be made ahead time and frozen.
Balsamic and Onion Pot Roast
Recipe Source: modified slightly from Kalyn’s Kitchen
3-4 pound boneless chuck roast
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce
Prep Day: Mix seasoning salt, onion powder, garlic powder and black pepper in snack size bag. Label and place in pantry next to a small containers of olive oil, balsamic vinegar, one onion, a can of tomato sauce, and beef stock. I keep my daily meals in small rubber tubs. Freeze roast.
Serve Day: Thaw Roast. Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don’t rush the browning step.
While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.
When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.
Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.
Remove meat from slow cooker and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.
The leftovers make GREAT sandwiches!!
Rosemary and Garlic Roasted Salmon
Adapted from sock monkey slippers blog
3 garlic cloves
2 fresh rosemary sprigs, about 1 Tbs chopped
1 1/2 to 2 lbs salmon fillet (I used sockeye), frozen or fresh
1 Tbs extra virgin olive oil
2 pinches of sea salt
pinch of pepper
Prep Day: Shop and gather all your ingredients.
Serve Day: Thaw fish if using frozen. Preheat oven to 425°. Peel and chop garlic. Next, chop the rosemary. Set aside. Place salmon on a baking sheet covered with foil or parchment paper. Distribute olive oil evenly on salmon. Sprinkle salt and pepper over the fillet. Next, add the rosemary and garlic and lightly press into salmon. Place in the oven and roast for 10 to 12 minutes until the salmon is flaky.