This no-fail roast receives rave reviews each time it is served. It’s our family favorite, and whether it’s the little people, or the adults who gather around our table, this is the meal they love and remember the most. The unique factor about the recipe is the unmistakable aroma that greets people at the door with a quiet message. One that says, “Welcome Home”.
The name “Sunday Roast” comes from my putting it in the oven each Sunday, prior to leaving for church. My grandson, Luke, retained the memories through the years, and recently suggested I do a blog. I wasn’t convinced, but when he went into detail about the aroma, and the association of being at his grandparents, I realized that food traditions are carried forward into the next generation on wings of childhood and love.
This recipe can be served two ways:
1) On a platter with potatoes and carrots surrounding the roast, and a bowl of gravy on the side.
2) A soup for winter days, as seen in photo.
Whichever way you prefer, it’s cooked the same, with only a few minor adjustments.
Secrets to a Consistently Delicious “Sunday Roast” This recipe requires a boneless, Chuck Roast, one that is well-marbled for tenderness. Don’t be tempted by another cut on sale, as they do not have the same wonderful flavor. The Chuck Roast is so tender and moist you can cut it with a fork. Secondly, cook it slow and low. That’s it.