Thursday, March 22, 2012

Foil Wrapped Pot Roast

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Pot roast with potatoes - Dad's favorite
Pot roast with potatoes - Dad's favorite

Dear Dad,

It seems kind of funny to write to you.  I always laughed when you would send me things in the mail and they almost never included any kind of note at all.  Just an envelope with some photos, or a newspaper clipping, or a photocopy of some recipe cards for me that I had talked to you about months before.  I would have to take 30 seconds to look closely and then it would finally come to me what the context was of this latest mailing from you.

I still have the newspaper clipping you mailed to me on the day you died.  Postmarked January 17th and on this one you did write me a quick note.  It is only now that I have had to go through all of your paperwork in dealing with your Estate that I realize your handwriting was starting to get a bit shaky.  I didn't even see it until now.

We are going to Judy's this weekend and will be having birthday lemon meringue pie in your honor.  This dinner was made with you in our thoughts.  Happy Birthday Dad.  I cannot tell you how deeply we all miss you.



Seasoned beef and vegetables ready to be roasted
Seasoned beef and vegetables ready to be roasted

Foil Wrapped Pot Roast
One of my Dad's favorite meals. This roast and vegetables is quick to put together and easy to cook - just put it into the oven on low and slow for the afternoon. This dish makes its own gravy and cooks perfectly every time.
  • 3 Tbs cornstarch
  • 4 tsp onion powder
  • 2 tsp brown sugar
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp instant espresso powder
  • 1 tsp marjoram
  • 2 onions, cut into quarters
  • 1 lb small red or white potatoes, peeled and left whole
  • 6 carrots, cut into 3 inch lengths
  • 1 Tbs soy sauce
  • 1 Tbs Worcestershire sauce
  • 4 stalks celery, cut into 2 inch pieces
  • 4 lbs boneless beef chuck or pot roast

  1. Pre-heat your oven to 300 (F). Combine the cornstarch, onion powder, sugar, salt, pepper, garlic powder, espresso and marjoram in a small bowl.
  2. Tear off a very large piece of tin foil and place it loosely in a large roasting pan. Place the potatoes, carrots, onions and celery in the bottom of the pan. Sprinkle the vegetables with the soy sauce and Worcestershire sauce.
  3. Split the roast into 2 strips and coat generously with the spice mixture. Press it into the meat and be sure to get as much on as you can. Place the seasoned roast strips on top of the vegetables and seal up the tin foil. Make sure there are no openings in your foil package - use more than one piece of tin foil if you need to.
  4. Place in the oven and cook for 3 1/2 - 4 1/2 hours, until the roast is fork tender. It will brown up to a deep color and the juice can be used as is or heated in a small pan and made into a gravy.
  5. Serve on a large platter family style. Slice the roast thinly against the grain and surround the whole thing with the carrots and potatoes. Enjoy!
Prep time: Cook time: Total time: Yield: 8 servings

This has been shared with Real Food Wednesdays.