The Sunday Roast - Beef Chuck

Sundays are both lovely and sad. Lovely, because you have one more day where you can just relax, do your thing and don't have to stress at all. Sad, because it's the last day of the weekend and tomorrow's Monday, and who loves Monday's really? 
Another thing I love about Sundays, is the Sunday roast. Growing up we used to eat oven baked chicken with gravy and chips - it was my favourite. Now I like to experiment more, try out new things, but I do make oven baked chicken with gravy and potatoes every now and then, it's still classic and delicious! We had beef chuck in the fridge (organic and local of course) so of course that was going to be the Sunday steak. Didn't have much in the pantry though, so I had to come up with my own recipe to make the thing. It was really fun to make the marinade/sauce it was going to cook in. Started with adding some ingredients together, then tasting (you ALWAYS have to taste the food you're making), then adding some more ingredients to get the taste you want. Another thing you must do when doing this kind of meal is to invite over some of your close ones. For us, that's usually Richards dad and sister, because they live about 5 min away from us and...well, someone has to feed them! Hehehe. I love having them over for dinner! Richards dad seems to really like my food, because everytime he eats something I make he says "oh my god that's good!" and many times. Okay, I'll admit he says that about most food, but still, I love it to hear it.
It just feels nice to have people over for dinner, it doesn't always have to be a Sunday roast, a simple Wednesday meal is great too! For me it's a nice way to end any day, good food and good company.
  • 1,2 kg beef chuck
  • 2 onions, roughly chopped
  • 6 cloves of garlic, pressed or finely chopped
  • 400g crushed tomatoes
  • 2 dl coffee
  • 1 dl apple cider vinegar
  • 2 tsp season all (spice)
  • ½ tsp cumin
  • ½ dried sage
  • 2 dl water
  • 2,5 dl cream (or use milk if you want a lighter sauce)
  • 2 tsp corn starch
  • ½ tsp season all
  • salt & pepper - season as you seem fit
I served this roast with cooked potatoes and fresh green peas.
How to:
  1. Preheat the oven to 200°
  2. Mix all the ingredients for the marinade together in a bowl. A good tip before you add it with your meat, taste it. Taste to see if it fits you or if you want more of something else.
  3. Put the meat in a deep oven proof form (I used my beloved Terracotta oven dish) and pour the marinade over. Spoon some of the marinade on top of the meat. If you don't have a lid for your form, use alumminum foil to seal the form. When you do this you make sure that the steam from the marinade doesn't escape from the form, but stays inside and helps keep the roast moist and tender.
  4. Put in the oven and cook for at least 4 hours (it's best when it's been able to cook for 5-6 hours). I like it when the beef is so tender that you can take it apart with a spoon, then it's perfect (to me at least)
  1. On a medium heat, pour the cream/milk into a saucepan and add the corn starch in. Make sure you wisk intensly and well so that you won't get any lumps. Bring to a light boil.
  2. Add the remaining juice from the roast into the sauce through a sift.
  3. Add season all, salt and pepper. Adjust the seasoning to your liking.
A good tip when you take out your roast - and you've cooked it to the point you can pull it apart with a spoon - pull it apart while the juice is still in the form and let it sit for maybe 10 minutes. That way the meat gets extra flavour and juicyness. You're welcome!

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