Sunday Roast

Roast. The perfect Sunday Dinner.  Cook it slow all day in the oven, and your whole neighborhood will wish they were eating with you tonight. I like Rump Roast and Shoulder Roast.  The trick is cooking them long enough so they fall apart. 

Ingredients: 

• 4.5 lb Roast

• 1/2 stick butter

• 1 onion diced 

• 1 tbsp salt 

• 2 tsp pepper

• 10 cloves garlic chopped 

• 1/2 tsp blackened seasoning 

• 1/4 tsp thyme

• 1/4 tsp oregano

• 32 oz chicken broth

• 16oz beef broth 

Directions: 

• I like to cook my roast in a dutch oven. 

• Heat the dutch oven

• Season the top of the roast with all of the seasonings listed

• Place top down in pan and sear it 

• While it is in the pan, sprinkle the same seasonings(about 1/4tsp each) on the bottom of the roast, then flip and sear the bottom

• Remove roast and add onions 

• Cook until translucent, add any other veggies you may want (carrots, potatoes, mushrooms) 

• I always add about 1.5cups of mushrooms

• Cook on 350 for one hour

• Lower heat to 250 and cook for 3 hours or until dinner time 

• When done, remove the roast to a plate to slice.

• Remove some liquid and mix about 1/4 cup flour with it and add it back to the pot

• This will thicken your liquid and make a gravy

• If you have too many leftovers for your family, this is one recipe that freezes really great.  Freeze in some gravy and pull out when you want to use! Makes a great poboy.