MOMS’ SUNDAY POT ROAST
SERVING SIZE: 4 TO 6 | PREP TIME: 20 MINS | COOKING TIME: 5 HRS
Moms was my daddy’s mother. She was 44 when I was born, and we were inseparable. She was one of the most influential people in my life, always young and always beautiful. We rotated Sunday dinner between my grandparents’ house and my parents’. They were only about a smidgen of a mile apart, a 5-minute walk. Moms often cooked this pot roast and a cake, and Moma made the side vegetables. Moms would also make white rice in the oven, which I loved ’cause the sides were so crispy.
Ingredients
( 1 ) 3- to 4-pound bone-in Angus beef pot roast
( 1 ) 10.5-ounce can condensed French onion soup
1⁄2 cup red wine
( 1 ) 7 ounce package dry Italian dressing
Salt and pepper
Nature’s Seasoning
NOTE: Sunday dinner was a big deal in my family. Keep in mind, dinner is lunch and supper is the evening meal. My funniest story about Moms was that she told me never to eat after someone else because they had germs and I might catch something. One day, she cooked a hamburger and asked me if I wanted a bite. I replied, “Moms, you said never to eat after anyone that I might catch something.” She replied “Darling, it’s okay, we don’t have germs!”
Moms’ roast is great with Bourbon Carrots, Sweet and Sour Green Beans, Beer Bread, and Peach Chiffon Pie. Or, add some of Jesse’s Southern Bacon Gravy you pulled out the freezer to the drippings and fix a pot of rice.
Directions
Preheat oven to 275 degrees Fahrenheit.
Put roast in a large roasting pan. Mine is 17 x 13.5 inches.
Pour all remaining ingredients over the roast. Add Nature’s Seasoning, salt, and pepper to taste. Cover roast tightly with tin foil and cook at least 5 hours.
Check for tenderness at 5 hours. I like my meat falling off the bone, so it may need to cook a little longer, depending on your stove. Check after a couple of hours to make sure your liquid is not evaporating. If it is evaporating, just add some water or more soup.
OPTIONAL: Once it is cooked, you might add a can of beef broth and flour to make a good gravy. First mix a couple of teaspoons of flour in a cup with the broth and then pour it into the pan to thicken.