There’s nothing more evocative than the smell of Sunday roast…
I can’t be the only one who feels a sense of comfort in the unctuous smell of cooking pot roast.
In my opinion, there’s nothing more evocative than the smell of Sunday roast. It jolts my food memories into overdrive: My Mom’s Sunday roasts, family time with my father and brothers, a meal cooked with love — this is what food memories are made of.
This is my second recipe installation for Dallas fyi50+ Magazine a Senior Life Magazine committed too inspiring, informing, and entertaining the 50+ audience. I'm honored to host the recipe column each month in this incredibly informative publication.
For Best Results
Be sure to use a good drinking wine when making the recipe. Remember: If you wouldn’t drink it, don’t cook with it! I use a delicious Bordeaux that I also serve with the meal.
For a non-alcoholic version, omit the wine and double the beef stock measurements.
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Rebecka's Sunday Roast
- 3 pounds Chuck Roast cut into several large pieces
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- ½ tablespoon black pepper
- 2 large carrots peeled and chopped (about 2 cups)
- 4 medium leeks washed and chopped (about 2 cups) Use only the white and light green parts
- 2 bay leaf
- 4 tablespoons minced garlic
- 2 tablespoons flour
- 2 tablespoon tomato paste
- 1 pound Baby Bella or Crimini mushrooms washed, dried, and halved
- 1 ½ cup good red wine I used Bordeaux
- 1 ½ cups beef stock
- 1 tablespoon Worcestershire sauce
- 2-3 sprigs of rosemary
- water just to cover ingredients
- ¼ cup chopped flat-leaf parsley
- Toasted Bread Crumb Topping
- ½ cup Italian style breadcrumbs
- 1 tablespoon butter
- Melt butter in a small pan. Pour in bread crumbs and toss in the butter. Toast bread crumbs stirring frequently until lightly browned. Remove from heat and use to garnish
- Heat oven to 350F.
- Remove chuck roast from packaging and dry meat with paper towels. Cut roast into large pieces and dry them again.
- Chop leeks and carrots, and mince garlic.
- Wash mushrooms and pat dry. Cut in half
- In a small bowl combine kosher salt and pepper
- Season the meat with about 1 tablespoon of the mixture. Keep the remainder of the mixture for serving
- In a 5 quart dutch oven or heavy bottom stockpot, heat olive oil over medium-high.
- When the oil is glistening, add meat in small batches, cooking for about 1-2 minutes on each side. Remove meat to a plate and continuing cooking until all the meat has been seared.
- Sauté leeks, carrots for 3 minutes in the dutch oven. Add garlic and sauté 3 minutes longer
- Add 2 tablespoons of flour. Stir and cook for 2 minutes.
- Return meat to the dutch oven, and add beef stock, red wine, Worcestershire, halved mushrooms, bay leaf, and stir to combine. Add rosemary springs.
- Add some water just to cover ingredients, if necessary.
- Cover the dutch oven with a lid and cook in a pre-heated oven for 3 hours.
- Serve with cooked, flat egg noodles, polenta, or mashed potatoes
- Garnish with flat-leaf parsley and toasted bread crumbs