Family traditions counter alienation and confusion. They help us define who we are; they provide something steady, reliable and safe in a confusing world. ~ Susan Lieberman
Sunday Suppers #2 – Simple Pot Roast
Sundays in our home tend to run at a slower pace; mornings are more leisurely. I’m still up at the crack of dawn, but in the back of my mind I know that Sunday is different. Work is kept to a minimum with no craziness allowed on my day of rest. The day feels different and I like it that way.
Tim and I are trying to start a new tradition on Sundays too. Most days after church we head over to the greenbelt (a trail system around Boise), hop on our bikes and spend time enjoying a little exercise and the beauty of our city. It’s helping us to reconnect and affirm to each other that time spent together is important… we as a couple are important.
This is how I feel about Sunday suppers. A tradition that reaffirms to all that time spent together is worth the effort. The TV can wait, cellphones and computers will still be waiting, all the world can be put on hold as families affirm their value and importance. Time stands still and love flourishes in these special moments. Don’t miss out.
Simple Pot Roast
I love the simplicity of this meal. It is perfect for fall with the homey smells and comforting taste everyone will enjoy.
- 1 (4-to 5- pound) boneless chuck roast
- 2 large cloves garlic, sliced
- ½ tsp sea salt
- ½ tsp pepper
- ¼ cup flour
- ⅓ cup olive oil
- 1 large onion, sliced
- 1 cup dry red wine (broth may be substituted)
- 2 cups homemade Italian tomato sauce (or 15 oz can tomato sauce)
- 1 tbsp unrefined cane sugar or molasses
- 1 tsp dry mustard
- 1 tsp rosemary
- 1 tsp marjoram
- 8 small potatoes, scrubbed
- 6 carrots, scrubbed and quartered
- 4 stalks celery, cut into 2 inch pieces
- Rinse roast and pat dry.
- Cut small slits in top of roast and insert slices of garlic.
- Mix together sea salt, freshly ground black pepper and flour and dredge roast in flour.
- Heat oil in large dutch oven over medium high heat and brown roast on all sides.
- Add sliced onion and wine to roast.
- Combine tomato sauce and next 4 ingredients, bring liquid to a boil, cover and reduce heat.
- Simmer roast for 1½ hours.
- Add potatoes, carrots and celery. cover and continue simmering for an additional hour or until meat is tender.
- Transfer roast and vegetables to a serving platter.
- Serve with pan gravy spooned over top.
Recipe adapted from The Ultimate Southern Living Cookbook: Deluxe Pot Roast
Simple Pot Roast shared with:
Natasha in Oz: Say G’Day *Snippets of Inspiration: Weekend Wind-Down *2 Crochet Hooks: Snickerdoodle Sunday *Ducks ‘n a Row: Happiness is Homemade *My Pinterventures: Merry Monday Link Party * Mrs Tee: The Mommy Monday Blog * Create With Joy: Inspire Me Monday *The Ultimate Linky: Bloggers Brags *Creative K Kids: Tasty Tuesdays *Weekend Craft: Creative Spark Link Party Weekend Craft: Creative Spark Link Party *God’s Growing Garden: The Great Blog Train *The Newlywed Pilgrimage: Moonlight and Mason Jars * Crafty Wife: The Wednesday Roundup *The Cookie Puzzle: Party in your PJs
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