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Roast 2 cropped

Sunday Roast with sautéed greens and horseradish sauce

Prep Time: 25 minutes Cook Time: 4 hours, 10 minutes

A traditional slow-cooked Sunday Roast is a great way to bring the family together. This roast can be cooked in a Dutch Oven, a roasting pan, or a large baking dish. Kick off your Sunday by preparing the meal to slow-cook throughout the day. The incredible aroma filling your home will be all the convincing you need to gather your family around the table to feast on your masterpiece.

    Roast Ingredients
  • 8 carrots (peeled and cut into large chunks)

  • 8 Yukon Gold potatoes (cut in half)

  • 1 tablespoon vegetable oil

  • 2 teaspoons salt

  • 3 whole garlic cloves (peeled)

  • 3 1/2 pounds beef chuck roast

  • 1 large onion (peeled and cut into large chunks)

  • 1 teaspoon ground black pepper

  • 2-3 bay leaves

  • 1 carton of beef stock (just in case)

    Roux Ingredients
  • 2 tablespoons butter

  • 2 tablespoons flour

    Horseradish Sauce Ingredients
  • 1 teaspoon Worcestershire sauce

  • 1 tablespoon horseradish

  • 3 tablespoons mayo

    Roast Directions

  1. The Warm Up Act

    Before starting, let your roast sit at room temperature for 20 minutes. Then preheat your oven to 300 degrees.

    Tip: This will help the muscle relax and will result in a more tender roast, overall.
  2. Season

    Combine the salt and pepper together. Sprinkle 1 teaspoon on each side of the roast.

  3. Sear

    Drizzle a little oil into a hot frying pan and heat for 20 seconds. Start to sear your roast in the pan, generously browning both sides. When the roast is browned, remove from the pan and place in your cooking vessel of choice.

    Tip: A Dutch Oven has an uncanny ability to brown and caramelize vegetables while keeping the roast moist and tender.
  4. Vegetable Matter

    Add the potatoes, carrots and onions to the hot pan and season with remaining salt & pepper mixture. Add additional oil at your discretion to avoid burning. Toss your mixture every minute for 5-6 minutes, slightly browning some of your vegetables. Add the bay leaves and garlic cloves and continue to sauté for 1 additional minute.

  5. Out of the Frying Pan

    Remove the vegetables from the pan and arrange them around the roast in the baking dish.

  6. Precious Fluid

    Pour a half cup of water in the pan to deglaze. Use a wooden spoon to scrape off the little bits stuck to the bottom of the pan.

  7. Oven Time

    Pour the liquid over the roast and put on the cover. Place the baking dish in the oven and cook for 2 hours.

  8. Flip!

    Carefully remove the baking dish from the oven. Flip your roast and then cook for 1 additional hour. Spoon any drippings over the top of the vegetables to help keep them moist while cooking.

  9. Rest time

    Remove the roast and veggies from the oven and let it rest for 15 minutes.

    Roux Directions

  1. Roux the Day

    Now it’s time to make your roux – combine oil and flour into a pan and cook over medium heat while stirring with a wooden spoon. Cook until light brown.

  2. Juiced Up

    Turn the heat down to medium-low and add 1.5 cups of the juices from the roast to your roux while stirring. If you do not have enough juice, you can add beef stock to make up the difference.

  3. Creamy Smoothness

    Simmer for 5-8 minutes and stir until thicken to ensure sure your gravy does not stick to the pan. Thin with extra stock if desired.

    Horseradish Sauce Directions

  1. Wisk it Good

    Wisk the Worcestershire sauce together with the horseradish, and mayo.

    Greens Directions

  1. Leafy Stuff

    Sauté your greens. Put a pan over medium-high heat and drizzle a little olive oil into the pan. Toss in the greens and lightly sauté for 10-15 seconds, just enough to wilt your greens. Salt to taste.

    Serving Directions

  1. When a Pan Comes Together

    Place your roast and veggies onto a serving platter and pour the gravy over the roast. Serve to your family with the horseradish sauce for that extra little kick some of them may need.