On Sundays, putting lunch on the table can be downright stressful. The church service is over, stomachs are rumbling, and nap time is closing in. This is a time when Sabbath keeping requires the “I” word…intentionality.
It is helpful to have a plan ahead of time on Sabbath meals. I purposefully pick the easy meals for Sundays, to minimize my time in the kitchen. So, here’s what’s cookin’ tomorrow at my house:
Chuck Roast Cooked in Foil
1 (2-4 lb) roast of your choice (bottom round, chuck roast, whatever is on sale!)
1 pkg. Lipton dry onion soup mix
1 can golden mushroom soup
Salt & pepper to taste
Season the roast with salt and pepper. Place it on a heavy duty foil in a baking pan, and leave enough foil to seal up the roast like a present, closing it on all sides. Sprinkle with dry soup mix and mushroom soup on top. Seal the foil tightly and bake at 325 degrees for several hours (If your roast is 4 pounds, you’ll be baking it for 3-3 1/2 hours. If it’s a 2-pounder, you’ll be closer to 2 1/2 hours).
This meal is a family friendly one; my kids love it. Also, you can make it in the crock (sans the foil!), which enables you to put it together the night before. Nothing like the aroma of a roast when you walk into the door from church…amazing! I toss a few baked potatoes into the oven, as well, and let them cook alongside the roast to round out the meal.