The Sunday Roast
I’m one of those fly by the seat of my pants cooks. Mostly. When I put together my grocery list, I have a good idea of what will reside in my pantry or freezer. What I do with that food might end up a different matter.
One thing I love to do – and is a no-brainer for weekly cooking – is prepare a meal that will have potential for lots of left overs or re-dos.
The Sunday Roast is perfect for this.
A roast chicken can be the main meal plus chicken casserole or chicken tacos.
A roast beef can become a wonderful beef stew.
A roast pork can evolve into a casserole or enchilada dish or …
The Domestic Geek has built a following on weekly meal prep. This is an idea I can support simply because it is brilliant. Do most of the work ahead of time so you can get through your week with healthy food read to go.
The Sunday Roast fits into that theme perfectly. Sunday is the one day of the week you can let the oven do its work without a lot of fuss and bother so you can ease into the rest of the week.
As I write this, my Sunday Roast is a pair of beautiful pork shoulder steaks that will be seasoned with salt, pepper, garlic and sage, then spend about an hour to an hour and a half in a 325 degree oven. They will be accompanied by sweet potato fries.