Browsing Tag:

roast

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

Ingredients

  • 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

Instructions

1

Preheat oven to 500 degrees F

2

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

3

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

4

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).

5

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!

6

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.

7

Strain the pan drippings into a saucepan over medium heat.

8

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.

9

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

10

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

Beer and Wine Pairings/ Canadian Recipes/ Featured/ Meal Planning

Weekday Pot Roast

Weekday Pot Roast Dinner

One of the hardest things that I had to come to terms with after having a baby is that I don’t run the schedule anymore. Prior to having a baby, I was an extreme type-A person, and my cooking was run on a tight schedule. I prided myself on my ability to time dinner prep perfectly so that I was plating it up just as the husband was walking in the door. Now with a baby, that is completely unrealistic. Dinner prep now is interrupted multiple times with crying and feedings and there’s no guarantee when it will be plated up!

I’ve heard from other moms that slow cooker meals are lifesavers when it comes to preparing weekday meals. You just throw a few ingredients into a slow cooker and let it cook by itself. Admittedly, I have yet to find a slow cooker meal that I love. I find them all to be bland and it literally tastes like you threw a bunch of ingredients together to cook with no technique or finesse. (I know, I kind of sound like a culinary snob there, didn’t I?)

Anyways, I will continue my search for a decent slow cooker meal, but in the meantime, I have this pot roast recipe that I have been making at least once a week. There are three reasons why I love this recipe:

  1. It takes about 10-15 minutes to prep and brown the vegetables and the meat. This is about the maximum amount of time my baby will peacefully sit in her bouncy chair and watch me cook.
  2. I use a cup of red wine to deglaze the pot. This gives me the perfect excuse to open up a bottle of red wine and have a glass. I mean, I could also use beef broth to deglaze the pot but what would be the fun in that?
  3. After everything has been prepped and browned, you toss everything back in the pot and let it simmer for 4 to 5 hours. I just love that wide time range – 4 to 5 hours means that even if at the 4 hour mark, I get derailed by a crying baby who needs to be fed, it’s not that big of a deal.

This pot roast is best prepared in a Dutch Oven (or French Oven). On my Christmas wish list is a Le Creuset French Oven.

On my Christmas wish list – the Le Creuset French Oven, perfect for roasts and stews.

These things are so pricey but would be well worth the investment. However, since I don’t have one yet, I just use a big pot and it works just fine.

For the meat, I usually buy whatever roast is on sale that week. It doesn’t have to be a premium cut of meat because 4-5 hours of cooking will make any cut of meat super tender and flavourful. The meat falls apart when you take it out of the pot. This week at Sobeys, “inside round marinating oven roasts” were on sale so that’s what I used.

I serve this roast with the carrots that were cooked along with it, some mashed potatoes and a quick gravy made with the liquid in the pot.

Browned meat and veggies, swimming in broth and red wine, ready to simmer for 5 hours

It’s the perfect weekday meal for these cold winter nights. Also, I should mention that after 4-5 hours of cooking time, your house smells super delicious – it smells like you put in way more effort to make this meal than you actually did!

As you can see in the photo above, we paired this particular dinner with the Stark Raving red wine. There’s no rhyme or reason for this – the Stark Raving red is the every day drinking wine in our house, so when I don’t have a particular wine preference to pair with a meal, we default to the Stark Raving. It’s an easy drinking red blend that pairs well with everything and it’s a decent price (~$15).

Give this recipe a try and let me know what you think. Also, if anyone has any delicious slow cooker meals that will convert me into a slow cooker believer, then please share!

Weekday Pot Roast

Print Recipe
Serves: 4 Cooking Time: 15 minute prep, 4-5 hours cooking time

Ingredients

  • 3-5 lb roast
  • 3 tbsp olive oil
  • 2 whole yellow onions, peeled and halved
  • 8 whole carrots, peeled and cut in half (4 inch pieces)
  • 1 cup red wine
  • 3 cups beef broth
  • 3 sprigs of fresh rosemary
  • 3 sprigs of fresh thyme
  • salt and pepper

Instructions

1

Season the roast all over and well with salt and pepper.

2

Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Brown the halved onions on both sides and set the onions aside on a plate.

3

Brown the carrots in the pot and set aside with the onions.

4

Add 1 tbsp of olive oil to the pot and sear the meat for one minute on all sides until it is brown all over. Remove the roast and set aside with the carrots and onions.

5

Deglaze the pot with the red wine, scraping up the brown bits on the bottom of the pot. Place the roast and the vegetables back into the pot and add 3 cups of the beef broth to almost cover the meat.

6

Add the fresh herbs, put a lid on the pot and cook on medium-low heat for 4-5 hours.

7

If you're making a gravy, after the 4-5 hours of cooking time, take a cup or two of the liquid in the pot and strain into a small sauce pan. Whisk together 1 tbsp of cornstarch with 2 tbsp of water, and then add to the sauce pan. Heat over medium heat, whisking occasionally until the gravy thickens. Season with salt and pepper to taste.