It’s been a couple of weeks since
I cooked anything (other than scrambled eggs), but at the end of last week, I
sat down to make a proper meal plan, and yesterday we had what felt like an
equally proper Sunday lunch. In honor of that, I thought I’d share a recipe for
the first time in forever, and after I share how it nourished the body, I’ll
tell you a little story about how it nourished the soul.
Sunday
Pot Roast
2 pounds
Lean Chuck Roast
½ Onion (diced)
½ Pound Carrots (chopped)
1 Bag Baby Potatoes (quartered)
1 teaspoon Garlic Powder
1 teaspoon Thyme
1 teaspoon Seasoned Salt
1 ¼ cup Unsalted Beef Broth
2 teaspoons Liquid Smoke
Place roast
in bottom of slow cooker. Cover with diced onion, chopped carrots, and
quartered potatoes. Sprinkle garlic powder, thyme, and seasoned salt over top
of vegetables. Pour beef broth over all ingredients and top with liquid smoke.
Cook on low for 8 hours. Enjoy!
When I was growing up, Mom had a
rotation of meals she made on Sundays, and most of them involved a slow cooker.
Our church was about a half hour drive from home, so by the time we arrived back
at the house, everyone was hungry. Mom would get up early on Sundays,
put meals in the slow cooker, and that made life so much happier after church.
One of those meals? Pot roast
with potatoes and carrots. I loved pot roast, though I didn’t
particularly love the carrots and potatoes. I ate them because I had to, but meatatarian
Bekah really was just there for the pot roast. As an adult, I’ve not made pot roast
terribly often, and I’m guessing it was the disdain for the carrots and
potatoes that kept me away.
But in this season of our lives,
I’m all caught up in nostalgia, and I find myself craving some of my favorite experiences
of life. And one of those happens to be a nice Sunday meal. So I sat down last
week and worked to find a recipe that felt like a healthier version of the pot
roast I grew up with, made some adjustments, and then I came home from church and
set the table like a fancy Sunday lunch deserves. And it was my favorite. (Ryan’s
too!)
Here are
some of the things I did that made the difference:
*I actually
put this meal together super late Saturday night. Just before midnight, I
assembled it all in the slow cooker and then I began the 8 hour cooking as we
went to sleep. Our slow cooker (we have the gray one) has the beautiful feature of automatically switching over to
warm once the cooking is done, so I knew it wouldn’t dry out or burn once it
was done cooking, and I also figured the bonus time would make the meat even more
tender – which was true!
*The late-night
assembly made for an even easier Sunday morning, which I always celebrate. And
the house smelled amazing when we woke up and when we came home from church
which added to the whole nostalgia thing.
*I decided the
thing I didn’t like about the potatoes and carrots when I was growing up was
the size of both. Mom would quarter whole potatoes, which are still pretty big.
And the carrots were pretty big, too. I don’t know if the texture or flavor got
to me more, but I didn’t care for either. Choosing to quarter baby potatoes and
chop baby carrots made all these issues disappear.
*Mom always
made gravy to pour over the roast, which I liked on the original serving day,
but I never liked it for leftovers. The texture always changed. So I skipped
all gravy for ours. I just did the broth over the meat and veggies, and I didn’t
miss the gravy a single bit.
*We ate ours
with some homemade organic bread someone had given us after Dad died, and it
reminded me of the homemade dinner rolls Mom used to make. Note to self: make a
batch of dinner rolls and freeze them to thaw in small batches for Sunday
lunches!
*We commissioned
the cloth napkins, napkin rings, and fancy glasses, and that made it a proper Sunday
lunch. Ryan lamented that we hadn’t thought to get sparkling grape juice, and I
agree. We should do that at least once a month. Let’s bring back those
beautiful Sunday lunches!