Lately I’ve been on a kick to make and eat simple foods. One of my family’s Sunday traditions growing up was to have a beef roast for lunch. So I recently decided to try one myself. I was shocked at how tender and yummy it was! (Meat doesn’t always cooperate like that for me.) Here’s how I fixed it.
- First, I started by picking out a rump roast because it’s known to be tender and have great flavor. (Side note…When I was a kid, I refused to eat rump roast once I found out which part of the cow it was. If you have picky eaters, I suggest not telling them where the meat came from. )
- Second, I browned all sides of the roast in about a tablespoon of olive oil. (I used my handy-dandy Chefmate stockpot because it can go straight from the stovetop to the oven.)
- Third, I left the roast in the pot and filled the pot with about one to two inches of water.
- Then I put the lid on and let it cook in a 300-degree oven for 3-4 hours.
When we got home from church, the smell in our house was divine! That day we paired it with some basic sides and veggies. (This is the kid-sized version. )
Or if you want to spruce it up with an Amish-classic twist, you could cook some egg noodles and make beef and noodles. Put it on top of mashed potatoes and you’ll have extra yum.
Or if you have leftovers like I did, you can cut up the roast beef and make a salad. I left the meat cold, but you could warm it up too. This salad has Romaine lettuce, the leftover beef, shredded carrots, sunflower seeds, and dried cranberries.
It would taste awesome with any salad dressing, but I mixed up my favorite combo (thanks to my friend Karin at All Points Whole!)–Olive oil and balsamic vinegar. Yum!
Do you have any foods that do triple duty? What’s your traditional Sunday lunch?
Have a great weekend!