Sunday Gravy Season Premiere!: The Low Cost of Luxury.

yeah right


Good morning Gravy heads! Welcome back to Sunday Gravy!

Now that we’ve finished another mostly disappointing NFL season, we can get back to the good stuff!

Today marks the start of the 6th season of Sunday Gravy.

God. Damn.

We’ve covered well over 100 some-odd recipes dating all the way back to my very first Sunday Gravy post back in the long-ago year of 2015. That was for my world famous Chile Tepin. Still one of my favorite fucking things on the planet by the way.

Yes, it’s hot as fuck but delicious as a motherfucker.

For those of you new readers, Sunday Gravy is one of many recurring features on DFO that run during the NFL offseason. These features are here to keep you engaged and entertained while we wait the 7 fucking months before the start of the next NFL season. We don’t shutter our shit up and leave you hanging with lack of content. We want your asses here year-round.

We’re thoughtful like that.

The Sunday Gravy concept is to provide you with real recipes that I personally cooked and I then give you step-by-step directions as well as handy-diddly-dandy food photos to guide you along.

Plus I’ll give you a smattering of inspirational insanity and a whole goddamn shitload of profanity.


I’ve got a damn good one for you today. This baby is traditional and delicious and we really do make a real gravy. Plus I’ve got a new side dish for you that is a real authentic original that I came up with myself.

As always please enlarge your choice of photos for CLARITY.

I hesitate to call this a pot roast because of the cut of meat used but technically it’s a fucking pot roast. We’re also making roasted garlic mashed potatoes and, get this, bourbon-praline-caramel glazed carrots.

Look at this shit.

Made that one up myself, I did.

Normally when I make a pot roast, and I love me some goddamn pot roast, I prefer a chuck roast because of its fat and marbling.

You regular readers have seen me hack up slabs of chuck roast on a fairly regular basis. For today though? We’re going to go upper class.

Yes, that is a “choice” New York beef loin roast. Take a look a the price tag on that fucker as well. Normally priced at 15.99 a pound and I got that bastard at 4.99 a pound. Shit yes I did.

This roast was purchased right around Christmas when all of the really top-shelf roast beef cuts are placed on sale. I cooked one of these on Christmas day and was so goddamn blown away by it, I went back to the store while it was still on sale and bought another one to slap in my freezer. This is that one.

“But yeah right”, you may ask “Why didn’t you cut this into steaks and grill some fucking New York steaks instead?”

Good question!

The basic answer is we’re in the middle of fucking winter, that’s why. It was a cold day when I cooked this and I intentionally sought out a meal that would keep the oven going for a REALLY long damn time to help keep the house warm. Besides, it’s goddamn delicious this way.

Time to warm up the damn house!

First thing we are going to do today is roast some garlic for the roasted garlic mashed potatoes. I like to do this step first because it immediately imparts a kickass garlic aroma to the house and you’ve got savory smell-o-vision going for the rest of the damn day.

Roasted Garlic:

1 head of garlic

Drizzle of olive oil.

Sprinkle of salt and pepper.

Preheat your oven to 400 degrees.

Grab yourself a nice head of garlic.

Remove any of the loose garlic paper from the outside and then cut the top of the little fuckers head off.

Place in a shallow pan and baste with olive oil. Sprinkle the salt and pepper on it.

Sock this in the preheated oven for about 40 minutes or until the garlic cloves are softened and the smell has driven you to the brink of insanity.

Set aside for later when we make the mashed potatoes.

Pot Roast ala yeah right!

1 big slab of cow. This was a bit over 2 1/2 pounds since there were 3 of us eating. Increase the weight depending on how many you are feeding and no it doesn’t have to be the New York loin roast, chuck is just fine.

1 onion chopped

4 stalks of celery chopped

3 carrots chopped

4 cloves of minced garlic

1 quart of beef stock – you can use store bought if you don’t have any on hand

1 tablespoon of tomato paste

1 tablespoon of balsamic vinegar

1/4 cup of red wine – don’t be a tight ass with the crappy wine. Use what you would drink here.

1/2 tablespoon of salt

1/2 tablespoon of ground black pepper

1/2 tablespoon of paprika

1 teaspoon of dried thyme

splash of cooking oil

To get started, go ahead and chop up your mirepoix, that’s the onion, celery and carrot for you newcomers.

Notice that container of carrots on the side in the photo? That’s for our bourbon-praline carrots we’re making as a side dish.

