Why Make This Recipe
Mom’s Sunday Roast with Rich Gravy is a classic dish that brings the family together. This hearty meal not only fills the belly but also warms the heart. The combination of seasoned meat, savory vegetables, and rich gravy makes it a favorite for special occasions and everyday dinners alike. Plus, it’s an easy recipe that anyone can master, making it a great choice for both novice and experienced cooks.
How to Make Mom’s Sunday Roast with Rich Gravy
Ingredients
- 3-4 lb roast (beef or pork)
- Salt
- Black pepper
- 2-3 garlic cloves, minced
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups beef broth
- 1/2 cup red wine (optional)
- Fresh thyme
- Fresh rosemary
- Olive oil
Directions
- Preheat your oven to 350°F (175°C). Season the roast generously with salt and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat and sear the roast on all sides until browned.
- Remove the roast and add the chopped onions, garlic, carrots, and celery to the skillet; sauté for 5-7 minutes until softened.
- If using red wine, pour it in to deglaze the pan by scraping up all the browned bits.
- Add the beef broth along with fresh thyme and rosemary.
- Return the roast to the skillet, cover, and transfer to the oven. Roast for approximately 2-3 hours or until the meat is tender.
- Remove the roast and let it rest while you simmer the pan juices on the stovetop until they thicken into a rich gravy.
- Slice the roast and serve on a platter drizzled with the homemade gravy. Optional: Serve with mashed potatoes, steamed green beans, a fresh salad, and crusty bread.
- For storage, once cooled, store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months; separate meat and gravy if possible for best results.
How to Serve Mom’s Sunday Roast with Rich Gravy
Serve Mom’s Sunday Roast on a large platter, drizzled with the delicious gravy. It pairs wonderfully with sides like creamy mashed potatoes, crisp green beans, and a light salad. Don’t forget some crusty bread to soak up all that gravy!
How to Store Mom’s Sunday Roast with Rich Gravy
Once cooled, you can store leftovers in an airtight container in the fridge for 3-4 days. If you want to keep it longer, feel free to freeze the leftover roast and gravy for up to 3 months. Just be sure to separate the meat and gravy for the best results.
Tips to Make Mom’s Sunday Roast with Rich Gravy
- Make sure to sear the meat well; this adds flavor to your dish.
- Use fresh herbs if you can; they enhance the taste greatly.
- Give the roast time to rest before slicing; this keeps the juices inside.
Variation
You can add different vegetables like potatoes or parsnips to the roasting pan. You can also use a different type of meat like lamb or chicken for a unique twist.
FAQs
Can I make this roast in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the meat first, then transfer it to the slow cooker with the vegetables and broth. Cook on low for 6-8 hours.
What can I substitute for red wine?
If you prefer not to use red wine, you can skip it or use extra beef broth instead.
How do I know when the roast is done?
Use a meat thermometer! The internal temperature should reach at least 145°F (63°C) for medium-rare beef or 160°F (71°C) for pork.
