A slow roast for your next beautiful Sunday!
Sundays are supposed to be for resting and recouping but we all know the mad rush we go through to prepare for Monday. I love a good roast that allows me to get all my neglected chores done. This hearty meal does just that.
The prep is easy and you’ll be flittin’ and flauntin’ round the house in no time once it’s in the oven. You can even stretch out the cooking time in a crock pot and give yourself a good 8 hours or so.
The original recipe for this roast was a specialty of my Dad’s. He would make it on Sundays and watch football while playing card games with me. 500 Rummy was the name of the game and you guessed it, that’s where the title for my recipe came from.
Though his ingredients were a tad different than mine and didn’t include the rum, it’s pretty much the same taste, delicious! It is one of the most satisfying meals I can remember having as a kid. As an adult, it’s just as satisfying to make for my family.
If you’ve got plans to tackle a weeks worth of chores on Sunday or if you just wanna lay back and enjoy the day, this is a terrific meal that won’t tie you up in the kitchen. Perhaps you’ll play a game or 10 of 500 Rummy with your loved ones. Here’s to great food and great memories my foodie friends! ~ much love, Connie
- 3 tbsp canola oil
- 4-5 lb beef chuck roast
- 2 lg onion, chopped rough
- 3 lg carrots, chopped
- 3 lg stalks celery, chopped
- 4 garlic cloves, smashed
- 1 6oz can tomato paste
- 4 C beef stock
- 2 tbsp spiced rum
- 2 bay leaves
- 1 tsp fresh ginger
- 1 sprig rosemary
- Salt and freshly ground black pepper
- 10-12 small red potatoes, halved
- Preheat oven to 350 degrees F.
- Heat the oil in a Dutch oven on med/hi. Brown the roast on all sides. Remove and set aside.
- Add the onion, carrots, celery and garlic cloves to the pot. Cook until the onion is soft and the carrots are bright orange.
- Stir in the tomato paste and cook for one minute. Add the beef stock, rum, bay leaves, ginger and rosemary. Add salt and pepper to taste.
- Place the roast back in the Dutch oven and coat all sides with the sauce. Add the potatoes. Cover with lid and place in oven for three hours. Check the liquid level periodically and add more broth if needed.
- When finished cooking, skim any excess fat off the top of the liquid. Remove the rosemary and bay leaves.
- Serve the meat and vegetables along with the sauce over your favorite noodles.
Recipe by: Connie Murray @happybellyfoodie.com