Preheat the oven to 350, or turn the oven down to 350 if you just finished roasting your garlic like a smart motherfucker.

Take your Dutch oven/roasting pan out and get it over a medium heat on your stove top, we’re going to sear the roast before cooking. When the pan is hot, add in the cooking oil, probably about 1/4 cup of oil.

Next season the roast with salt, pepper and paprika and start searing.

If you enlarge that photo you will see what a sexy fucking cut of meat this was. That’s the fat cap on top and look at the lean below it.

Sear for about 4 minutes per side, yes all four sides.

Remove the roast from the pan and set aside.

Toss your mirepoix into the pan and add the tablespoon of tomato paste.

Give a stir or two until the veggies are coated in the tomato paste then simmer until tender, 6-7 minutes.

Quick note on the tomato paste. Have you folks used this stuff in the tube?

Great goddamn invention. Usually recipes call for a tablespoon or two at most of the tomato paste and if you buy a can of it, even the smallest can, you never know what the fuck to do with the extra paste. This fucker stays in my refrigerator and I use it as I go. Shit yeah. Great idea.

While the veggies are cooking, assemble your braising liquids.

Let’s get a closer look at the wine we’re using.

That’s a 2018 cabernet sauvignon from “Flourish” vineyards in Mendocino California. A very tasty red and going back to the “cook with something you would drink” statement, this was served with the finished meal today.

When the veggies are tender, add the roast back to the pan.

Now we start adding in our liquids. The balsamic, the beef stock and the wine.

Add the minced garlic and give a stir or two. Make sure the roast isn’t sitting on top of all the veggies, spoon some around the meat too. Next add the dried thyme. Slap a lid on the fucker and get ‘er in the oven. This will go for about 3 hours on 350.

Wash your damn dishes and clean up your work station for Chrissake. You’ve got a couple of hours to kill.

An hour before the roast is ready, we’re going to start on the side dishes.

Those carrots need to get going.

Bourbon-praline-caramel carrots!

3-4 carrots peeled and chopped

1 tablespoon of olive oil

Some salt and pepper

1 tablespoon of butter

1 tablespoon of brown sugar

1 shot of bourbon – remember the “use the good stuff” thing from earlier? This goes double for the bourbon

2 tablespoons of crushed/chopped pecans

A sprinkle of dried thyme

First thing we’re going to want to do is cut up your carrots. Leave them kind of chunky but not too thick.

We’re going to toss these with the olive oil, salt and pepper then we’re going to roast them in the oven for the last hour of the pot roasts cooking time.

I put the carrots in a plastic container to toss with the oil and the salt and pepper. Just put the lid on the container.

Give it a couple of shakes and there you go.

Put these in a roasting vessel and cook for an hour right next to the roast.

When the hour is up you should have some nicely roasted carrots.

To finish the carrots take a saucepan and melt the butter then add in the brown sugar. Cook on low for about 3-4 minutes, stirring pretty constantly until it caramelizes. Next…

Yeah, go ahead. We’ll wait.

Next add another shot of the bourbon – that you didn’t drink -to the caramel. Cook for a minute or two then in go the carrots.

Simmer for a couple of minutes more then toss in the chopped pecans.

Cook for another minute or two then sprinkle the dried thyme over the top.

Ready for food service.

Time to finish this meal up.

Take the roast out of the oven.

Carefully remove the roast from the roasting pan and place on a large plate. Cover with foil.

In the meantime, let’s make the potatoes.

Wash, peel and chop your russet potatoes – about one potato per person – and place in a pot of salted water. Cover the pot with a lid and heat over medium/high heat. When the water begins to boil, cook the potatoes until tender. About 15 minutes. Drain the potatoes and set aside for a second.

Take our roasted garlic from earlier and place in the working bowl of your mixer.

Add in the cooked potatoes along with salt, pepper and 4 tablespoons of butter. Give it a splash of milk if you would like.

Then mash to desired consistency.

action shot!

Now, didn’t somebody mention gravy? Want to see the easiest gravy recipe there is?

That pot that has all those veggies and juices we cooked the roast in?

That’s the bastard. Now all we gotta do is blend this shit up! I’ve got the proper tools for this shit and just used my immersion blender.

got to learn to arm your kitchen

If you don’t have an immersion blender just scoop out a few ladles of this stuff and VERY CAREFULLY blend in your standard counter top blender.

