Virginia's Pot Roast

Linda tells us that "My mama made the tenderest pot roast," and gives us a lot of hints in this recipe.

• 4-5 pound beef pot roast, with or w/o bone (blade cut)
• 1/2 packet of any instant Onion Soup mix
• About 15 pepper corns
• Assorted peeled potatoes, halved or quartered, carrots, 3 ribs of celery cut into 3-4" pieces, 1-2 pieces of parsnips also cut into same size
• 1 (8 ounce) can of tomato sauce
• 2 bay leaves

METHOD

Rinse meat with cold running water. Dry and arrange in Dutch oven, or large casserole with tight fitting lid.

Measure out onion mix and coat both sides of meat. Sprinkle with pepper corns, and crush a few for more peppery taste, if preferred. Arrange veggies around meat, and pour tomato sauce over all. Rinse can with about 1/8 to 1/4 cup of extra water and pour this over all. Put bay leaves into tomato sauce.

Cover with secure lid, and roast at 350 degrees, about 2 1/2 to 3 hours, until all are golden brown and meat is tender when stuck with a fork. Remove bay leaves before serving.

The roast is best done in the dutch oven, as I believe that the cast iron holds the moisture and will tenderize even the cheapest cut of meat with the acidity of the tomato sauce. The flavor is well retained and irresistible!

Serves: 6

Contributor: Linda Olsen

 

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