Joy to the World

Rejoice! For God is with us. On the Third Sunday of Advent, we turn toward the promise of God’s Kingdom on earth. We believe He will come again, and this knowledge fills the faithful with untold joy.

Even the scripture readings for the Third Sunday of Advent reflect this change. Shout for joy; be glad for the Lord is near. Fear not, for we are never alone. God’s mercy and love surround us always, even in the darkness there is His light.

The desert and the parched land will be glad; the wilderness will rejoice and blossom. Like the crocus, it will burst into bloom; it will rejoice greatly and shout for joy. The glory of Lebanon will be given to it, the splendor of Carmel and Sharon; they will see the glory of the Lord, the splendor of our God. – Isaiah 35:1-2

On this, the Third Sunday of Advent, let us turn our hearts to the Lord with great Joy. Just as the world was promised a Messiah, we have been promised the Kingdom of Heaven on earth. He will come again. Prepare the way, for the Lord is at hand. Tonight we light the third candle.

Opening Prayer: Lord God, Lamb of God
Let Yours blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.

Response: Let us go rejoicing to the house of the Lord.

Light the 1st Purple Candle (Hope)
Prayer: Blessed are you, Lord, God of all creation.
In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord

Response: Now and forever. Amen.

Light the 2nd Purple Candle (Peace)
Prayer: Blessed are you, Lord; God of all creation.
Let your light shine on those who dwell in darkness.
Let the earth receive her King
And fill our hearts with Your everlasting peace

Response: Now and forever. Amen.

Light the Pink Candle (Joy)
Prayer: Blessed are you, Lord; God of all creation.
Let our heats be glad as we wait in joyful hope
For the coming of our Lord
Give us a heart, O Lord, that seeks You always

Response: O Come, O Come, Emmanuel

Growing up, Sundays and anything roasted went hand in hand. Most Sundays, it was a roast chicken. Come winter, my parents would switch things up with a nice roast beef. Dad always picked a roast that was much bigger than what we needed for a Sunday Meal. There was nothing like hot roast beef sandwiches smothered in Dad’s brown gravy on a rainy night.

While this recipe called for a 3 to 4 pound chuck roast, I went with a 7 pound hunk of meat. It still cooked up in the same amount of time, and is going to give us plenty of left over meat for warm roast beef sandwiches. Traditions are filled with warm memories of faith, home and family.

Oven Slow Roast Chuck Roast Supper
1 medium Yellow Onion
1 tablespoon Rosemary Needles
2 tablespoons fresh Thyme
3 Garlic Cloves
7 lb Chuck Roast
Salt to taste
Black Pepper to taste
2 tablespoons Olive Oil, divided
2 lbs Fingerling Potatoes
2 cups Beef Stock
2 tablespoons Worcestershire Sauce
3 Green Onions

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. Season roast with salt and pepper, 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, scraping up any browned bits for added flavor.

Remove from heat. Place half of the onion mixture into the beef stock. Scatter half of the herbs into the stock. Return roast to the pot, scatter remaining onion mixture and chopped herbs over the meat.

Cover and bake on center oven rack for 1 hour 45 minutes. Pull pot from the oven. Carefully turn roast over. Scatter the fingerling potatoes around the meat; return to the slow oven to bake an additional 1 hour 45 minutes or until veggies are tender.

Carful remove 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 arrange around the roast. Sprinkle potatoes with green onions for garnish. Lay a rosemary spring on the roast for a splash of color desired. Pour the pan dripping into a bowl and serve with a ladle to spoon over the roast as desired tableside.

For a complete supper, serve with young peas and warm dinner rolls.

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.

3 thoughts on “Joy to the World”

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