Sundays are definitely a family day and it is pretty rare that my husband and I find ourselves at home by ourselves to spend a relaxed day together after church. But sometimes we cancel all our plans and make it happen. And he jumps for joy, because he knows that he will most likely be getting a roast. For the next few days. And he is a happy, happy husband.
I had never made a roast before I was married – that was my mom’s job. But upon getting married, I took this very seriously. I knew and understood, that having a mouth-watering, jaw-dropping, show-stopping roast was one of my priorities.
So I started to research, and ask questions, and try different versions… and now this is OUR Sunday Roast.
This is an eye of round roast. I start by salt and peppering it (kosher salt and lots of pepper), and then searing it on all sides on high heat. I have found that about 1 minute on each side does the job. I have tried not searing it – and I missed the flavor that the seasoning and searing gives it.
I quickly take the meat out and add about 1/2 cup of water and stir to get all the yummy bits off of the bottom. Beef broth could be used rather than water, but water does the trick.
Then I add 2 cans of cream of mushroom soup, and stir it into the water. Put the roast back in, and then top the roast with a packet of onion soup mix. Add in some chopped carrots… and then… my favorite ingredient: fresh rosemary! I LOVE fresh rosemary with roast.
And… I grow rosemary in my garden and in the fall, I cut several sprigs off and freeze them in a baggy. Those frozen sprigs work great in this type of recipe!
Cover and cook at 275 for 3-4 for hours for a 3 to 4 lb roast or 5 hours for a 5 lb roast.
When there is about 30 minutes left (i.e. right when I get home from church), I add sliced mushrooms.
And this is what it looks like. That gravy is all ready to go… just take out the roast and then fish out the rosemary, carrots and mushrooms.
Sometimes I will add a packet of gravy mix to get a little beefier taste to it – but this gravy is really good… and beefy. It has a complex taste – my husband loves it!
And I learned from a cooking class, that you should cover your roast with tin foil and let is sit for at least 10 minutes before you cut into it. The juices will stay in better.
The gravy. I love this gravy.
And I love Sundays.
Here is the rundown again:
2 cans of Cream of Mushroom Soup
1 Packet of Dry Onion Soup Mix
Fresh Rosemary (about 4 sprigs)
- Season your roast and sear on all sides
- De-glaze bottom of pan
- Add both cans of Cream of Mushroom soup
- Sprinkle onion soup mix over top of roast
- Add carrots
- Add rosemary
- Cover and cook at 275 for 3 to 5 hours
- With 30 minutes left add mushrooms
- When done, pull roast out of pan, cover with foil and wait for at least 10 minutes before slicing
- Remove all vegetables out of gravy