… a few hours later eats together!
Lulu and I peeled potatoes together. We had fun while we were doing it — a nice memory to share.
When we were at DD’s the day after Christmas, we made a meal that is a long-time family favorite, roast beef with vegetables. I have never tasted a potato, carrot or onion in my life that tasted better than the ones that are cooked with a pot roast!
Mama’s Pot Roast
(amounts of all of these ingredients are subject to personal preference)
* 3 to 4 lbs. of boneless chuck roast (I don’t think I’ve ever made less than 3 lbs. but I have put in so much roast that the whole bottom of the roaster was covered.)
* Worcestershire sauce
* garlic salt
* white potatoes, peeled, rinsed and then either halved or quartered, depending on size of potatoes
* bagged baby carrots that are already peeled
* large white onion or two, peeled and quartered
Put 1-2 tablespoons of olive oil in a large skillet.
Wash the roast, dredge it in flour and then brown on both sides in the skillet.
Put the browned roast in a large granite roaster. Fill the roaster with water just short of level with the top of the roast. Sprinkle the top of the roast generously with Worcestershire sauce and then garlic salt. (You want the W. sauce and garlic salt to stick to the top of the meat, so the water level can’t be high enough to wash it off. Also, g. salt is after W. sauce because in the other order, the W. sauce would wash the g. salt off the roast).
Put the lid on the roaster and put in a pre-heated 375 degree oven.
Prepare the vegetables and add to the roaster (the more of them you can get in the water around the edges, the better) about a half hour later. Generously salt and pepper the vegetables after they’re in the roaster. Replace the lid and return to the oven.
Cook for approximately another 2 1/2 hours. (This varies depending on the amounts of all the ingredients.)
When you start salivating because of the wonderful smell filling your kitchen, and when you stick a meat fork into the roast and the veggies and they are all fall-apart done, it’s ready! The pan juices make wonderful gravy, or you can just strain them and use them as-is as gravy.
Our traditional side dish for this is green beans.
Essen Gutt! (Good Eating!)