Sunday Roast

Usually every Sunday when we have dinner we do what is called the Sunday Roast. A proper family meal. I grew up with Sunday dinners being some sort of roast, ham, turkey, meatloaf, it was the one day when a solid square meal was provided with all the trimmings. During the weekday provided leftovers and room for more relaxed dinners. This wasn't so much of an Easter feast however Sunday roast and holidays possibly make for an easy, if not regular, dinner. 

And this was how everything was plated. Yorkshire pudding included. Lashing of gravy. Plenty of leftovers. Which we had on Monday.   

Hope everyone had a great weekend! - JW  

Sunday Roast on Thursday

I decided to cook a roast, the first in two years. I used the slow cooker although my first instinct was to turn on the oven. I used a bit of red wine, some olive oil, a whole bunch of mixed herbs and some cloves of garlic. Set the slow cooker to low and cooked it for about 5 hours.

When the roast was done this was how it sliced. Growing up we always had Sunday roast. It wasn't Sunday unless the oven was cooking up a roast. Mash potatoes, peas, corn and always a slice of bread with butter accompanied the roast. I was more of a meat eater back then in part due to my heritage. Although I like to maintain those traditions I do like to make more well balanced choices.    

Just seeing this photo sends me into vegetable heaven! There is nothing more comforting than oven roasted veggies. This is super easy to make. I quartered potatoes, carrots and onions and added a handful of peeled cloves of garlic in a large bowl. I then added some olive oil, pinch of salt, some pepper, some herbs, balsamic vinegar and tossed to coat. Put them on a baking try lined with parchment paper. I popped the tray into the oven for about 40 minutes on 400ºF. Checking every now and again and flipping if needed. 

This was my plate. A kale salad, roasted veggies, mushy peas and to the right is a tiny piece of meat. It's quite laughable the size, I suppose. Meat isn't my first choice, especially red meat. In fact, veggie options are what I gravitate to the most. Look at the size of the salad on my plate! However some family and friends eat meat. I accept that. Therefore I accommodate. Enjoy your weekend! - JW     

Wednesday Roast

Growing up roasts were always on Sunday. Hence the term Sunday Roast. Well last night I brought Sunday Roast to Wednesday night's dinner. It has been awhile since I roasted beef. With much research and crossing referencing multiple recipes all I know is that I wanted it done and slow roasted. Nobody likes it when the main coarse is overdone and tough! The roast was drizzled with olive oil and then very generously smothered with Herbes de Provence. I let the beef marinate with this mixture for about six hours in the refrigerator. Usually Herbes de Provence consists of the following mixed herbs savory, fennel, basil, thyme and lavender. The mixture that I have included garlic and lemon peel. The house smelt wonderful, very fragrant! I roasted the beef at 325º for 2 hours, uncovered with a bit of water in the bottom of the pan. It probably could have used an extra 15 minutes. As I said I wanted it done but not tough.   

In a large foil tray I tossed pre-boiled potatoes and carrots and tossed them in olive oil, salt and pepper. I also added five whole cloves of garlic into the mix. Normal I would add some herbs and balsamic vinegar but omitted them this time. Due to the fact that the beef was encrusted with Herbes de Provence and I was also serving the meal with a curry gravy. Talk about worlds colliding but all the flavours worked so well together. I roasted the potatoes and carrots at 400º for about 30-40 minutes. Occasionally tossing... chuffing them in the foil tray.    

After all the effort this is how it was served pre-gravy. Also added was a side of peas because it just wouldn't feel complete otherwise. - JW