Three hours of slow oven transforms a tough hunk of meat into perfect comfort food. With plenty of leftovers. It's impossible to make a small pot roast dinner, but like beef stew and chili, it's even better the next day.
Good thing, because I'm sure busy this week. I have an extra shift at the Senior Center store this morning, then The Ukes practice in the afternoon. Tomorrow, a volunteer appreciation party at the bowling alley (gutter balls, anyone?) then on Wednesday, I'm working at the store again. On Thursday, we hope to finally trail ride on Vashon if the weather holds. On Friday, headed over to Twisp to celebrate Maya's 7th birthday. Whew.
Now, the yearly dilemma, what to do with these giant, heavy jade plants? I hacked the tops off last spring, but as usual, they grew right back.
Mom always cooked her roasts in a big pot on top of the (electric) stove. She'd braze the meat, add the raw vegetables and water, and put it on low heat. Then we'd leave for Sunday School. When we came home from Church, all she had to do was make the mashed potatoes and some sort of salad, and put it on the table. She had what was called "waterless cookware" which is to say, the pot lids would form a moisture seal along the rim of the pot so that you could simmer something for hours without worrying about it drying out.
ReplyDeleteYes, your Mom is right-- the key to a good pot roast is the right cookware. I have a cast iron braiser with a tight lid that's worth its weight in gold. Thanks for your Sunday memories!
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