Remembering Sunday Meals with Ciara Hyatt

Ciara Hyatt from Homemade Takeout, our food columnist, is sharing all her memories of great meals she had as a child.  Reminiscing on a traditional Sunday meal, she sent in this mouthwatering recipe of a roast, potatoes, and carrots:

There are certain meals that do more than feed your belly, they also feed your soul. I think that’s why we like them so much.  They bring back memories of our childhood, or maybe to a place we vacationed, or to a special restaurant that we were always so excited to go to.

Most of the meals that I make come from a wonderful childhood memory.  Although during any day of the week my mom would put a spread on the table, Sunday suppers were the ones that really seem to hold a certain special place in my heart. While the meal was nothing short of amazing, I feel like the memory of a Sunday in my house growing up was just as special as the food was.

From the time mom started waking us up to the hustle and bustle of all 7 of us kids trying to push and shove for our turn in the bathroom, and the way dad always reminded us to be on our best behavior as all 9 of us filed into the church pew, or walking through the front door after church to the aroma of the roast, potatoes, and carrots that had been slowly cooking all morning are things I remember like it was yesterday! And that is exactly why, when I was planning a family dinner last Sunday, that I chose to make a roast.

It is not a fancy meal, or a hard meal to make, but it has such a distinct flavor, and in my book, it’s at the top of the list when it comes to “comfort food.”  I hope you make this meal, but most importantly, I hope you make lots of memories around the table as you enjoy it.

Roast, Potatoes, and Carrots, served with brown gravy:

2 tbsp. extra virgin olive oil
3-4 lb chuck roast
8 medium russet potatoes, washed and cut in halves
1 small bag carrots, rinsed
1 large yellow onion
1 tbsp. salt
2 tsp. ground pepper
2 tsp. garlic powder
1 packet of pot roast “bag and seasoning” (any brand)

In large skillet, heat olive oil over medium-high heat. While skillet is heating, season both sides of chuck roast with salt pepper, and garlic. Firmly pat the seasonings into the roast and place in the skillet for about 3 minutes per side to brown both sides and ensure that the flavors are locked in before cooking.

Open seasoning bag and place roast, sliced vegetables, and seasoning from packet with 1/4 cup water. Seal bag according to instructions, and place in the oven on 350 for 1 hour and then lower to 250 and cook for 3 more hours. When roast is done it should be so tender that you cannot transfer it to the table without it falling apart.

For the gravy: add 2 tbsp. flour to the skillet that you browned the roast in, over medium-high heat. Quickly whisk flour in the skillet and slowly add the drippings from the roasting bag into the skillet. As soon as it comes to a boil, lower heat to low temp until a smooth gravy forms. Serve this meal with homemade yeast rolls (recipe coming soon)…and a thankful heart.

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