Grandma Dunnam’s “Mom’s” Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: - 1 boneless chuck roast (pretty large size)
- 1/2 cup Crisco oil
- Seasoning salt, to taste
- Garlic powder, to taste
- 1 medium onion, whole or cut in half
- 4-5 carrots, cut into 2-3 pieces each
- Potatoes, depending on how many servings are needed (estimate 1 potato per adult and 1/2 potato per child, cut in half)
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Directions: |
Directions:1. Prepare the Roast:
- Heat the Crisco oil in a large pot, electric skillet or Dutch oven over medium heat.
- Season the roast generously with seasoning salt and garlic powder.
2. Sear the Roast:
- Place the seasoned roast in the hot oil and brown it on all sides to lock in flavor.
3. Add Vegetables:
- Add the onion, carrots, and potatoes to the pot around the roast.
4. Cook the Roast:
- Cover the pot and cook on low heat, allowing the roast and vegetables to simmer.
- Check occasionally and add a small amount of water if needed to prevent sticking.
5. Simmer Until Tender:
- Cook until the roast and vegetables are tender but not mushy, approximately 2-3 hours depending on the size of the roast.
6. Serve:
- Remove the roast and vegetables from the pot and serve warm. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: In Mom's Words:
"Grandma Lucille Dunnan made a very good roast, among other things, being from Alabama. She was a Southern cook, as is my family being from Tennessee, so I always enjoyed her cooking as I grew up liking Southern cooking.
She was a very strong lady that I admired a lot. She still mowed her own yard, cleaned, cooked, and drove until she died at 85. She was very kind and sweet, but she would also not hesitate to speak her mind if something was not right. She stood up for herself and her beliefs, which I think is a good quality when done in a kind way as she did."
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