Charlie’s Sunday Dinner

A simple easy Sunday dinner that’s a family favorite.

Ingredients:

3 to 4 lb chuck roast (I prefer the bone in version. Bone adds flavor.)

3 tablespoons oil

Whole sweet onions

Carrots

Sweet or Irish potatoes or both

Onion soup mix

Directions:

Start your day 30 minutes early. Before your shower, heat oil in an electric skillet or Dutch oven. Cover roast with flour and brown on all sides. Cover roast with water. Turn on high and add onion soup. Go jump in shower. Come back in and add potatoes and reduce heat. You may need to add more water at this time. Add onions and carrots (I have this perfected; you might want to try on Saturday the first time so as not to burn the house down.) Then head to church. It should take a good 2 1/2 hrs to cook. Come in from church, serve dinner and then tell your wife you cooked, she can clean the dishes! Only one cook dish to wash. Serve with cornbread.

Grilling Tips from Charlie

1. Always let your meats reach room temperature if possible before adding it to the heat.
2. When seasoning your steak if you think you have enough, add some more. Too many people never add enough.
3. Let your steak rest at least 5 minutes after taking from the grill. This lets the moisture and flavor absorb into the meat.
4. Most importantly, never ever cut into a steak while it’s cooking to see if it’s done enough. Everybody has done this once, even me. But if you do it often you will notice all the flavor oozing out and that’s not good.