LAURA LEE ALICE
COOKS
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When I was growing up, Sunday lunch (one or two in the afternoon) usually meant
fried chicken or maybe chicken and dumplings. Steaks were unknown at our house,
but stew beef was prepared on a regular basis. But my favorite (and my dad's) was
the Sunday Pot Roast made by my grandmother. It was usually a large roast,
browned and then cooked with all its glorious juices until it was fork tender. It would
literally melt in your mouth. She quite often served it with mashed potatoes and green
beans (both from the garden). This is close to that recipe. My family loves it, and I
hope yours will too!
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Favorite Things
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the Kitchen
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I like to use a chuck roast when preparing this recipe (above), but use what you feel
comfortable using. I also like to use these herbs when cooking this recipe --- oregano,
thyme, and paprika. You could also add rosemary. Since I use an immersion
blender to prepare the gravy, I know all the pieces will be emulsified into the mixture.
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For Your Information:
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Beef roasts will shrink around 25-30% when cooking, so plan ahead when
choosing one to cook. Allow ½ to ¾ lb. per person. The leaner cuts shrink a
little less than the fattier ones. Heat causes the fat in the meat to melt and drip
away, and the meat itself loses moisture, leading to shrinkage. Leaner cuts, like
sirloin or bottom round, will shrink less than fattier cuts, like brisket or chuck.
Moist cooking methods, like braising or roasting help to minimize shrinking.
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​How to sear the roast:
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• Pat dry and season generously with sea salt and cracked pepper.
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• Allow the roast to sit at room temperature for about 30 minutes to an hour
before searing which helps it cook more evenly.
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• Heat the pan until it's very hot; use an oil that has a high-smoke-point.
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• Place the meat in the hot pan, fatty side down if possible. Do not move it
around. Give the first side a chance to sear; it should remove easily from the
pan when ready.​​​ Flip and sear the other side(s). Long tongs are handy for
this step. ​​Finish as it states in the recipe.
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Sunday Pot Roast
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Ingredients
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• 1 beef roast (4 to 5 lbs.), allowing ½ to ¾ pound per person.
• Cooking oil (for browning)
• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
​• 1 cup beef or chicken stock**
• 1 cup of a good cooking wine (or stock)
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You will need a large heavy pot with a lid, like a Dutch oven.
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Instructions
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1. Add about ¼ cup oil to pot; cook the roast on medium high to get a good
browning (searing) on all sides.
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2. Remove roast and set aside; add vegetables to the pot; stir until they start to turn
brown. Add the roast back to the pot along with the stock and wine.​ Add enough
water to just cover the roast; add cover.
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3. Simmer 3 to 4 hours (or longer); turning the roast once. Carefully remove the
roast to a warm platter and let rest. To thicken stock, mix ¼ cup water with 2
Tbsp flour; blend thoroughly. Add to stock.
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Tips & Options
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• Browning the vegetables will give the gravy more flavor.
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• I use Better than Bouillon when I don't have stock.
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• I like to quarter my onions and set the roast on top to cook. The vegetables are
there to give flavor. After I remove the roast, I use my immersion blender as I add
the flour and water to make the gravy.
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• Mashed potatoes or noodles are a great side for this recipe. Roasted vegetables
like potatoes, carrots, broccoli or Brussel sprouts work well too.
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