Most Sundays after church we would stop home to change, pick up our BIG, shaggy dog, and drive to my husbands parents for dinner. His brother would do the same.
Now, Mom became a career lady long before it was common. She began working in the early 1940's and continued until retirement. Cooking was not her favorite thing but she had a few meals that were mainstays.
And they were delicious.
So, for my girls (and grandkids), I am recreating (step-by-step) a very typical Sunday dinner of Pot Roast. As I reminisce, I can visualize the glasses and dishes she served on, the vinyl tablecloth (always floral and blue) and the sweet basket or bowl of plastic flowers.
It must be Rump Roast.
Brown on all sides in oil.
Don't forget the ends! Remove to a plate.
Chop up an onion or two.
Cook the onions until they look just like this.
Return the roast to the pot and add water (about 5-6 cups). Bring to a boil, reduce heat and simmer gently until meat is tender (about 2 1/2 to 3 hours) Lower and slower is the best.
Use the large Farberware pot (you know, the one from the set I have been using since my bridal shower 34 years ago)
When fork tender, remove roast to a dish.
Cover with foil.
Grab a pound of carrots... add additional carrots because everyone loves these and a pound just isn't enough.
Peel and slice the carrots into pieces that look just like this.
Scrub and quarter 4-5 potatoes.
Get your bottle of Kitchen Bouquet from the far back of your refrigerator. One bottle will last you most of your married life. You will want to add a couple of teaspoons to the gravy.
Add the carrots, potatoes, Kitchen Bouquet, about 1 tsp salt and pepper to the pot.
Bring to a boil, reduce heat and simmer until vegetables are fork tender.
Remove vegetables to a serving dish.
Since you don't have this little aluminum cup and lid that belonged to Grandmom to shake the cornstarch and water in, you can use a cup with about 6 Tbs of cornstarch and 1/4 cup of cold water. (You can also use flour to thicken but it won't make shiny gravy like Grandmom made) Stir together well and whisk it into the gravy to thicken. Cook a few more minutes.
To complete this Authentic Meal you must serve applesauce (pour straight from jar and sprinkle with cinnamon), peas (the frozen kind) and Pepperage Farm dinner rolls (ignore that these are not Pepperage Farm Brand)
Plate up and enjoy this meal straight from your childhood!