Sundays are Made for Family Suppers

Once upon a time, families would drop off their Sunday Roasts at the local bakery on their way to Church. The baker would pop the roasts from his neighbors into his massive ovens, and there they would cook. After church, people picked up their roasts and headed home for a family meal.

Today, we don’t have bakeries with giant ovens sitting idle on Sunday Mornings. If we want a Sunday Roast to cook while the family’s attending church, we can either slow cook it in the oven, leave someone at home to tend to the roast, or whip out our favorite Slow-Cooker. I vote for the slow-cooker. To be honest, if I were to go to church and leave the oven on, instead of concentrating on the Word of God, I’d be worried that the kitchen might burn, or the roast dry out or a thousand other fears. But in a slow-cooker, I’d never look back.

Since this Rump Roast comes complete with carrots and potatoes, all we need are a few finishing touches. Bread was always on the table when I was growing up. On Sundays and Holidays we got those Brown and Serve Rolls. The rest of the week, it was a plate of sliced white bread and some butter. It really didn’t matter what we might be having for dinner, some butter bread was part of the meal. I miss that. So Warm Dinner Rolls are making a comeback. And a salad just makes everything complete.

Sunday Menu
Rump Roast with Carrots and Potatoes
Warm Dinner Rolls
Mixed Greens with Cherry Tomatoes

Slow-Cooked Rump Roast
4 medium Carrots
2 small White Onions
3 medium Yukon Gold or White Potatoes
2 tablespoons Canola Oil
3 lb Rump Roast
1/2 cup Beef Stock
6 tablespoons Prepared Horseradish
1/4 cup Red Wine Vinegar
1/4 cup Worcestershire Sauce
2 Garlic Cloves, minced
2 teaspoons Celery Salt
3 tablespoons Cornstarch
1/3 cup cold Water

Peel carrots; cut in half lengthwise, then cut into 2-inch pieces. Set aside. Peel onions, then cut into slivers. Set aside. Peel potatoes, then cut into chunks and hold in cold water to prevent discoloration.

In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place carrots and potatoes in a 5-quart slow cooker. Top with roast and onions. In a 2-cup measuring cup, combine the beef stock, horseradish, vinegar, and Worcestershire Sauce. Peel garlic, finely mince and add to the beef stock mixture. Whisk in celery salt; pour over meat.

Cover and cook on low until meat and vegetables are tender, about 8 hours.

Thirty minutes prior to serving, combine cornstarch and cold water to create a smooth slurry; stir into slow cooker. Cover and cook on high until gravy is thickened.

Transfer roast to a serving platter, slice and surround with vegetables. Drizzle with some of the gravy, transfer the rest of the gravy to a gravy boat or serve in a bowl with a ladle.

Heat and Serve Dinner Rolls
2 Package Dinner Rolls
4 Tablespoons Butter, softened

Heat oven to 400-degrees.

Place dinner rolls on a baking sheet and brush tops with butter.

Heat rolls for about 10 minutes.

Mixed Greens with Cherry Tomatoes
8 oz Mixed Spring Greens
10 Small Tomatoes
Fresh Black Pepper
Bottled Dressings of choice

In a chilled bowl, place torn spring greens. Cut tomatoes in half, sprinkle over the greens. Season with fresh black pepper.

Serve with a selection of dressings table-side.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen