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Rebecka's Sunday Roast

Rebecka's Sunday Roast

There’s nothing more evocative than the smell of Sunday roast.  I’m filled with a sense of comfort through sight, smell, and devouring this Sunday roast every time!. I hope you make it and like it as much as I do.
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Course: Main Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 4 servings
Author: Rebecka Evans

Ingredients

  • 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

Instructions

  • 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
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  • ENJOY!
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Notes

Leftovers can be refrigerated or frozen for another day. I like to make Italian Hot Beef Sandwiches.  YUM