Slow Roasted Sunday Supper

After the crazy year we’ve all had, I’m not sure we need a day set aside to gather for Sunday Supper as a family unless we are talking family beyond the immediate. For so many of us, sitting down together with those we live with, coming together as a family at mealtime has returned as the norm. So much of life outside our doors that once got in the way of Sunday Supper has been canceled, postponed or modified.

If the pandemic and all the lockdowns and restrictions that have impacted nearly every aspect of our lives has a silver lining, it that we have grown more depended on the family unit. Our families are what have kept us going and kept us sane in a crazy kind of way.

The challenge for Sunday Supper wasn’t about finding the time. That we had plenty of. The challenge was to come up with beautiful suppers that pleased everyone at the table. Hubby grew up with Pot Roasts. I grew up with Sunday Chicken. Since I’m the one planning the menu, most Sundays it’s Chicken. But every now and again, a good Pot Roast is perfect. This slow roasted Chuck Roast is amazing. Perfect to share on this National Sunday Supper Day.

Slow Roasted Chuck Roast with Potatoes
1 medium Yellow Onion
1 tablespoon Rosemary
2 tablespoons Fresh Thyme
3 Garlic Cloves
3 Green Onions
2 tablespoons Olive Oil, divided
3 lbs Beef Chuck Roast
2 lbs Fingerling Potatoes
2 cups Beef Stock
2 tablespoons Worcestershire Sauce
1/2 teaspoon Salt
1/2 teaspoon Black Pepper

Heat oven to 275-degrees.

Peel and chop onion, set aside. Mince Rosemary, set aside. Strip Thyme from the stems, set aside. Peel and mince garlic, set aside. Finally, thinly slice green onions for the garnish and set aside.

Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add yellow onions and sauté until they begin to soften. Add garlic and cook until fragrant, about 3 minutes. Remove from pot and set aside.

Add 1 tablespoon oil to pan. Raise heat to high and sear chuck roast on all sides. Remove from pot and set aside.

Deglaze Dutch oven with beef stock and Worcestershire sauce, making sure to scrape up any browned bits for added flavor.

Remove from heat and return roast, onions and garlic to pot. Sprinkle with rosemary, thyme, salt and pepper.

Cover and bake on center oven rack for 1 hour 45 minutes. Pull pot from the oven. Scatter the fingerling potatoes around the roast and bake an additional 1 hour 45 minutes or until veggies are tender.

Carfely reome the roast from the pot (it will be falling apart tender) and let rest on a serving platter. Use a slotted spoon to pull the potatoes from the pot and place in a serving dish. Sprinkle roast and potatoes with green onions for garnish. Garnish roast with a few sprigs of rosemary and thyme if desired. Pour the pan dripping into a bowl and serve with a ladle to spoon over the roast as desired tableside.

• 

• 

• 

Warm rolls and butter peas make for delicious additions to this perfect Sunday Supper.