The day he left for his 3rd Deployment to Iraq.
In honor of Father’s Day, today the Sunday Supper group is sharing dishes in honor of the Dad’s. Whether it is their own father, or the father that lives in their home, these dishes are for them. I am sharing my husband’s favorite Roast Beef.
To begin, turn your oven on to 275 degrees, with your oven rack lowered enough to fit a Dutch Oven with lid.
Wash, trim and cut 8-10 carrots into 3 inch pieces. I don’t feel the need to peel them, but do whatever floats your boat.
In an oven-safe Dutch Oven, heat about 2 tablespoons of oil until it is quite hot, but not smoking. Add in your carrots. Allow the carrots to cook until they get a little color on them.
Remove them to a dish, and in their place, add 5 peeled garlic cloves, and a large onion that has been peeled and halved. Cook these until they have some lovely color as well.
While those are cooking, pat dry, salt and pepper both sides of a beef "Underblade Chuck" roast.
Remove your onion and garlic to the dish with the carrots, and in with the roast.
Set it in the Dutch oven, and don’t touch it. Let it sit and sear for about 4 minutes.
Carefully turn it over and sear the other side.
While the roast is browning, measure out a teaspoon and a half each of Rosemary, Thyme and Parsley, a cup of Red Wine, two Bay leaves, and grab a carton of beef broth.
When the roast has browned on both sides, remove it from the heat.
Arrange the carrots, onion and garlic around the roast, then toss in the herbs. Pour in the wine…
And the broth.
Put the lid on your Dutch oven, stick it in your oven and walk away from your kitchen for about 4 1/2 hours. Your house will begin smelling heavenly!
After the afternoon has gone by, remove it from the oven, and carefully scoop the roast and the carrots out to a platter. Pull the meat apart with a couple forks.
For the finishing touch, ladle some of the broth through a sieve into a saucepan. You’ll want between 2 and 3 cups of the broth – however much gravy you would like to make. Begin heating the broth, and bring it to a gentle boil.
While it is heating, in a cup or a small bowl, combine a half cup of cold water and 3 heaping tablespoons of cornstarch. Beat them together with a fork or whisk until smooth.
Pour about half of the cornstarch mixture into the saucepan, whisking it together. Allow the broth to return to a boil. If it isn’t thick enough, add the rest of the cornstarch mixture, and again let it come to a boil.
Pour it into a dish and serve.
Enjoy!
Dad’s Favorite Roast Beef
by The Foodie Army Wife | Conni Smith
8-10 carrots
2 Tb cooking oil
1 large onion, peeled & halved
5 cloves garlic, peeled
1 Underblade Chuck Beef Roast (2-3 lbs or so)
1 tsp Salt
1 tsp ground Black Pepper
1 1/2 tsp Thyme
1 1/2 tsp Rosemary
1 1/2 tsp Parsley
2 Bay leaves
1 c Red Wine
32 ounces Beef Broth
1/2 c cold water
3 heaping Tb cornstarch
To begin, turn your oven on to 275 degrees, with your oven rack lowered enough to fit a Dutch Oven with lid.
Wash, trim and cut carrots into 3 inch pieces. I don’t feel the need to peel them, but do whatever floats your boat.
In an oven-safe Dutch Oven, heat oil until it is quite hot, but not smoking. Add in your carrots.
Allow the carrots to cook until they get a little color on them.
Remove them to a dish, and in their place, add garlic cloves and the large onion.
Cook these until they have some lovely color as well.
While those are cooking, pat dry, salt and pepper both sides of the roast.
Remove your onion and garlic to the dish with the carrots, and in with the roast.
Set it in the Dutch oven, and don’t touch it. Let it sit and sear for about 4 minutes.
Carefully turn it over and sear the other side.
While the roast is browning, measure out your Rosemary, Thyme and Parsley, a cup of Red Wine, two Bay leaves, and grab a carton of beef broth.
When the roast has browned on both sides, remove it from the heat.
Arrange the carrots, onion and garlic around the roast, then toss in the herbs. Pour in the wine and the broth.
Put the lid on your Dutch oven, stick it in your oven and walk away from your kitchen for about 4 1/2 hours. Your house will begin smelling heavenly!
After the afternoon has gone by, remove it from the oven, and carefully scoop the roast and the carrots out to a platter. Pull the meat apart with a couple forks.
For the finishing touch, ladle some of the broth through a seive into a saucepan. You’ll want between 2 and 3 cups of the broth – however much gravy you would like to make. Begin heating the broth, and bring it to a gentle boil.
While it is heating, in a cup or a small bowl, combine a half cup of cold water and 3 heaping tablespoons of cornstarch. Beat them together with a fork or whisk until smooth.
Pour about half of the cornstarch mixture into the saucepan, whisking it together. Allow the broth to return to a boil. If it isn’t thick enough, add the rest of the cornstarch mixture, and again let it come to a boil.
Pour it into a dish and serve.
Enjoy!
The week he left for his 5th deployment to Iraq
Father’s Day Brunch:
- Dad’s Omelette Bar Small Wallet Big Appetite
- Peanut Butter and Honey for Father’s Day Breakfast Yummy Smells
- Healthy French Toast In the Kitchen with Audrey
- Paska Hezzi-D’s Books and Cooks
Dad’s Favorite Soup, Salads and Bread:
- Phil’s Pasta Tuna Salad The Watering Mouth
- Simple German Potato Salad and Wiener Wursts German Foodie
- Roasted Beet Soup Vintage Kitchen Notes
- Dad’s Cornbread Magnolia Days
Father’s Day Favorite Main Dishes:
- Greek Burger Bobbi’s Kozy Kitchen
- Dad’s Favorite Roast Beef Yours Truly
- Sonoran Hot Dogs Damn Delicious
- Bacon Stuffed Jucy Lucy Burger Are you Hungry?
- Spicy Roasted Salmon in Coconut Sue’s Nutrition Buzz
- Dad’s Pride-of-Mobile Fried Oysters Pescetarian Journal
- Smoked Baby Back Ribs Girl in the Little Red Kitchen
- Grilled Pork Chops with Tarragon Butter Tora’s Real Food
- Beef Tongue in Tomato Sauce Basic and Delicious
- Bibim naeng myun Kimchi Mom
- Chicken Biryani Soni’s Food for Thought
- Brown Rice and Black Beans Mama’s Blissful Bites
- Bacon Recipes for Dad Momma Cuisine
- Curry Fish with Mixed Vegetables MyTrials in the Kitchen
- Roast Beef Roll Ups Daily Dish Recipes
Dad’s Sweet Tooth:
- Bread and Butter Pudding Cositas Bonitas
- Tin Roof Sundae Ice Cream famfriendsfood
- Coconut Cream Pudding Chocolate Moosey
- Rich & Fluffy Banana Pudding Parfait The Meltaways
- Black Forest Cheesecake Cravings of a Lunatic
- Macadamia Nut Cookies Pippi’s in the Kitchen Again
- Peach Cobbler Bars Juanita’s Cocina
- Iced Cookie Bars That Skinny Chick Can Bake
- Pudim Molotoff, Portuguese Meringue Pudding Family Foodie
Wine Pairings for Father’s Day ENOFYLZ
In honor of those special guys in our lives, join us this week and enjoy The Perfect #SundaySupper Father’s Day Menu. We’ll share these fabulous recipes and want you to share yours with us! It all starts at 3pm EST and lasts all afternoon until dinner time and then some! All you have to do is follow the hashtag #sundaysupper on twitter or follow along on TweetChat.
I look forward to seeing you!
What special dish reminds you of your father…or is the special treat for the Dad under your roof?
My own Dad & Mom
