GINNA PARSONS: Old-fashioned beef roast easy, delish

By Ginna Parsons/NEMS Daily Journal

I was watching the Food Network weekend before last and Trisha Yearwood and her sister were making Sunday dinner to serve to the preacher and his wife. On the menu were roast beef, green beans, spoon rolls and a chocolate cake.
The beef looked easy enough to make. The prep time was about 5 minutes, and I was intrigued by the idea that this wasn’t made in a Crock-Pot. I think every beef roast I’ve ever made was prepared in some sort of slow-cooking vessel.
When I read the reviews, they were definitely divided. Half the folks said it was the best roast they’d ever cooked, while the other half said things like “tough as leather,” “had to throw it out,” and my personal favorite, “it came out gray with fat bulging.”
I decided to give it a go anyway. The recipe called for a 5-pound boneless chuck roast, but I didn’t need one that large, so I went with a 3-pounder. I added garlic powder to the seasonings and didn’t cook it quite as long as specified.
It was perfect. Absolutely delicious. Moist, tender and nicely browned.
Trisha made a gravy to go with hers by adding 4 tablespoons of plain flour to the pan drippings, but we didn’t need the added calories so we skipped that part.
This will be my go-to pot roast recipe from now on. Trisha called it “roast beef” but it didn’t slice like what I consider roast beef, so I’m calling it a pot roast. I’ve included my changes in this recipe.

Sunday Pot Roast
3-pound boneless chuck roast
Salt and black pepper
Garlic powder
1 large red onion, sliced
1⁄4 cup cider vinegar
Preheat the oven to 450 degrees.
Line a 9x13x2-inch pan (not glass) with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Sprinkle the roast on all sides with salt, pepper and garlic powder and place it in the center of the foil. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely enclose the roast.
Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, about 3 hours. Check the water level in the pan regularly during cooking and replenish it if necessary.
When the roast is done, remove the package from the baking pan and let it cool for a few minutes. Open the package carefully to preserve all the juices (if making gravy) and transfer the meat and onions to a platter to serve.
Ginna Parsons is the Daily Journal’s food/home/garden editor.