The immersion blender is completely worth the cost. I love that fucking thing.

Just a few seconds of blending and we’ve got…


Season up with some salt and pepper. I also added a little bit more dried thyme to the gravy.

That’s right! Profiles and shit!

Now all that’s left is to serve.

Ladle on some potatoes, grab a hunk of that roasted meat and pour some gravy on there. Give yourself a scoop of those insanely tasty caramel glazed praline carrots, maybe pour up a glass of that red wine.

Chow the fuck down folks.

Dear Lord just look at that!

Pure meaty, savory roast beef. The richness of the mashed potatoes that have been leveled the fuck up with the addition of the roasted garlic. That smooth and sexy-ass gravy. Then to offset the fattiness and richness of everything else, those carrots. Sweet, buttery, slightly boozy with that delicate yet crisp crunch from the caramelized pecans?

You fucking kidding me over here?

I would charge up to 40 bucks for a plate of this shit in my imaginary restaurant.

Damn this was tasty.

There you go folks.

That’s how we do this motherfucker.

Sunday Gravy is back and I’ve got some damn cooking to do.


Thanks for being there and see you next week.



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yeah right
yeah right
yeah right is a lifelong Vikings fan. And always wanted to be an astronaut. And a cook. So he's cooking for astronauts now.
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Low Commander of the Super Soldiers

You had me at garlic mashed potatoes and then you now legally own me following bourbon glazed carrots.


This looks way better than my dinner tonight

Brick Meathook

Welcome back Sunday Gravy! I have actually made several of these over the years, although I suppose I could just walk over to El Segundo and have some there . . .

I’m on my way to have my first poutine ever. On the subway there was a guy with a shop-vac and a unicycle.



Col. Duke LaCross


I have no QB’s in the XFL league, that is good right?


Grab McGloin! Week one will be washed out. Scores are slowly but surely showing up. Hopefully they’ll have everything up to speed for week two.


I am surprised I even got on the site.


Fuck yeah Sunday Gravy!

Also I’m a sucker for good roasted garlic. I’ve told people that if I ever say I don’t want garlic, just take the nearest piece of wood, fashion it into a stake and drive it right through my heart.

Old School Zero

I figured out two great things this summer to do while grilling: 1.) wrap up a garlic bulb (tops cut off as above) with a little olive oil in foil and toss on the indirect side of the grill once the fire’s ready and just leave it there as you grill, by the end you’ll have roasted garlic, and 2.) similarly, chop up an onion or two into half moons, toss in a foil pan with a little oil and seasoning, wrap tightly with foil, and throw on the indirect side of the grill as well, and by the end you’ll have roasted, lightly caramelized onions. Super easy.

Old School Zero

Hell yeah (right) pot roast! That’s my jam, baby. Tonight we’re making some filipino chicken adobo (which, if you haven’t done a gravy on those [I kind of assume that maybe?] you totally should.

Trying to plan for my forthcoming April birthday that ends in a 0. So far night one is roast chickens, rolls, stewed squash with sheep’s cheese, radicchio salad, and fennel gratin. Night two is braised short ribs, maybe parmesan risotto, roasted cauliflower salad, maybe something something endive, and something else. That night’s still up for grabs. Desserts, I’m thinking salted caramel chocolate mousses one night and panna cotta with sour cherry sauce and cacao nib granola the other. People get confused that I invite them to a birthday and I’m the one that cooks, but birthdays are the few times where I get to pretty much choose every part of the menu, and cooking is fucking fun.


Were you born on 4/20, same as Hitler? (The original, not Trump)

Old School Zero

All the door to door salesmen keep telling me I was born yesterday.


More like, BruLOLins, amirite?


Spam has points on the board! Son of a bitch!


I was born for the XFL.


/watching last episode of season 2 of “Occupied”.

-“Oh no, don’t. No…”

[narrative drags on a bit more]

-“Oh c’mon. Don’t do this. Please.”

[the thing that I don’t want to happen, happens]

-“Oh, you son of a bitch writers! I FUCKING HATE YOU! Goddamn it!”

[tries to maintain composure]

-“Okay, let’s see how this plays out…”

[begins episode 1 of season 3]

King Hippo

just finished s1e4, assume the Secret Service guy bangs the skiier lady cop? WHO WOULDN’T??


