My Grandmother's Pot Roast
I grew up eating this. It's and easy recipe that was passed down form my grandmother: Pot Roast
Forum Discussion
SWMO wrote:
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.
I thought it would be a hard adjustment moving from chuck to eye of the round when we had to change our diet, but we've been pretty pleased with the results. As it is, we only have meat about 20% of the time, and red meat about once every two months or so. I always loved my mom's blade cut chuck roast with cream of mushroom soup and onion soup mix or brown gravy, done on a low simmer in the covered electric frying pan. The quartered potatoes cooked on the very thick gravy were even better than the meat. But boy there's sure a lot of fat there. The organic eye of the round comes out pretty good though. Enough for my red meat fix, anyway.
