Just Like Grandma’s

It is a chilly gray day, the kind of day that calls for a traditional Sunday night dinner just like Grandma used to make. Pot Roast came to mind and my mouth was watering just thinking about it! After a quick run to Super Target to pick up meat, a few veggies and a few more things for Clifford we got cooking. We invited Mike’s Dad (Jim) over for dinner and enjoyed the company and delicious food.

Pot Roast with Roasted Vegetables

Olive Oil

3-4lb Chuck Roast

1 Cup of Water

1 Can Crushed Tomatoes

Baby Carrots

3 Small Onions

1 cup of Sliced Mushrooms

2 Stalks of Celery

2 Cloves of Garlic

2 sprigs of Thyme

2 sprig of Rosemary

Salt and Pepper

 

We used our big Orange Le Creuset Pot heated the oil and got a good sear on the meat, 2-3 minutes a side. Don’t touch your meat! Let it sit and it will get great flavor, it will not stick to the pan when its ready to be flipped. Add in the water, tomatoes and veggies while stirring to coat. Top with just a bit of oil and cover. The total time will be 3 hours with a good stir every 30 minutes to make sure all the veggies are coated. At the 3 hour mark the meat should be falling apart and smelling delicious. To go along with the pot roast we made Roasted Sweet Potatoes and Parsnips.

 

Roasted Sweet Potatoes

4 sweet potatoes, peeled and cut into even chunks

Olive Oil

Honey

Cinnamon

Salt and Pepper

 

Put the sweet potato cubes on a cookie sheet and cover with a bit of olive oil, honey, cinnamon and salt/pepper. Roast for 25-30 minutes at 375 degrees.

 

Steamed Parsnips

1.5lbs of Parsnips, peeled and cut into slices

Olive Oil

Butter

1 cup of Water

 

Put a bit of butter and olive oil in the bottom of a saucepan, add in the parsnips stirring to coat. Add in 1 cup of water and bring them to a boil. Cover and cook for about 20 minutes. We served these with a bit of butter and herbs, yum! This was on par with what my Grandma used to make but with a few updated ingredients.