Vintage Pot Roast - Remixed

I had a weekend filled with nostalgia this past weekend at my mother's house.  It's interesting in this day of expensive cookware and fancy gadgets that our parents and grandparents somehow survived without clad bakeware, bamboo mixing bowls or fine cutlery.  Don't get me wrong, I love my kitchenware and it would be very difficult to not have it.  I have a deep appreciation for quality cookware, bakeware, knives, etc. - but I was reminded of how some things really do stand the test of time.  Note, my mother's covered roaster - this was actually her mother's roaster, she figured it was at least 60 years old.  No, it's not fancy, clad or copper - but it is the perfect tool for the job in this kitchen.  It made a succulent roast and potatoes that fed a crowd, with some to spare.  It's funny, because the roaster doesn't seem to weigh more than a couple of sheets of paper - yet I forgot how this is what we grew up on. 

With that said, we used this vintage, covered roaster and remixed my mother's traditional pot roast and potatoes by updating it.  You will review the recipe below and think 'what, are you serious?', but you will be amazed at how these flavors meld together and form a wonderful base for the meat and subsequent vegetables to braise in.  The first oddity is Dr.Pepper, we use that for the acid - it helps to break down the meat fibers and make it more tender.  Second is a can of cream soup, can't have a traditional Midwestern meal without at least adding one can of cream soup.  Last is a package of onion soup mix - this provides all the seasoning and spices you will need. 

3-4 lb beef roast

Pepper, for seasoning roast

2 tbsp oil

2 lbs potatoes, peeled and cut

1 lb carrots, peeled and cut

1 can or bottle Dr.Pepper, Coke or Pepsi

1 can Cream soup - mushroom, chicken or celery

1 package dry onion soup mix

For gravy

1/2 cup water

2 tbsp. corn starch

Preheat oven to 350.  Place roaster on stovetop over medium high heat.  Season outside of roast lightly with pepper.  Add 2 tbsp oil and when oil is shimmering place roast in pan and sear for 5 minutes, until brown.  Turn roast on other side and brown for 4-5 minutes.

Pour pop, cream soup and dry onion soup mix into roaster and stir to combine.  Put cover on top and place in oven for two hours.  Remove from oven, uncover and place vegetable in with the roast, place cover back on and put into oven for one additional hour.

Remove from oven, using a slotted spoon or fork remove roast and vegetable - place on platter and cover with foil to keep warm.  Place roaster on stovetop and bring to boil  Mix 1/2 cup water with 2 tbsp. corn starch, stir with fork to combine.  Pour mixture into gravy and stir to thicken gravy, make sure it is boiling as gravy will not thicken if it is not boiling.  Remove from heat and let sit for five minutes.  Remove tent  from platter, pour gravy into pitcher if desired or place a ladle in the roaster.  Serve.

Heirloom Recipe Box

Sometimes life just gives you a 'high five' out of nowhere to show you that you are moving down the right path. I stopped over to visit my mother yesterday and she had found my grandmother's recipe box, which was filled to the brim with all the goodies I used to stand beside her and help to make. My grandmother Ellen is who taught me the joy of cooking. E, as I called her, was amazing in the kitchen, garden and home. I owe her for teaching me so many fantastic skills and she still brings a smile to my face whenever I think of her. Seeing the plastic jugs that flanked the top of the box brings me back to so many memories. E did not have much money, and I recall her always placing (with careful perfection) three chocolate chips on top of every one of her chocolate chip cookies.

As you can probably imagine, I was dumbfounded when my mother handed this to me. I could not wait to get home and rummage through this treasure chest and begin to imagine the amazing dishes I could prepare. It has inspired me to create a column in my blog called Heirlooms, recipes that stand the test of time.

I believe in light of where our world is at, it is time to get back to basics, and not worry so much about how to plate a dish - but how to put something in that dish period, something soothing that comforts the soul. I've never been terribly impressed by a $20 appetizer consisting of four shrimp topped one another drizzled with lime reduction and lychee syrup. Don't get me wrong, dishes like this are great from time to time - but for me it always comes back to the community food brings, the conversation and respite from the day. Time to sit together and enjoy a good meal. I look forward to sharing these recipes from you and welcome you to submit any that you have for me to test and try. I will certainly share those that are hits with your permission of course!