What could be better on a very cold day in January than a home cooked meal with Pot Roast.
I followed my mother's recipe and chose a lovely Bottom Round cut of meat.
This cut of meat is wedge shaped, and perfect for potting because of its flat sides.
I started by pouring few tablespoons of olive oil in the bottom of a large stainless steel pot that has its own cover.
I "browned" all sides of the meat on a high flame to seal in the juices.
An old large cooking fork makes this easy.
Next I chopped a large onion.
Each side of the meat was turned and sealed.
I took the meat out of the pot and placed it on a dish while I added the onions
to the pot. They were sauteed and turned golden brown.
The meat was then returned to the pot,
and I added around four (4) cups of water, covering the meat a bit more than half way.
Salt, ground pepper, and dry mustard were added to taste.
The pot was covered with a small crack left open, and simmered for several hours on a very low flame.
Later I peeled eight medium Yukon Gold potatoes,
and boiled them until they were cooked but not too soft.
Three large carrots were peeled and sliced.
I steamed some cut green beans.
About one half hour before I stopped cooking the meat, I added the carrots.
Later I removed the meat and carrots from the pot and poured the liquid into a measuring cup to make the gravy.
Corn starch was whisked into the liquid as a thickener.
I put this into a smaller pot and continued to whisk it over a low flame.
The potatoes were strained, mashed with a depression era potato masher,
several tablespoons of butter added,
and finally salt and ground pepper to finish.
The bottom round cut very easily
Table was set with the sliced meat, a divided oval white bowl for the potatoes and vegetables, and a white gravy boat too.
This looks a little messy, but boy did it taste really tender and good on a cold January day! Try it soon.