Sunday, November 11, 2012

Sunday Dinner: Pot Roast

Welcome to a new series:  Sunday Dinner Specials.  It's simply Southern and all delicious.  Join us for tried and true recipes that are simple enough to put together on a Sunday morning, yet delicious enough to impress luncheon guests.  Won't you join us?


Growing up in the South is such a special treat.  I've traveled all over the Continental United States and the Southeastern portion of this country is just...different.  Things are slower down here, and old traditions that are foreign or outdated elsewhere are still natural.

Yes ma'am.

No sir.

Thank you notes.

Monograms.

Perhaps the most important Southern tradition is Sunday Dinner.  Did you have a Sunday Dinner when you were growing up?  While my extended family didn't get together every Sunday, we had a standing date with aunts, uncles, cousins, and grandparents once a month.  My Grandma would cook a turkey breast and my mother always made a gallon of sweet tea {a treat in my house!}.  On Sundays when it was just the four of us, Mom still made something special:  roast beef with all the trimmings, salty sweet ham with pineapples, and of course, we always had deviled eggs.

P.S.  I can eat like six deviled eggs without even blinking.  Is that gross?

Anyways, I digress.  Now that it's just the two of us, Mr. C and I have been terrible about the tradition of Sunday Dinner.  It's so much easier to just pick up a couple of containers of takeout for lunch and then dig around in the refrigerator for supper.

Easy.  It's such a nasty word.

Life can be easy or life can be good.  Easy is Kraft Mac-n-Cheese.  Easy is a greasy container of Moo-Shu Pork.  Easy is plastic cutlery.

Good is real utensils.  Good is a roast beef swimming in broth and red wine.  Good is shaving your legs even when you're tired because you want to look and feel your best.

Good can be hard, but easy will always be a little disappointing.

In an effort to choose the good route and not the easy route, I made a pot roast.  I prepped my ingredients the night before to simplify my Sunday morning routine and then I set my alarm twenty minutes earlier than normal.  Twenty minutes was the difference between easy and good.  I woke up early to make a pot roast, and you should too.  



Here's what you'll need:

Roast Beef with Egg Noodles
  • One carrot, chopped
  • One celery rib, chopped
  • One onion, chopped
  • Two garlic cloves, chopped 
  • 6 ounces of tomato paste
  • One package of mushrooms, diced
  • Two cups beef broth
  • One cup Marsala wine 
  • Two bay leaves 
  • 8 ounces of egg noodles 
  • Kosher salt & freshly ground black pepper


The first thing you need to do is sear the beef.  Liberally salt and pepper one side of your roast.




And then sear it in a hot pan.  Don't pick up the meat with your tongs until it's ready to let go.  While you're searing one side, salt and pepper the other.  You should not sear the meat more than two minutes per side.





Set your roast to the side.  Reduce the heat to medium-high.  Then, add two tablespoons of olive oil and one whole diced onion into the hot pot.  Then, add in your diced carrot, diced celery, and diced garlic.  Salt and pepper it well and cook 10 to 12 minutes.







Make a well in the center of your vegetables and throw in the mushrooms.



Now let the vegetables all become best friends forever and reduce down.  This should take an additional 5 or 6 minutes.


Now, turn your heat up and pour in the Marsala wine.


And add two bay leaves.


Now you're ready to add in the beef stock and tomato paste.



Now pour everything into a covered baking dish and settle the beef on top..  I used my Pampered Chef Covered Baker.




Then, slide your baker into the oven {preheated to 325} for two hours.  When you get home from church, you'll have a tender roast just ready to be shredded.  A starch is necessary for service and we chose egg noodles to soak up all the saucy goodness.


It helps to have a big, strong hunk to shred the beef.

We served our roast beef with wilted kale, green beans, yeast rolls, and creamed corn.  P.S. My Dad is a messy eater.

So how about you?  Do you prefer takeout or a home cooked meal?  Do you have fond Sunday Dinner memories?

Happy Cooking!

XOXO,
Court

1 comment:

  1. yummmmm!!!!!! i can't wait to see what you have in store next week! :)

    ReplyDelete

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