Monday bloody Mondayyyy!
Wrong day? Woops, my bad.
For some reason that song has been stuck in my head for about 2 weeks now. Everytime I hear, or even think about the word Sunday that chorus line immediately pops into my head.
I suppose it could be worse though, I mean, it is a good song.
This past Sunday was pretty uneventful for me. I really did…. nothing pretty much. Yeah. I slept in, stayed in my pajamas and watched movies all day. Typical white girl day.
I suppose I earned it somewhat though, this past week was filled with tests and stress, then Saturday I went running, hiked over at the Greenbelt, and then went to the gym to finish off my day. Byebye calories!
So I treated myself to being lazy, watching chick flicks, and tossing this roast into the oven and smelling it’s intoxicating deliciousness roast all day.
I can’t really take full credit for this one, it’s one of my mother’s very heavily guided recipes. Thanks mom!
Sunday Pot Roast
(Recipe by Sarah Eats Austin’s mother)
2 lb chuck roast
salt and pepper
15 oz tomato sauce
2 tbls balsamic vinegar
1 tsp thyme
1 tsp oregano
1 clove garlic, minced
1 bay leaf
2 sprigs rosemary
2 large russet potatoes, diced
1 lb pearl onions, peeled
Preheat oven to 300F.
Heat olive oil in a large dutch oven over medium high. Season roast liberally with salt and pepper and brown on both sides, about 5 minutes each side.
Meanwhile mix the tomato sauce, balsamic vinegar, seasonings, garlic, and bay leaf. Pour over the roast and place in the oven for about 2 1/2 hours. After that, take out and place potatoes and onions in as well. Place back in the oven for another 2 1/2 hours.
Remove and enjoy!