To our brave Veterans everywhere – thank you for your service. It doesn’t matter if you’re serving today, a year ago or 50 years ago, your sacrifice means something. God bless you.
Now I bet you are wondering why cook a Sunday Roast for Veterans Day. The better question would be why not? Sundays are so special – the Lord’s Day. It doesn’t get any more special than that. If there were ever a group of people deserving of a special meal prepared with love and gratitude, it would be our Veterans.
When Hubby and I are out in public – it doesn’t matter where – the grocery store – a street fair – the gas station – and we see someone (usually an older person) wearing a hat indicating a branch of service in some way, we always make it a point to say thank you, and if possible to show our gratitude by allowing that person ahead of us in line, or pay for their meal – something beyond lip service. That kindness almost always brings a spark to their eyes and a smile on their faces that warms the heart unlike anything else.
Gratitude – respect – those who have served deserve this and so much more.
Sunday Slow Roast
4 or 5 lb Chuck Roast
Salt to taste
Black Pepper to taste
1 White Onion
8 whole Carrots
2-1/2 cups Beef Stock
2 tablespoons Olive Oil
4 sprigs fresh Rosemary
Handful fresh Thyme sprigs
Heat oven to 275-degrees.
Liberally salt and pepper chuck roast. Cut onions in half, trim ends and remove skins. Cut carrots into 2-inch pieces on a bias. Set everything aside until ready to use.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
When the oil in the pot is very hot, just below the smoking point, add onion halves. Brown for about a minute or so per side. Remove onions and hold on a plate.
Add the carrots to the now empty hot pan. With tongs toss carrots about until slightly browned, about a minute or 2. Plate carrots with the onions
If needed, add a bit more olive oil to the pan. Place the well-seasoned roast into the hot pan. Sear it for about a minute on all sides until it is browned all over. Remove the roast to a plate.
With the burner still on high, use approximately 1 cup beef stock to deglaze the pan, scraping the bottom with a whisk to get all of browned bits that are stuck to the bottom of the pan.
Return the roast to the pan; add enough beef stock to cover the meat halfway (about 2 cups total). Scatter the onion and the carrots around the meat. Add sprigs of fresh herb, submerging into the liquid., as well as the sprigs of fresh rosemary and thyme, making sure to submerge the herbs in the liquid.
Place the lid on the pot, then place in the slow oven to roast for about 4 hours.
When ready remove roast from liquid. Place on a serving platter, surround with carrots and onions. Keep warm.
Strain cooking liquid into a measuring cup. Add more stock as needed to create 2 cups of liquid.
Melt 3 tablespoons of butter into the now empty pot over medium heat. Once foaming, sprinkle with 3 tablespoons flour. Stirring constantly, create a roux, cooking the flour for a full 3 minutes. Slowly add the strained liquid into the pot. Bring to a boil, lower heat and let simmer until the desired gravy consistency is reached. Taste; adjust seasoning with salt and pepper.
Delicious when served with simple Russet Mashed Potatoes and rich beefy gravy made from the drippings.
Instant Pot Mashed Potatoes
6 to 8 Russet Potatoes
1/4 cup Beef Stock
Salt to taste
Black Pepper to taste
2 tablespoons Dried Onion Flakes
4 tablespoons Butter
1/3 cup Milk
Peel and dice potatoes. Place in the insert of an Instant Pot. Add Beef Stock, Salt, Pepper and Onion Flakes.
Lock lid in place. Select PRESSURE COOK – HIGH – 4 MINUTES. Press start. Once cooking cycle has ended, let pressure release naturally for about 5 minutes, then manually release any remaining pressure.
Add butter to insert, mash potatoes with a ricer. Add milk , continue to mash. If necessary warm mashed potatoes before serving.
In all circumstances, give thanks,
for this is the will of God for you in Christ Jesus.
