Sunday is my favorite meal day. Probably because growing up, Sunday was the one day that my mom always made a yummy meal, without fail. Growing up with 7 other siblings, it’s no surprise that “sit down dinners” as we called them didn’t happen too often. But Sunday (as far as I can remember) was a day that my mom made dinner. And when my mom made dinner, she’d go all out. It always felt like a feast. My mom was notorious for seeking people out who could probably use a dinner invite. To boost their spirits or otherwise. Both my parents in fact are always the first to reach out to a new family in the area, a single man or woman, a widow or widower, and of course the missionaries were regular guests. If people with kids came over I’d be out climbing trees with them, catching lizards, showing them our frog pond (it was more like a ditch), all the while the smell of onions or grill would fill the air. So basically what I’m saying is that I have fond memories associated with Sunday meals.
Roast has kinda become our favorite Sunday meal. Not sure how that happened…but I always end up making roasts on Sunday…not EVERY Sunday, but when I do, that’s the day of the week it falls on…maybe it’s because Daniel is home with me, so since he’s available to distract Kylie, it puts me in the mood to cook, chop, bake whatever. The funny thing is though, that this roast it extremely simple. Basically chop, season and the oven does the rest of the work. Very basic, but there are a few things I’ve learned to do that make it extra yummy the way I like.
1 beef roast
5 Potatoes (I like red the best)
3 cloves garlic
1/2 yellow onion
6 carrots
Garlic salt
Course Salt
4 Tbl Olive oil
1/4 c water
Preheat oven to 400 F
- Coat the bottom of pan with olive oil. Layer some of the onion slices on the bottom *this helps to enhance the flavor.
Rub the course salt over all sides of the roast. - Season top and bottom with garlic salt. Place roast in center of the pan, and make 3 small slices randomly in the meat and stuff garlic cloves inside.
*I learned this trick from my mom, and if you like garlic, they make pleasant surprises while eating when you come across one 🙂 - Chop the potatoes and carrots, and fill the rest of the pan on all sides. Pour water over top of vegetables before baking to help them cook. Add more seasoning to taste over veggies.
*THE POTATOES AND CARROTS WILL SHRINK WHEN COOKED, SO BE SURE TO LOAD UP THE PAN. THEY’RE GREAT TO HAVE FOR LEFT OVERS
*Here’s a trick. Cover with aluminum foil for the first hour of cooking. Then remove the foil for the last 30 min. The foil keeps the meat tender and juicy, while the last 30 min uncovered makes the outside slightly crisp. It’s soooo delicious, because the seasonings become a savory layer.
EAT AND ENJOY!!!
