Meat and Potatoes for Dad – Sunday Pot Roast

Not so many years ago, pot roast was the Sunday dinner of choice in many homes….at least many southern homes.  Meat and potatoes is a meal that most men love….a meal dads love!When I thought about what would be a good recipe and meal suggestion for our chums to make for their fathers or husbands for Father’s Day, there were lots of ideas that came to mind…..

Meatloaf

Beef Tenderloin

Ribs,

to name a few.   But then I thought about what meal my own father was always happy to see on the dinner table.  That made choosing what to write about here easier.

In our home when I was growing up, Sunday dinner, more often than not, was pot roast.  No one ever complained at sitting down to this meal…so satisfiying.  Pot roast was always a likely choice because it could be started  before we left for church and by the time we got home it was done.  As we came through the door the house smelled of that delicious slow cooked roast beef.  With mouths watering we would all come to the table ready for a feast.  My father and grandfather sat pleased and oh so happy at the expectation of roast beef and mashed potatoes and usually a side of green beans with bacon and iced tea.  I have very happy memories of sweet times around the table on Sundays with Daddy and Papaw (my name for my grandfather).

This Sunday you can create some happy memories too.  Unless he happens to be a vegetarian, your father, grandfather, and/or husband will no doubt give you that same satisfied smile I remember seeing on my father and grandfather’s faces (and see now on my husband’s face) when pot roast and mashed potatoes were on the menu.   This is simple to make and simply a “Dad pleaser” every time.  It is true what they say about the way to a man’s heart being through his stomach and this is a great way to touch the heart of those special men in your life and to say….Happy Father’s Day 🙂

Sunday Pot Roast 

You will want to buy a chuck roast (sometimes this is a 7-bone roast, if the meat has bones, or boneless chuck roast if it doesn’t).  The size of the roast will depend on how many people you are feeding or whether you want to have leftovers.  Open the package which contains your roast and pat it dry with paper towels.  Sprinkle it liberally on one side with salt and pepper.

Heat a large Dutch oven until very hot with enough grape seed oil or shortening to cover the bottom of the pan.  Either one of these fats is preferable as they are able to take higher heat without becoming scortched.  Place the roast with salted side down in the pan.  If it is really hot it should sizzle when the meat hits the pan.  Lower the heat from high to a medium high heat and allow the roast to sear and brown.  This should take about 7-8 minutes.  Salt and pepper the side of the roast which is facing up while the bottom side is browning.

When the first side is nicely browned, turn the meat and brown the other side.  This will take another 8-10 minutes.

When the second side is thoroughly browned, reduce the heat to a low flame and cover with the lid of the Dutch oven.  Allow the roast to cook without lifting the lid for 3 hours.  While the roast is cooking, peel and cook potatoes for the mashed potatoes.

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When the 3 hours is up and you check the roast, it should be very tender, almost falling apart as you lift it out of the pan.  Place it on a warmed serving platter and cover loosely with tin foil while you make the gravy.  Then cut meat into chunks and serve with mashed potatoes and gravy.

Gravy

Using a wire whisk loosen the browned bits in the bottom of the pan.  There will also be some fat and liquid from the roast.  To these pan drippings, add 2 cups of beef broth (I prefer the Better Than Bouillion brand but any beef broth you have will work).

Measure 1/2 cup cool water mixed with 2 heaping tablespoons of cornstarch.  Pour this water/cornstarch mixture into the warm pan drippings and broth and increase the heat.

Stir constantly with a wire whisk as the broth begins to thicken into gravy.  When it is ready, it should be fairly liquid but thick enough to coat the back of a spoon.  Taste and adjust seasominmg adding salt and pepper as needed.

Pour into a pitcher or gravy boat and serve alongside roast and mashed potatoes….Enjoy!