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prime rib

Beer and Wine Pairings/ Canadian Recipes/ Featured

Sunday Supper Roast

Sunday Supper Roast

Oh man, it’s been awhile since I’ve posted. Sorry guys! My husband was working for the past 5 days, and we’ve had some great weather, so I’ve spent most of my baby’s awake time going on walks with her and then doing some spring cleaning during her nap times! I’ve been enjoying the walks though, and I am looking forward to daily walks in the summer. However, I’m not one to walk without a destination in mind so we don’t walk around our neighbourhood park. My favourite stroll is to the nearby library where I return a book and pick out a new one (I’m still reading about a book a day!) and then to our neighbourhood coffee shop to pick up a coffee for the jaunt home. I can see this becoming an expensive habit though. I’ve already told my husband that I would like a massive gift card for the coffee shop for Mother’s Day, because I won’t be able to afford these daily summer strolls on my mat leave income!

My husband is off work for the next five days so we have a jam-packed weekend ahead of us. Last night, we relaxed and caught up on Survivor together after our baby went to bed, today we have to go buy a high chair for the babe (starting solid foods!), tonight we have supper at a friend’s house, and tomorrow I have church in the morning and then I’m planning on making a Sunday night prime rib roast.

Do some families do that, have certain meals on certain days of the week? Like meatloaf Monday or Sunday roast? I don’t know. We definitely don’t, but there’s something about Sunday night roasts that sounds so domesticated and homey to me! With my husband on shiftwork and me on mat leave, days of the week don’t really have any significance to us. The only reason we need to remember what day of the week it is so that we don’t forget to put our garbage bin or recycling bin out for pick up! But regardless, I like doing this roast on Sunday nights for no other reason than to call it my Sunday Supper Roast.

You’ve probably seen some version of this roast online before. It’s usually posted under the name “Poor Man’s Prime Rib” or “Easy Prime Rib Roast” or something like that. I’ve made some tweaks to both the recipe and cooking method to how I like it prepared. I’ve made this numerous times, and I’ve had times where it’s too rare, too well done, or not enough flavour. The recipe posted below is what I’ve finally settled on as the perfect recipe for our family. For the cut of meat, I buy the eye of round roast from Costco, it comes in a pack of two.

Also, other recipes will not tell you what wine to pair it with! Whatever roast recipe tickles your fancy, I highly recommend that you pair it with the Chateau D’Aigueville. This is the perfect wine to pair with Sunday night roast dinners. You can find it in the France aisle for just under $20 in Saskatchewan.

Chateau D'Aigueville

We usually have leftover meat from this roast, and it is perfect to make leftover roast beef sliders for dinner the next night. With the thinly sliced leftover meat, I sear them quickly in a cast iron skillet to heat them up. I sauté some sliced onions in some butter until they are golden brown, then build the beef sliders on buttered, toasted buns with dijon mustard. This is my favourite leftover dinner!

Leftover beef sliders

Give this recipe and wine a try tomorrow night. It will be the perfect cap to your weekend!

Sunday Supper Roast

Print Recipe
Serves: 4 Cooking Time: 3 hours


  • 1/2 cup salted butter, softened
  • 5 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • salt and pepper, to taste
  • 3 lb, boneless eye of round roast
  • 2 tbsp flour
  • 2 cups beef stock



Preheat oven to 500 degrees F


Mix together the butter, garlic, herbs, salt and pepper in a bowl.


Rub the herb butter all over the roast, then place in a roasting tray or Dutch oven.


Bake at 500 degrees F, for 5 minutes per pound of meat. (Using a 3 lb roast, I baked mine at 500 degrees for 15 minutes).


Without opening the oven door, turn the heat down to 200 degrees F and let the roast sit in the oven for 2 hours. Do not open the oven door at all during these two hours!


Once the two hours are up, remove the roast from the pan, place it on a big plate and tent it with aluminum foil to let it rest.


Strain the pan drippings into a saucepan over medium heat.


Whisk the flour and the beef stock together in a measuring cup until combined. Then pour the mixture into the saucepan containing the pan drippings.


Bring the saucepan to a boil, then lower the heat and simmer for 4 minutes until slightly thickened.


Carve the roast into thin slices, and serve with the gravy, horseradish, mashed potatoes and your choice of salad or vegetables!