Gird your loins....... I am about to give you my favorite recipe

        Growing up in New Mexico as little Jake, life was pretty straight forward. I pretty much knew what was going down on any given day. My sisters were older and more cool, as were my older cousins, too. I loved hanging out at my grandmother's house. During the summer, we got to play in the pool any time we wanted to. Hanging out at Merce's house wasn't all sunshine though. Since I was under age 5, I still had to take naps. I'd imagine Merce's play pin dated from the 1950's, and had a top that could be closed.This was not only a security measure, making sure that the child could not escape, but also insured that the small occupant was fairly terrified.
        Church was big part of growing up too. Sunday mornings and Wednesday nights, all the Stewarts could be found at 920 N 1st Street. For at least six months out of the year, there would be a kid's class during the actual worship service. But for the other six months, it meant my little behind had to sit through the entire service, which was very difficult. The only thought that kept me going (other than the fact that is was probably better for all if I just fell asleep) was that there was going to be a delicious meal waiting for me at home. Whether it was at my mom's, my grandmother's or one aunt's homes, it was going to be great. But my favorite dish was my mom's Sunday roast beef! She would wake up very early on Sunday morning, assemble the roast and get that bad boy roasting. There is nothing like coming home and having the robust aroma flooding the whole house! And now I am going to bestow you the greatest thing you will EVER get in your life............

Becky Jean's (My Mom) Sunday Roast 

With Jake's special spin

First, before you even buy the piece of beef, get thee a proper Dutch or French Oven. I would recommend Le Creuset, but if the price point isn't agreeable with you, Lodge makes good cast iron pots too. 

Ingredients 

- 1 Chuck Roast, sized according to your needs

- 2 to 3 Tbsp of Montreal Steak seasoning

- 2 medium Spanish onions 

- 2 cans Campbells Cream of Mushroom Soup

- 2 packets, Lipton's Onion Soup Mix

- 2 cups of good quality Beef or Chicken Stock

- 1 cup of water

- 5 to 6 large carrots 

- 2 garlic gloves 

(If you like potatoes to cook with your roast, add them as you like. I feel that is a bunch of nonsense and boobery, so I will not be helping you with that)

For Gravy 

- 1/2 cup of chicken stock (for a lighter gravy)

OR

- 1/2 cup of heavy cream 

- 1 1/2 tablespoon corn starch

Preheat oven to 225˚ F

1- Coat chuck roast in Montreal steak seasoning, cover with tin foil and refrigerate for 4 hours, or overnight.

2- In Dutch oven, combine the two soup mixes, stock and water. Stir well. 

3- Slice onions into thin strips and add to the dutch oven. Crush garlic cloves with garlic press, add to dutch oven as well. 

4- Place chuck roast into Dutch oven. 

5- Shave carrots, cut into 4" pieces, add to dutch oven. 

6- Place dutch oven in the oven and bake for 4 hours. 

7- Remove the roast from the dutch oven and place on a large serving platter, cover with tin foil. 

8- Fish out the roasted carrots and place on the serving platter. 

9- Using an immersion blender (or hand mixer, if you don't have one) blend the rest of the juice and drippings in the bottom of the dutch oven. Blend until smooth. 

10- In a 2 cup measuring cup, mix the heavy cream with the corn starch, mix well. (Or if you want to make the gravy lighter, use the chicken stock)

11- In a small pot, over medium heat, combine the cream mixture with the gravy base. Allow to reach a low boil, then turn off heat. 

12- Transfer the gravy to a proper gravy boat, and make sure to smother your roast beef in this righteous gravy. 

PS - IF YOU DON'T SERVE MASHED POTATOES WITH MY ROAST, YOU ARE WRONG!

WRONG!