A Very Flavorful Sunday Dinner Roast.
I remember to this day, my dear Aunt Ida smiling ever so effortless to the butcher behind the meat counter. He had just told her the price of her soon-to-be Sunday chuck roast. Little did she know that I recognized a flutter of her eyelids at the mention of thirty-nine cents per pound. As she smiled and graciously recognized the rise of groceries, she also verbalized that it was two cents lower across town at Piggy Wiggly. But then, as she later told me, this was our butcher, our friend who ran a small, independent grocer. We have to do what we can to support our local merchants, the small businesses, the real livelihood of our township she said.
That was back in 1965, and as I shop today looking at the price of beef, I too would love to go back to thirty-nine cents per pound - do away with the additional four dollars added to it . . . and that is today's sale price. A chuck roast has always been a more economical cut of beef and yet it is a favorite to serve for Sunday Dinners. With proper preparation and cooking technique, this and other less expensive cuts like blade and rump can result in the same tenderness as the higher priced sirloin tip and rib. The secret is to cook less expensive roasts in liquid as the simmering produces a very tender and flavorful roast.
Marinated Chuck Roast
4 to 6 servings
- 4 to 6 servings
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon dried garlic-parsley blend
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire
- 1 teaspoon red wine vinegar
- 2 tablespoons bourbon
- 1 1/2 tablespoons olive oil or mixed with rendered bacon grease
- 2 cups cut-up carrots, bite size
- 1/2 rib celery, diced
- 1/4 chopped bell pepper
- 1/2 medium onion, chopped
- 1 -10.5 oz condensed beef broth (red can)
- 10 or 12 small fingerlings, new reds or yellow gold potatoes, cut in half