Nana’s Pot Roast
As soon as I returned home after giving birth to Abigail, my mother arrived in town to stay with us for a few days. She was a great help and comfort to us: she cooked, cleaned, did whatever needed doing for us two sleep-deprived new parents — one of whom (you’ll have to guess which) was suffering from the agony of a broken tailbone — who were dealing with a tongue-tied, jaundiced baby, that had serious challenges learning to nurse. Yes, it was a glorious time! (Actually it was wonderful in so many ways, and yet, like many things that enrich our feeble existence, it was challenging too!).
One of the meals I remember Mom cooking for us was her delicious pot roast. Today I put the same pot roast into my crock pot, to hopefully be ready for supper tonight after we return from two basketball games. I’d like to share her recipe with you here – the secret ingredient according to Jay is that horseradish. I think next time I cook this I will add double the amount called for here. What do you think, Mom?? Please chime in if I’ve omitted anything important!
1 4-5 lb roast, either chuck or rump (I used the rump since it was the same price as chuck)
5-ish small-medium sized potatoes, washed, cut into large chunks
1-ish cup of baby carrots
1 large onion, cut into large chunks
5-6 cloves of garlic, peeled and halved
2 Tbs oil
1 5.5oz jar refrigerated horseradish (You can use more, it gives a subtle flavor in this amount)
1-ish cup red wine
salt/pepper to taste
parsley or other spices to taste
Heat oil in skillet large enough to hold just the meat.
Rub that roast with about half the jar of horseradish, salt and pepper to taste. Brown roast in oil, till crusty and browned on the edges. While it browns, prepare your vegetables.
In bottom of large crockpot, place carrots, potatoes, onion and garlic.
Remove roast from pan, cut into smaller pieces if needed in order to fit into crockpot. Place roast atop vegetables.
Pour cup of wine over all. Rub remainder of horseradish atop meat, add salt, pepper or any other spices ( I like parsley) to taste.
Cook in crock on high for at least two hours, reduce heat to low and cook up to 8 hours more. If you like, serve meat and vegetables with juices.
I prefer to add some flour and Kitchen Bouquet into your crockpot or a saucepan, and whisk the juices into a lovely gravy.
Enjoy with a glass of red wine and a fresh salad!