Sunday Lunch

I love to prepare a great Sunday lunch...my Mom always prepares a roast on Sunday and, my recipe is ready right when you walk in from church.  


Beth's Roast, with Merlot Gravy


1 chuck roast
1 cup Merlot
salt and pepper
garlic powder


Rinse the roast and, place it on a foil lined pan.  Liberally add salt, pepper and garlic powder (no need to measure, just shake away).  Pour 1 cup merlot over top of roast.  Bake at 350 degrees 3-3 1/2 hours.  Check the middle for desired wellness.  Pour the drippings from the roast in a gravy boat and, serve with the meat. 


Tater Tot Casserole


1 large package frozen tater tots
1 container sour cream (16 ounce)
1 can cream of mushroom soup
1/2 cup half-n-half 
8 slices thick sliced bacon, crisp and crumbled
salt and pepper
garlic powder
2 cups cheddar cheese, grated


Place tater tots and all ingredients (reserve the cheese) in a large mixing bowl.  Stir until creamy.  I add 1 t. each of the seasoning, or, a little more, according to taste.  Spray a glass 9 x 13 baking dish with baking spray.  Place potato mixture in baking dish and top with the cheese.  Bake for 30-35 minutes at 350 degrees.  Serve hot. 


Side Note:  I always prepare my bacon in the oven. Super easy and, no grease mess to clean up.  Preheat oven to 425 degrees.  Place bacon on a cookie sheet (no need to grease pan).  Bake for 15-20 minutes until bacon is crisp.  
This recipe is my own creation, feel free to share it or enjoy it for you and yours.  

Sunday Lunch

My dear Mama prepared a wonderful roast nearly every Sunday after church, during my growing up years. 


I hope to duplicate this tradition.  There is nothing better than a wonderful pot roast prepared for Sunday lunch.  Go ahead and get in the habit of inviting friends for lunch too.  What about your minister and his family?  Get to cooking and, bless someone as you serve it up.

Recipe and Photo Credit:  Paula Deen.

Easy Pot Roast

• 1 (3 to 4-pound) boneless chuck roast
• 1 teaspoon House Seasoning, recipe follows
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 cup thinly sliced onion wedges  (*frozen chopped onions work well too)
• 3 cloves garlic, crushed
• 2 bay leaves
• 1 can cream of mushroom soup
• 1/4 cup red wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon beef bouillon granules
• 3/4 cup water

Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onionsand garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into asaucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients and store in an air tight container for up to 6 months.