Savory Sunday Roast

Grandma Aden is notorious for her Sunday pot roast. She places it in the oven prior to leaving for church in the morning. Near noontime, the house consumes you with that undeniable smell of comfort.

I’ll be honest and say that I was a little nervous about trying this roast in the oven. I have a foolproof, sure-fire method using the slow cooker. Why go down the road of uncertainty? Somehow I was able to muster up enough bravery to try a different route. The Savory Sunday Roast recipe yielded a product that exceeded my {lofty} ideals of the perfect roast:

browned crust with intense {salty} flavor
moist and tender center
gravy not needed or used sparingly, ketchup is insulting

I would also bet {chocolate} that the marinade would be equally tasty with pork chops, or a tougher cut of beef such as sirloin or flank steak. Try this number any day of the week, not just on Sunday!

  • 5 to 6 pound boneless english or rolled rib roast
  • ¼ cracked pepper
  • ½ teaspoon cardamon seeds, crushed

Mix the pepper and cardamon together. Rub this mixture into the beef until beef is well coated.

  • 1 tablespoon tomato paste
  • 1 large clove garlic
  • 1 teaspoon paprika
  • 1 cup soy sauce
  • ¾ cup red wine vinegar

Combine tomato paste, garlic, paprika, soy sauce and vinegar. Place peppered roast in this marinade in a bowl, covered. Allow to marinate 48 hours in refrigerator. Turn and baste roast frequently with marinade.

to cook:

Drain marinade, place roast in pan and seal tightly with foil. Place in 300º oven. Cook 2 hours. Last 10 minutes, remove foil and cook at 350°. Corn starch may be added to pan juices to make gravy.

  • Used a 4 {ish} pound, bone-in chuck roast.
  • Added ground black pepper and ground cardamom to the marinade, rather than making a coating. Approximately 1 teaspoon of each.
  • Marination time was closer to 24 hours because I struggle with planning ahead of the meal.
  • Placed roast in a dutch oven with lid, rather than foil.
  • A {wee} bit short on time. Bumped the cooking temperature to 350º during the covered portion and 400º during the uncovered portion. Still moist and tender.




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