(by Charlotte Adamis)
(My mother tells me she doesn’t really have a recipe for her pot roast. She’s always made it just the way her mother made it—my namesake, Grandma Charlotte.)
Preheat oven to 350 F.
Salt and pepper a bottom round roast.
Brown the roast in some oil* in a big, heavy, deep casserole on top of the stove.
Take the roast out of the pot and set it aside.
Brown sliced onions and chopped carrots, and add a can of tomatoes.
Put the roast back in the pot, cover, and put it in the heated oven.
Turn the roast every half hour until it’s tender (about 3 hours).
Take the roast out, let it cool, and slice.
Mash the vegetables to make a sauce, and reheat the sliced meat and sauce together when ready to serve.
(*Grandma Charlotte used the fat she removed from the previous roast and saved it in the refrigerator to brown the next one.)
Read Juice or Soup, the story that accompanies this recipe.)
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