Recipe(tried): SUNDAY DINNER AT OUR HOUSE (Church Pot Roast, Nesco Roaster)

Today for lunch we had: Church Pot Roast with gravy, garlic smashed potatoes, zipper cream peas, CLAUSSEN Pickles, corn relish,
biscuits, peach pie, and sweet tea with lemon.

CHURCH POT ROAST

I made up the name for this roast because it is so easy to do before you go to church. When you return, the roast will be ready! This takes 4-5 hours to cook so you will need to get up early on Sunday morning if you want to have it for lunch.

2 Tbsp. olive oil
1 (4 lb.) rump roast
2 Tbsp. flour
Salt and pepper (to taste)
1 tsp. garlic powder
1/2 tsp. thyme
1 large onion, separated into rings
1 (8 oz.) pkg. fresh mushrooms, sliced
1 red bell pepper, sliced thinly
2 cloves of garlic, minced
1 (10 3/4 oz.) can condensed golden mushroom soup
2 cups red wine
1 cup beef broth
1 cup water
1 envelope dry onion soup mix
2 Tbsp. balsamic vinegar
FOR THE GRAVY:
2 Tbsp. cornstarch (or as needed)
1/4 cup water (or as needed)

Heat olive oil in a large skillet. Sprinkle the roast with flour. Brown on all sides.

Remove the roast and put it in a NESCO or AROMA Roaster. Sprinkle the roast with salt, pepper, garlic powder, and thyme. Put the onion, mushrooms, bell pepper, and garlic around the roast.

Mix the mushroom soup, red wine, beef broth, 1 cup water, dry onion soup mix and balsamic vinegar together. Pour over the meat and vegetables.

Cover the roaster and begin cooking the roast at 350 degrees F for 30 minutes. Turn the heat to 250F and cook for 4 to 4 1/2 hours. Remove the roast from the roaster and let it rest, but leave the "drippings."

TO MAKE THE GRAVY:
Mix the cornstarch and 1/4 cup water together. Add to the drippings. Stir until the gravy is thick. If it hasn't thickened enough for your family, add more cornstarch and water to the gravy mixture until it is the right consistency.

Slice the roast and serve it with the delicious gravy.

I've already posted the recipes for the biscuits, smashed potatoes, and peach pie.

Happy Sunday!