The Cleve just cannot get a break


Afternoon Hockey: that’s good!
It’s on NBC: That’s bad.
It’s the Red Wings: They’re bad.
It’s perpetual inanity machine Mike Emrick: [hangs self]

The Right Reverend Electric Mayhem


Game Time Decision

While I love me some Sunday Gravy, it comes at the the expense of fitbaw being done. So confused

Also there are nae rolls here

Game Time Decision

I’m going to try to do your rolls next week. Have all the stuff and cut out the recipe from one of the posts. Can’t wait. I’m expecting to get little stones but will try again as I never get it right the first time

Game Time Decision

Thanks for the tip. I have a thermometer for when I do chicken, I’ll use that



The Right Reverend Electric Mayhem

“Unnatural play”? How do you get a concussion from anal?


Nasty downstroke + quality headboard? Just spitballing here.


Poorly aimed Donkey Punch?

King Hippo

With City/Hammers postponed, I now have way MOAR “staring at the wall” time than I expected today.


What happened? Snow?

King Hippo

Torrential rains and apparently winds gusting to 90 mph

King Hippo

Answering the question none of you asked – YES, a big kale salad for lunch will outweigh one’s pills intake, in terms of Sunday morning terlet time.


Strangely, the DFO/XFL Fantasy League is….up and running? Teams were chosen for us, and I’m not sure week 1 will be on the books for us, but you can set your lineups and view your matchups. Scoring MIGHT be live on the cheapo (but WORKMANLIKE) platform I found, or not. Hell, I’m just enjoying the ride! Thanks for your patience.
ETA Some rosters have no D/ST or K on them. You should be able to grab them off waivers before 2:00 kickoff.

Game Time Decision

I have nae QB or defense and it looks like my first pick was a kicker. Hahaha.
The wooden spoon is mine. ALL MINE. Muhahahahaha

The Right Reverend Electric Mayhem

Yeah, apparently I took a defense #1 overall.

Game Time Decision

Lol. I missed that. Wtf.
First QB taken at 22. Then not another until 82. How bad are these guys


I think you got a kicker + d last 2 rounds. You got a Dallas RB 1st round. IF I’m reading it right.


Yeah, that’s ridiculous. The good news is, the league MVP is probably on waivers right now. Dammit I wish ESPN would’ve had a platform for this league. In my opinion, and I don’t think I’m putting too fine a point on it either, the ONLY way one of these secondary leagues is going to get a foothold is if fantasy players want in, and bettors want action on them. Mission Accomplished with the FanDuel pairing, but they dropped the ball on fantasy.


Now THAT’S how you kick off the season of Sunday Gravy!!! What a sale on that roast!
I always thought the wine and tomato paste was enough acidity for this dish. Can’t wait to try it with the Balsamic.
Also going to convert to the roasted garlic method in my mashed potatoes.
Fucking fantastic meal, and a great way to sneak lots of carrots into the kids🤓.


And Bourbon!


If you keep your eyes peeled you can often find rib roast at those prices – this was the first time I saw NY strip roast like that, and damn was it delicious.


Wait what?
RuPaul hosted SNL last night. oh my….


King Hippo

Fuck I want some pot roast now.

and your Cherries are finally popping, too!


I want some pot roast now.

This is making me picture a Reese’s style ad featuring Josh Gordon and Andy Reid.

King Hippo

DFO Challenge! – make a pot roast so grandiose that even Andy Reid can’t finish it.

/seriously, I doubt he even owns any Tupperware


Speaking of tupperware, best joke I’ve seen so far is that his face looks like Tupperware after you used it to store spaghetti and meatballs.
comment image

King Hippo

YES, I have several such containers!

/would have also accepted “Franklin Bluth after going into the family washing machine”


He looks like he was peeled off a glue trap.



I cooked one of these on Christmas day and was so goddamn blown away by it, I went back to the store while it was still on sale and bought another one to slap in my freezer. This is that one.

I too was delighted by the NY strip roast we had over the holiday and wish I had thought to stash another one for down the road.


And having (unwillingly) lost ten pounds in the last six months (five of them in the last two weeks alone) I could really use it right about now.




Also, these pics are all thumbnail-y on desktop.


I got sick from Costco pizza on Friday night. Spent all yesterday feeling gross — the Mrs too — while we attempted to care for blaxito (it was a big TV day for him; there goes Harvard for that kid). Slept forever last night and read this while making oatmeal this morning and feeling much better.

So now you have a blax update. Also I might make this later. But also might not.