Eating a tender roast is the best way to end your Sunday. If you are looking for a comfort food that is delicious and easy to cook then look no further. The Sunday Roast is the ultimate meal.
When you are reading my recipes, you will see that I am not focusing on telling what seasonings to use. Everyone is different and depending on your dietary needs your seasonings maybe different than mine. Your seasoning is what you use to make this recipe your own.
Please take note that I recommend you add warm milk to your flour and if you need your gravy to be thicker than add a little more flour and mix in your cup with a splash of milk and then pour in your pan. If your gravy is to thick, then add warm milk slowly into your pot and stir.
- 2.5 – 3 pound roast
- 1 Large green pepper
- 1 Large onion
- 1 Large red pepper
- 4 carrots diced into cubes or a half of a bag of baby carrots
- olive oil enough to coat the bottom of the pan
- 1 cup of warm milk add a little more milk slowly if needed
- 2 tbsp. of flour
- your choice of seasonings. Typically salt, pepper, Lawry’s, Cumin, be creative with your seasonings
Place seasoned Roast into greased hot pan and sear on all sides, then turn heat down and add sliced vegetables, more seasonings. Turn heat on medium and cover for 20 mintues and then flip and cover again for 20 minutes. Add warm milk and flour in a cup and stir together and pour into the pan with the roast. Do not pour over the roast. Cover and place on low for 30 minutes.
Slice and Serve