Granny's second lesson was how to give of one self. I fondly remember as a child how she would drive up to my parents married dormitory in college at East Texas State University and bring huge bags of groceries to my very needy, poor college student parents with two small children! Many times she would take my brother and I home for a week during my parent finals or just because my grandparents wanted to be with us. I vaguely remember those times, but the memories I have are of how much I enjoyed being with both my grandparents and aunt and uncles.
As I grew up, my grandparents divorced, but neither one never stopped spending quality time with my brother and I through our weeks spent at their homes. I don't think she or my grandfather for that matter ever thought twice about us being there or infringing on their weekends. That is just how it was and they wanted us in their lives.
Third, you know if you are follower of my blog, that one of the biggest lessons I learned from my grandmother was my love of cooking. She passed that on to my mom and down to me instinctively. Large family meals were an easy task for her. She was used to cooking for 3 sons, two daughters, a husband, and her sons and daughter in-laws. I remember watching in awe as she would cook a pie in the outside grill to not heat up her house and cook a roast on the stove top for meal that she needed in a hurry. Granny didn't measure and she wasn't a fussy cook, but she could make a Holandaise Sauce and the best cornbread you ever ate.
Today, I want to share with you her roast recipe with a little twist in spice that I made the other night. Not many people think of cooking a roast out of the oven. But in all honesty, it couldn't be simpler. My husband loved the new potatoes that cooked in the broth of the roast and dinner was ready in under an hour and a half on a week night! Roasts in my household are usually reserved for Sudnay night.
I used my Crueset Roaster, but any good quality pot will do. Just be careful to not boil your water out of the pan by having your fire up too high. So with that said, add water as you need too! Reduce your fire or temperature on your electric cooktop once you have brought your roast to a boil or a low simmer. Cover and in a relatively short time you will have your usual weekend dinner on a weekday night!
Granny's Perfect Pot Roast
1 - Chuck Roast
2 onion, quartered and sliced - not too thinly
7 new potatoes, quatered and sliced - not too thinly
5 - 6 cups water
2 tbs. Tony Chachere's Cajun Seasoning
1/4 tsp. pepper
1 package of brown instant gravy
Wash pot roast and place in a roaster coeverd with 5 - 6 cups of water. Bring to a boil for ten minutes. Turn fire or temperature down to a simmer and allow to cook for 30 minutes adding 1 tbsp. of Tony Chachere's Seasoning. Prepare potatoes and onions and add to the pot. Add 1 tbsp. of Tony Chacheres Cajun Seasoning, 1/4 tsp. pepper, and brown gravy packet. Mix gravy packet in pot until it is dissolved.
When roast is cooked place on a serving tray and allow to stand/sit for 5 minutes. Slice going against the grain and spoon potatoes and onions around your roast. Serve with some Lima Beans, salad, and soft roll and it's a great meal anytime!
Thanks Granny! I love and miss you greatly!
Make this soon! It's super simply and your family will love it! One tip is use your left over roast with an added gravy the next day over toast! It's wonderful!