Pot Roast
I love happy memory foods; in fact I think so much of what we make, for those we love is about creating or re-living happy memories.
My mother made the best pot roast, I have ever eaten, a large roast was often a financial sacrifice so it might be a Sunday dinner or company occasion, but it was always made with such great love and created an air of anticipation, which was joyfully contagious. She said her secret was the roaster – she long ago gave me her roaster, which I deeply treasure, but even post roaster, her roast was always tender, flavorful, and one of the most comforting meals I ever eat.
What I love about this meal is that it really does simply all go into the oven, in one pan, and comes out ready to serve; also, you always have left-overs for the next day, thus make sure you save all of the pan juices, so when you are heating up the meat, the following day, it will not try out.
The cut of meat will depend on your budget – this is actually one of those dishes where a less expensive cut, with bones, will enhance the outcome, because of how it is cooked. However, the more tender the meat to begin, the less time in the oven – so periodically check for the roast to reach fork tender.
Ingredients:
Beef Roast – you pick the cut
3 Onions – coarsely chopped
Celery – washed, and cut coarsely
Garlic Powder
Salt and Pepper
1-2 teaspoons of Oregano
2 Bay Leaves
½ cup of Red Wine or Water
Carrots – peeled, with tops removed
Potatoes – washed and cut coarsely
Parsnips – optional, but a nice addition – peeled, with tops removed
Salt and Pepper
Directions:
My Mother would wash roast, and place it in the pan, without first browning it on top of the stove. I tend to start my roast in a hot, heavy skillet, with a few tablespoons of oil, searing the meat on all sides first, but this is a choice, either way I find it comes out with excellent flavor. Sprinkle, both sides, with salt, pepper, garlic powder, and oregano. Add chopped onions and celery, and bay leaves, with water or red wine. Cover and roast in a 350 degree oven for about an hour, then turn down the heat to 300 degrees, for approximately two hours, depending on the cut and size of roast.
Add potatoes, when there is about an hour of cooking time left, then toward the last fifteen minutes add carrots and parsnips and sprinkle them with salt and pepper, cover, and continue cooking till meat and vegetables are fork tender. The roasted vegetables really are a treat – carrots become sweet, and the potatoes absorb the pan juices, developing a rich glorious flavor. Serve with homemade biscuits and apple butter to cheers; or add your favorite vegetables or salad.
