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Sundays meant for pot roast and naps
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I love Sundays. Sunday is my favorite day of the week, although I do have a soft spot for Saturdays.

The weekends always have something to look forward to. It can be as simple and wonderful as a date night with my husband, catching up on my reading, worshipping with my church family, a long nap and some good food.

I never will forget when I was a little girl while we would rarely eat out during the week, we would always go out for lunch on Sundays after church. About once a month, we would take off for a two-hour drive to The Windows on the Water Restaurant inside the gorgeous Lodge at Lake Barkley. Lake Barkley is a beautiful lake in the rolling scenic hills of Kentucky. This lodge is known for miles around for the most bountiful buffet of its kind. For a little girl, this was heaven on earth in the form of fried chicken, mashed potatoes, green beans, cornbread dressing and ice cream sundaes.

On the way home from our buffet bonanza, I would lie down in the back seat of our wood-paneled Chevrolet station wagon (if you’re thinking about the Griswolds’ family truckster, you are spot on) to nap. It was a very good thing. Until one Sunday my black patent leather church shoes were hurting my feet. I decided to roll down the window and throw them out on the highway. It seemed like a good idea at the time. It’s funny now. It wasn’t funny then.

Sunday lunch can mean different things to all of us. Many think of Sunday lunch on a white tablecloth at their momma’s or grandmother’s house surrounded by aunts, uncles and cousins with lots of talk and laughter. So whether you’re going out or staying in on Sunday, the fact remains you need a good pot roast recipe in your inventory. This one is, well, perfect.

Perfect pot roast

* 1 (3- to 5-pound) chuck roast

* Salt and pepper, to taste

* 2 tablespoons olive oil

* 2 onions, quartered

* 6 to 8 carrots, peeled and cut into 2-inch slices

* 1 cup red wine (can substitute beef broth)

* 2 to 3 cups beef stock

* 3 sprigs fresh thyme and rosemary

Generously salt and pepper the roast.

Heat a large pot or Dutch oven (ovenproof) over medium-high heat and add olive oil. When the oil is very hot, add the onions, browning them on all sides. Remove the onions to a plate.

Put the carrots into the pot and toss them around until slightly browned, about 2 to 3 minutes. Remove the carrots.

If needed, add more olive oil to the pot.

Place the meat in the pot and sear it for about a minute on all sides until it is brown all over. Remove the roast.

With the heat still on high, use either red wine or beef broth to deglaze the pot, scraping the bottom with a whisk to get all of the drippings off the bottom. When the pot is deglazed, place the roast back in and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onions, carrots, thyme and rosemary.

Put the lid on the pot and bake in a 275-degree oven for 3 hours for a 3-pound roast. For a 4- to 5-pound roast, bake 4 hours.

Remove pot and serve.

Crevolyn Wiley is a Gainesville resident with her first published cookbook “Cooking with Crevolyn” available at J&J Foods. She can be contacted at