I’m back today with another recipe from my Grandma’s recipe box. This time I’ve got her pot roast recipe for you. In honor of the approaching Father’s Day holiday, I called my Dad and asked him for his favorite meal his Mom used to make. He very quickly answered, “Pot roast with mashed potatoes.” Now, since I live across country from my Dad, I will have to make this again the next time he is visiting. Since this also happens to be my husband’s favorite meal, it worked well for a Father’s Day Dinner idea for our house as well.
I actually found 3 different recipes for pot roast between her recipe box and cookbooks. I had to call my Dad again to find out which one he remembered. The version he remembered was perhaps the most classic version of pot roast. It came from the cookbook that was copyrighted in 1938!
My Grandma’s America’s Cook Book (affiliate link) from 1938. It has a washable cover (according to the cover) and a price tag on the inside that it was $2.50. My Grandma would have been 18 in 1938. She married my Grandpa in 1940. My guess would be that she got this cookbook sometime around that time. Anyway, within this cookbook there is 1 main recipe for Pot Roast with 2 variations. The classic variation is the variation I made and modified a tiny bit. I have a printable version of the recipe for you at the bottom of the post.
This recipe started by mixing up a little flour, salt and pepper.
Dredging the meat (ours was a 3lb beef chuck roast) in the flour, salt and pepper to coat all sides.
Then sear the meat on all sides. This is a perfect recipe for my cast iron dutch oven (affiliate link). It gets great heat and gives a perfect sear on the meat. Don’t skip this step…it is where you add tons of great flavor. The recipe called for doing this in 1/4 cup of beef suet or 3 Tablespoons of beef fat. I’m sure I could have asked the butcher at the grocery store for these items, but I kind of was grossed out by their concept. I used olive oil instead.
Turn the heat to low and cook covered for 3 hours turning the meat every 15 minutes to avoid burning and promote even cooking.
After removing the meat from the pan, tent it and let it rest for 10-15 minutes. Carve or slice your meat and serve with your favorite side dish. We served our pot roast with my light and fluffy mashed potatoes….yum!
My husband declared this pot roast recipe to be very delicious. I even liked it and I don’t normally like pot roast. It wasn’t a total win as one of this kids sort of liked it and the other didn’t. Oh well, can’t win them all can we?! I’m guessing we won’t repeat this meal for our Father’s Day dinner, but I’m sure I will make it again for my Dad one time when he is visiting us.