Sunday Roast

Sunday Roast

There’s something quietly magical about a Sunday roast. It’s not just the food, though the aroma of slow-cooked beef, crisping potatoes, and rich gravy certainly helps. it’s the memory's of bringing people together for a great meal and fellowship.

Preparing a roast is an act of care. You season thoughtfully, baste patiently, and check the oven more times than necessary, all with the anticipation of sharing something comforting and homemade. The kitchen becomes a gathering place long before the meal is ready, with conversations starting over chopping boards and laughter mixing with the sizzle of roasting pans.

But the real heart of a Sunday roast is the table. It’s where family and friends come together, phones set aside, plates passed around, and stories exchanged. It doesn’t matter if everything turns out perfectly, what matters is the warmth of the moment, the second helpings offered, and the sense of connection that lingers long after the last bite.

In a busy world, a simple Sunday roast reminds us to slow down, to nourish not just our bodies but our relationships. And sometimes, that’s exactly what we need most.

Beef Eye of Round roast

Ingredients

• 4lb beef eye of round (or chuck roast)

• 1.5 tsp each salt and pepper

• 2 tbsp olive oil

• 3 garlic cloves , crushed

• 1 large onion , chopped

• 4 celery ribs , chopped

• 4 carrots , chopped

• 2 tbsp tomato paste

• 2 cups dry red wine

• 2 cups beef stock

• 2 sprigs of fresh thyme

• 1 sprig of fresh rosemary

• 2 bay leaves

Instructions

• Preheat oven to 325°F.
  

• Sprinkle salt and pepper on cutting board and roll the beef till covered

• Let rest in the fridge for a few hours uncovered (I normally rest over night)
  

• Heat oil in a large ovenproof pot over high heat. Brown all sides of the roast
  

• Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.

• Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.

• Add tomato paste and cook for 1 minute.

• Add wine, broth, thyme, rosemary and bay leaves. Stir until tomato paste is dissolved.

• Return beef into liquid, arranging them so it is submerged.
  

• Cover with lid and transfer to oven for 2.5 to 3 hours till you reach the desired doneness.
  

• Remove beef carefully. let rest 10 minutes then slice.

• Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional - can skip if you don't mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary - simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
  

• Place beef on serving plate, spoon over sauce. Serve!
  

Notes

This recipe will also work great with any slow cooking cut of beef, Chuck beef (cut into tennis ball size pieces), shanks, beef osso buco, even a whole brisket piece. Just bear in mind the size of the meat so it cooks in around the same time, though it's easy to adjust: if beef cooked before sauce reduced, just remove then reduce sauce. If it needs longer, just add water and keep cooking.

2. Red Wine - Use a good value full bodied red wine, like cabaret sauvignon or merlot. No need to use expensive wine for slow cooked recipes like this (and the New York Times agrees). 99% of the alcohol in the red wine evaporates during cooking. The sauce does not taste winey at all, it completely transforms.

Non alcoholic sub: Use non alcoholic wine OR use 0.5 extra cup of beef broth, 1.5 cups water, 1 tbsp Worcestershire sauce in place of 2 cups wine.

3. Cooking vessel / liquid level - the liquid should cover the meat if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just simmer it to reduce.