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.
- 3-4 lb. Boneless Chuck Roast*
- ½ teaspoon Salt (divided)
- ½ teaspoon Pepper (divided)
- ½ teaspoon Garlic Salt (divided)
- 1 package Lipton Onion Dry Soup Mix
- 1 can Campbell’s Mushroom Soup
- 1 can Water
- 3 Baking Potatoes (Peeled and Sliced)
- 4 Carrots (Peeled and Sliced)
- Frozen English Peas (optional)
- Place the roast in a Dutch oven, or a deep pan with a heavy bottom and tight lid
- Sprinkle ¼ teaspoon of salt, pepper and garlic salt on each side of the roast
- Sprinkle one package of Lipton Onion Soup on top of roast
- Pour Cream of Mushroom Soup around the roast
- Fill soup can with water, and pour into pan
- Bake at 350F
- Peel and quarter Potatoes
- Peel Carrots and slice
- Place Potatoes and Carrots in a large bowl, and cover them with water while roast is baking
- An hour before roast is done, pour off the water in the bowl, and add drained vegetables to the roast
- If needed, add ½-1 soup can of water to the roast mixture. (It depends on how much liquid has evaporated, but a nice, semi-thick, brown gravy is the desired result
- Prepare roast and vegetables as recipe directs
- Remove roast and vegetables from pan when done
- Cut the cooked meat and vegetables into bite-size pieces. Set aside.
- If there isn’t enough gravy for soup, heat one can of Mushroom Soup with one can of Water, and one packet of Lipton Dry Onion Mix in a saucepan
- Over low heat, cook soups until thoroughly blended
- Add meat and vegetables to warm gravy. Cover with lid and simmer over low heat for 10-15 minutes.
- Cook Frozen English Peas according to directions on package. Drain liquid
- Top each serving with peas and chopped parsley, if desired.
• PLATTER: Place roast and vegetables on platter and pour gravy into a bowl. This is how I typically serve it and I make the soup from any remaining roast and vegetables.