But the best time for me to cook a on Sunday is when the Bears don't play. Anyone that has ever watched a sporting event with me knows how passionate I am about my team. Concentrating on the stove is not easy when you are glued to the flat screen for 3+ hours. Plus, it is tough to get excited to do anything with the way the Bears have played in recent years.
The Bears played on Monday Night Football a couple weeks ago. We had a free day with no 3 hour obligation so I decided to make a traditional Sunday dinner. I remember coming home from church as a kid to the most incredible meals made by my Grandmother. When she was no longer able to cook for the family, the transition was seamless since my Mom is the best cook I know. Now it's my turn to promote Sunday dinner to my family.
After some deliberation in Harris Teeter, I decided to make pot roast. They had a great selection on their cuts of beef. I grabbed a bag of fingerling potatoes, baby carrots, shallots, and headed home to start dinner because any good pot roast should slow cook for a minimum of 4 hours! (thanks Mom)
I seasoned the meat with a dry rub I made with herbs, cumin, paprika, dry mustard, chili powder, and garlic powder. Next I seared the roast on all side for a couple minutes just to lock in the flavor of the rub. I put the potatoes, shallots, and carrots in the roasting pan. I put just enough beef stock in the pan to keep the meat moist through the cooking process. I set the oven to 200 degrees and sealed the roast with aluminum foil. I trusted my Mom's advice and didn't even touch the oven door for 3 hours. I poked a fork into the meat. It was tender but I knew an extra hour would make it perfect!
After about four hours of cooking, I let the meat rest(still in the foil) out of the oven for 30 minute. During this time I used the drippings from the pan to make a gravy. The meal turned out better than expected. Not quite as good as Mom used to make... but pretty darn close!!!
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