Day: January 5, 2015

New Menu Monday- Roast Beef with Root Vegetables

Monday evenings are my favorite for one reason- we are all home. And since I love to cook, my family is subject to my main hobby whether they like it or not.

Usually they enjoy my cooking, but I always serve the same side dishes every time… like for the last 10-15 years. If salmon is for dinner, it comes with brown basmati rice and spinach. We all love this combination, and why change it? NO ONE, especially me, wants to hear whining about what is put on the table for them to eat.

Roast beef? We love it served with baked potatoes, broccoli, pinto beans and salsa, too. This is by far the family’s favorite meal. But alas, the cook is bored and a new muse has come barging into my imagination- I am going to force introduce New Menu Monday, and drag my family along for the ride.

Ever try a parsnip or turnip? I haven’t, but that is going into tonight’s dinner. Onions, carrots, garlic and potatoes too.

Photos are of the ingredients, prep work, oven ready (350 for three hours), and dinner!

Pot Roast with Roasted Root Vegetables
Pot Roast with Roasted Root Vegetables -3 lb chuck roast sprinkled with salt and pepper -4 medium red potatoes, halved -1 onion, quartered (leave part of the root attached so the onion holds together) -4 carrots, chunked up -2 parsnips, chunked up -1 turnip, chunked -4 to 8 cloves of garlic, smashed -2 cups chicken broth -1/4 cup red wine   Turn oven to 350. Place roast in large, heavy covered baking dish. Sprinkle roast with salt, grind pepper over it, pour broth around roast. Chop as directed and add all vegetables. Place lidded dish in oven and bake for 2 1/2 to 3 hours or until meat is very tender. Serve with a green salad, maybe?

I’ll update this post with the family’s verdict…

Everyone liked the new vegetables, except my son. He is still swearing that I tried to kill him him by serving turnips.  Insert eye roll here.