Last week I posted my Roasted potatoes with onions and bacon and mentioned that growing up, almost every Sunday we had a “Sunday Roast”. It’s a tradition that I think needs reviving – it’s easy, delicious AND it provides leftovers for meals during the week – which makes up for the humble star of the show – an eye of round roast.
Eye of Round roast isn’t a popular cut (do a search of recipe databases and you’ll see what I mean). It’s a shame really, because if it’s prepared well, its very good. Not only that, it is extremely lean, making it a great choice for those who are watching their saturated fat intake. It’s also inexpensive, which makes it a great choice for those watching their food budgets too! Last, but certainly not least, is it’s a meal that doesn’t require a lot of tending or last minute work – which is perfect any time but for me, especially on Sundays when I really want to spend time catching up with my family.
This was my grandmother’s roast of choice for Sunday Roast – back then she didn’t “gussy it up” with onions and bacon – she just roasted it with potatoes and made a simple gravy – a true testament to the fact that good cooking technique can turn even the simplest of ingredients into a delicious meal.
So, lets bring back the Sunday Roast!!!
Now that I have convinced you to make a Sunday Roast (with my potatoes of course!) what are you going to do with the leftovers?? Well, you could make roast beef sandwiches, use the meat in stroganoff or (my personal favorite), make a cottage pie!!!
This pie uses what my grandmother called a “hot water crust” – which amounts to melting butter with water in a saucepan and dumping in flour and salt. Stir it up and then roll it out – that’s all there is to it. Easy.
Ladies and Gentlemen… I give you Sunday Roast and Cottage Pie!