My Grandmother's Pot Roast

We had that every Sunday.
Cooked while we were at church.
Main differnce was cut up potatoes added with the onions and carrots.
Yummy.

I like one-pot meals since it's easier at clean-up time in an RV.

But I'm more inclined to put a roast in the Flavorwave Oven, pop in some frozen steamed veggies in the microwave and heat up half a container of Bob Evans garlic mashed potatoes.

Then leftover roast is reheated with other half of mashed tators or great in hash!

dan-nickie wrote:
We had that every Sunday.
Cooked while we were at church.
Main differnce was cut up potatoes added with the onions and carrots.
Yummy.

x2, and still have the blue enamel pan she cooked it in! Now you've made me hungry!

that is a favorite of ours too...

Oh my gosh...how could I forget about the boiled potatoes. Yes my grandmother and mother did it that way. My husband doesn't like them.

My grandmother cooked pot roast in a thick aluminum Dutch oven. I guess it was the newest thing out at the time (early 50's) Another thing she used that pot for was speckled butter beans with a chunk of ham and some whole okra. I have to have that now and then when I can find speckled butter beans.

I do mine very similarly, except I use a stove top pressure cooker.

Season the roast, brown it, remove from pot. Put in water you are using to cook the roast, deglazing and scraping up the browned goodies on bottom. I slice an onion up into the bottom and put my roast on top and cook until about 5 min. before it is supposed to be done. Let pressure down naturally, open, check to make sure it is practically done, add potatoes and carrots, cook five min. more and once again let pressure drop naturally. Melts in your mouth.

Sometimes, I skip the veggies. I remove the roast after it is completely done. While it is resting, I add a little bouillon to the broth, put in some noodles, put the lid back on, and pressure cook for around 6 minutes, if wide noodles. I find the "No Yolks" and the "Light and Fluffy" widest noodles, come out best. Do an immediate pressure release, for the noodles.

Those are some flavorful noodles.

mikeandlisa wrote:
I grew up eating this. It's and easy recipe that was passed down form my grandmother:

Pot Roast

Same here, except we added two bay leaves and the onion as the roast was simmering.

If it isn't a chuck roast it isn't worth cooking in our house. We like tender and like it or not fat means tender and favorable.

We do much the same, but also with chuck roast (more flavorful), and potatoes and no cooling of the meat. Just eat it hot as it falls apart..No slicing here.