" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak


For as long as I can remember, when I was growing up, we always had Sunday dinner and it is tradition that I have continued in our home.

There is nothing like the wonderful aroma of a roast slowly simmering in the oven all afternoon.

The secret is to cook the roast in a covered roasting pan with liquid slowly in the oven for about 3 hours. Use a cheaper cut of beef like blade or inside/outside round. The meat breaks down and becomes so tender it nearly falls apart. The remaining liquid in the pan is used to make a rich dark gravy.
Because everything cooks in one pot there is minimal mess so clean up is a breeze.

Think Mom knew what she was doing?

"Sunday Best Pot Roast"
  • 1 2 to 5 pound roast( blade or round is best)
  • onions quartered
  • 12 garlic cloves peeled
  • carrots cut into pieces
  • small potatoes peeled
  • 4 cups of dark beef broth
  • 1/4 cup red wine
  • 1 tsp each of pepper, thyme and oregano or rosemary
Preheat oven to 275F. Sear roast on all sides in an oiled frying pan then place with the onions and garlic in a large roasting pan with a lid.
Pour broth and wine around roast then sprinkle surface of roast with seasonings.

Cover and place in the oven.

Roast for 2 to 3 hours.

Remove from oven and place carrots and potatoes around the roast.

Cover and return to oven. Increase oven temperature to 350F.

Roast for about another hour.
When vegetables are tender remove from oven.

Place roast on a platter and cover with foil.
With a slotted spoon remove vegetables to a serving dish and keep warm.

Place roasting pan over medium high heat on stove top.

Bring broth to a boil.

In a small jar mix 1/4 cup each of flour and water and shake until smooth.

Pour water flour mixture slowly into the hot broth , stirring well until thickened to desired consistency.
Season to taste.

Wine Suggestion: Cabernet Sauvignon


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