Adapted from Pioneer Woman
I love making a big Sunday dinner. The boys watch the football games and I listen to them in the kitchen while making dinner. This is one of the reasons I love Fall so much. My Mom also made big Sunday dinners and so I feel like it’s kind of a tradition. She would make a lot of roast dinners – pot roast, beef roast, pork roast – sometimes lamb. This one hit the spot!
1 whole (2-3 pounds) chuck roast
2-3 Tablespoons olive oil
3 whole onions
6 whole carrots
3-4 turnips, cut
salt to taste
pepper to taste
1 cup red wine
2-3 cups low sodium beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste
½ stick butter
½ cup half & half
1 teaspoon Lawry’s seasoned salt
pepper, to taste
- Generously salt and pepper your chuck roast.
- Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil.
- Cut two onions in half and cut the carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
- Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
- If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
- When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups).
- Add in the onion, cut up turnips and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
- Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours or until internal temperature is around 140°
- While the roast is cooking, make the mashed potatoes. Start a pot of water on the stove big enough to cover all of the potatoes. Wash the potatoes well and cut them into chunks. Throw them into the water and bring to a boil.
- Cook until soft (time will vary depending on how many potatoes and how small you cut them) around 20-30 minutes.
- Drain potato water and keep potatoes in the pot. Turn the heat on low and mash them until smooth.
- Add in your butter and half & half and mix until creamy. Add seasoned salt and pepper to taste. Dinner serves 8.
Turnip is a root vegetable has one third the amount of calories as an equal amount of potatoes. Turnips provide an excellent source of vitamin C, fiber, folic acid, manganese, pantothenic acid, and copper. They are also a very good source of thiamine, potassium, niacin, and magnesium. In addition, they are a good source of vitamin B6 and E, folic acid, and riboflavin.
Delicious! Classic and one of those cook all day dinners that is so worth it when you get to eat it at the end of the day!