Sunday Roast with Potatoes and Carrots

Our dining room table is the spot in our house that can usually be classified as a ‘disaster’.

People are supposed to eat dinner at a dining room table, hence, the word ‘dining’. People are supposed to lounge around and chat over wine and dessert at a dining room table.

Our dining room table is rarely used for either of these things because it’s mainly used for holding my purse, Lee’s hats, bills and the other monstrous amounts of paper we receive in the mail, magazines, Jazzercise routine sheets, my lunch bag…you get the point. I clean it very often, but somehow, two days later, it’s back to being its overflowing self. I blame busy weeks and long days.


However, yesterday was Sunday and I felt different when I woke up. Lee was actually off and I was going to be able to spend more than one minute with him. I wish I was exaggerating about that last statement, but for example, between last Thursday and Sunday afternoon, I saw him for half an hour. Relationship fail.

I wanted to make him something special for dinner. You know, a real meat and potatoes manly meal. So…I did what made sense and made meat and potatoes! I know. I am wowing you with my expertise and creativity with my meal planning! After standing in the meat aisle of our grocery store for twenty minutes, looking like a lost puppy, I finally picked up a piece of rump roast after making a quick call to my grandma because I had no freakin’ idea what I looking at or trying to buy. Who knew that there were multiple types of roast? I imagined myself walking over to the cooler and seeing “ROAST” on a hunk of meat and throwing it in my cart. Grocery story fail.

(To make myself sound less like an idiot, I’ll share with you the fact that my family doesn’t really eat red meat. Ever. I vaguely remember having pot roasts when I was younger, but I can’t remember the last time my mom or grandma prepared an actual cut of meat for us. No one in my family even eats steak. Therefore, cuts of meat = foreign objects to me)


Before ripping open the package when I got home, I made one more quick call to Gram. Thank goodness for her. I often wonder if I will ever be like my grandma and actually have a granddaughter calling me for advice. I would like to think so. I got some tips and strategies and I was ready to roll!


I guess I did okay since Lee and I devoured the roast. We ate all except two little pieces which we graciously gave to the two brown eyes that were creeping at us from the side of the dining room table. Jet seemed to appreciate our generosity.

Oh…and speaking of the dining room table (I tend to get off-topic)…we actually ate dinner at it.


Sunday Roast with Potatoes and Carrots


1.5 pound cut of top round rump roast

2 tablespoons oil

1-2 tablespoons flour

12 red new potatoes, quartered

6-7 carrots, peeled and sliced

1 packet dry onion soup mix

salt and black pepper (I didn’t include measurements because you can salt and pepper to taste)

14 ounce carton beef stock

1/4 cup corn starch


Preheat oven to 325.

Rinse and quarter potatoes, leaving the skins on, and add to bottom of shallow roasting pan. Rinse, peel, and slice carrots and add to pan with potatoes. Salt and pepper to taste.

In a Dutch oven, heat oil over medium heat. Coat the outside of the meat with a dusting of flour and place in oil and lightly brown the meat, constantly turning until all sides are browned. Place roast in roasting pan on top of the carrots and potatoes. Rub the meat with a mixture of salt, pepper, and the packet of onion soup mix (I only used half of the packet of soup mix because I didn’t want a strong onion flavor). Pour beef stock over meat and vegetables, filling up the pan enough to partially cover the vegetables and the bottom of the roast.

Cover roasting pan with foil and place in oven.

***Cooking times are going to depend on the preferred doneness of your meat. It is usually suggested that 30 minutes per pound will produce a cut of meat that is well-done, which is what I prefer. I set my timer for an hour and half (as advised by my Gram) and checked its doneness, but it was still red on the inside and hadn’t reached the proper cooking temperature. I let it roast about 20 minutes longer to make a total time close to 2 hours. I allowed the roast to rest for 30 minutes after removing it from the oven and it came out
completely cooked through.***

After meat has rested, add corn starch to the roasting pan and stir with the vegetables until dissolved and beef stock as thickened. Add more or less, depending on the desired consistency of the sauce.

Slice against the grain of the meat for more tender cuts and serve.

Yield: 4 servings, two pieces of roast each



Rainy and cold Sunday.
Meat and potatoes.
Clean dining room table.
Football on the TV.
Pumpkin candle burning.


Are you clueless about any food?
Have you experimented with an unfamiliar dish recently?