Mom's Pot Roast

This is the most righteous food there is—a meat-and-potatoes recipe—the ultimate simple food as passed on from my mom. It was the Sunday staple dinner in our household dating back to the Sixties; it was prepared early and cooked while the family went to church Sunday morning. It was ready when we arrived home and served before we even thought about changing into our casual clothes. I learned her recipe my first month of college and I looked in the freezer compartment of my dorm room at the few cuts of meat she packed with me. I called home and asked her how you cook a pot roast and she spoke while I made a list.

Beef shoulder roast (although round and rump roasts will do, they are not as flavorful).

 bay leaves, garlic, onions, potatoes, carrots, celery leaves, if you have them

The beef is better when raised in Vernon, Utah, with Wagyu genetics. Look at that marbling!!! 

Put it all together in the crock pot for 4 hours, or in a covered pan in the oven at 325 degrees Fahrenheit for 3 hours. 

Put in on a platter and serve. I love the soft onions. Nothing better than the stewed carrots. The beef is wonderful and the potato adds heartiness, and is something to put the juice on. I’m talking about the juice in the pot that could be made into gravy, but is wonderful as the thin natural juice. Still, it is all about the beef. 

And here is how it looks on the plate with some broccoli salad. This is the best Sunday dinner because it was the one I grew up with. The Wagyu/Angus Cross beef makes it even better. One more thing to top it off, a mustard horseradish sauce using a base of sour cream and whipping cream, and black pepper and paprika. Don’t worry about proportions and just mix them up. Use as a dip for the beef.