Recipes For Busy Parents- What’s For Dinner Wednesday!

Well, Welcome back to What’s For Dinner Wednesday. Last week I was kind of MIA from updating… I know, I know.. Bad Ninja Mommers! But I must be honest- this bedrest thing is taking its toll on me.. yeah you would think that would give me more time to update- but all that’s happening is that I am starting to feel rather useless and just lay here with my thoughts (and prayers that Baby Girl will just make her entrance already). This weeks dinner is going to be simple because lets be honest I have reached a little passed week 39 and at this point I don’t feel like getting up to pee much less cook a four course meal… In fact, with me being bed bound Husband/Daddy is cooking tonight… so here it is… the recipe that he has decided that he is going to use tonight… he is a really good cook so I am looking forward to it… Yummers!

Husband/Daddy’s NUMMY Pot Roast

STUFF YA NEED:

• 3 to 4 pound beef roast
• 1 tablespoon flour
• 1 teaspoon salt
• .5 tsp of black pepper
• .5 tsp of ginger
• 1 to 2 tablespoons oil
• 1 large onion, sliced
• 1 clove garlic
• 2 stalks celery, cut into large pieces
• 1/2 green pepper, chunks
• 1 tomato, cut into chunks
• 2 carrots, cut into large chunks
• small piece of yellow turnip (or rutabaga)
• 1/4 cup water
• 1/4 cup beef broth (You could use wine/sherry but we prefer not to cook with alcohol and avoid it as much as possible)

WHAT YA DO:

1. Pat the meat down to dry with a paper towel. Mix together the flour, salt, pepper and ginger and rub the mixture on all sides of the meat.
2. Heat the oil in a heavy roasting pot. Brown the meat on all sides. Place the vegetables around the roast. Pour water and beef broth over the roast. Place lid on the pot and simmer on the stovetop for about 3 hours. This pot roast can also be baked in the oven at a medium heat (about 350ºF) for the same length of time.

For the gravy:
1 heaping tablespoon flour
1 to 2 cups water

Remove the meat from the roasting pan. Add the heaping tablespoon of flour plus the water to the pan. Cook, stirring often, until thick. Strain the gravy (including the vegetables) through a sieve and VOILA gravy! NOM NOM!

We are going to be serving this with a small house salad.