Super Bowl Sunday Victory

The big game is just days away! I am all about eating the typical Super Bowl snacks like fried chicken, buffalo wings, potato skins, nachos, etc. - BUT - I am really trying to be kind to my almost 30 waistline.  SO - I will be making my favorite Sunday Roast - it's totally amazing, with a slowly simmered onion gravy and tangy/peppery arugula salad.  I promise if you make this for your game-day groupies, they will be singing your praises all night.  Keep reading for the how-to.

Sunday Roast with Onion Gravy and Arugula Salad

Hangry Timer: 45 minutes
Feeds: 4
Cost: $15

What You Need:

Roast & Gravy
3 lb. Eye of Round Roast
2 Yellow Onions, sliced into half moons
1 tsp. Garlic, minced
1 cup White Wine (I used Sauvignon Blanc)
Beef Broth - as needed
1 Tbsp. Flour
Coarse Salt
Pepper

Salad
1 container/bag of Arugula
1/4 cup Pine Nuts, toasted
1 Tbsp. Stone Ground Mustard
1/4 cup Red Wine Vinegar
1/3 cup Olive Oil
1/2 tsp. Salt
1/4 tsp. Pepper
 

What to do with it:

Roast & Gravy
Dry the roast with paper towels.  Score the fat cap with a sharp knife so that it will render during the cooking process. Season the roast with coarse salt and freshly ground pepper generously. 

Heat a dutch oven to high heat and sear all sides of the roast - about three minutes on each side.*  Set roast aside.

Reduce heat to medium and add the onions, cooking them until just translucent - about five minutes.   Add the garlic, a pinch of salt and pepper and stir continuously for one minute so the garlic doesn't burn

Add the wine to deglaze the pan - scraping up all the yummy brown bits from the bottom.  Bring to a simmer and place the roast back in the dutch oven.

Cover the pot and turn heat to medium low - cook for 20 minutes, or until a thermometer reads 145º F (for medium rare). Check halfway through cooking that there is still liquid in the pot, if not add beef stock 1/4 cup at a time. 

Remove roast from dutch oven and tent with foil to rest for 10 minutes.  Meanwhile, add a tablespoon of flour to the onion mixture and stir to thicken.  Finish with a knob of butter for shine.  Taste for seasoning and add salt and pepper to taste.

Slice the roast, top with onion gravy and serve alongside simple arugula salad.  I like to serve all together because I love the flavor of the red wine vinaigrette with the roast and gravy - it pairs perfectly.

Salad
Combine mustard, red wine vinegar, olive oil, salt, and pepper in a jar and shake the shit out of it.

Grab a tangle of arugula and put it on a plate - top it with pine nuts and drizzle the dressing over.

Eat and enjoy the game!

*I start with the fat side down so that you don't have to add additional fat to the pan - i.e. oil or butter.
Why add fat to fat?!
★★★