nothing better than a good roast. I like them because they are so versatile and can be made different ways and the leftovers can you be used to create another wonderful meal. made with onions and peppers….it’s the bomb!
for the roast, you will need:
- a chuck roast of whatever size you choose
- a medium onion sliced thinly
- 1/2 green bell pepper sliced
- 1/2 red bell pepper sliced
- 1/2 orange or yellow bell pepper sliced
- 2 tbsp of tomato paste
- 4 cups of reduced sodium beef broth
- 1/4 cup of dry red wine (optional)
- 1 tsp dried thyme
- salt & pepper to taste
- 1 lb of carrots halved and chopped
- 2 cloves of garlic minced
- 1 tbsp olive oil
- 1 tsp seasoning salt or Cajun seasoning (I use Cajun seasoning a lot, because….well, it’s what I grew up on and I’m Cajun, duh.)
- heat the olive oil in an oven safe roaster or dutch oven.
- season the roast with salt and pepper and brown on both sides until you see a caramelized crust starting to form. (that’s HEAVEN…it’s what makes the roast so divine….gotta have that caramelized yumminess!)
- remove the roast from the pan and add in the onions, bell peppers and garlic and stir to loosen the bits from the bottom and coat the veggies with all of the seasoning from the pan.
- add a little more salt and pepper along with the thyme, tomato paste and seasoned salt and stir.
- add in the wine and cook down…then the broth.
- bring it to a boil, cover and place it in the preheated oven.
- an hour before cooked, add in the carrots.
with mashed potatoes, carrots and a big glass of sweat tea…this roast satisfies all that ales you! It is such a great and easy roast recipe and in just three or four hours, it’s ready to enjoy.
now for the 2nd story for this roast.
I call it Sunday soup, because when I was growing up, my mom always started her roast before we went to church on Sunday’s. we would either enjoy it alone as a family or we would have company and enjoy it all together with stories and all! It just reminds me of Sunday’s!
any way…here’s what I do:
- pull any leftover roast and pick apart with two forks.
- heat a soup pot with a little olive oil and saute onions, celery and garlic until translucent.
- add in salt, pepper, thyme and a tbsp of tomato paste and stir to combine.
- add in broth from roast and 4 cups of water and bring to a boil.
- add the roast back in along with 1 cup of frozen corn, 1 cup of frozen green beans, 1 cup of frozen peas and carrots, 1 cup of frozen butter beans and 2 red potatoes sliced.
- right before serving, add in 1/4 cup of freshly chopped parsley for the win…..so good, so yummy, so satisfying!!! Happy Sunday Soup y’all!