Directions: |
Directions:Salt & Pepper roast well. Place in very hot stock pot or pressure cooker. Sear roast well on all sides until very well browned. Generously cover roast with dried onion flakes. Generously pour Ketchup over roast. Add enough water to cover roast, by about 1/4 inch over the top. Reduce heat to simmer and cover. Continue cooking and add water as needed, enough to keep liquid at least 1/2 way over roast & cover & continue to simmer. Add Ketchup every time water is added. This may take 1-3 hours depending on size of roast and temperature that it is simmering at. When roast is near done, remove from heat. Whisk 1 - 3 Tablespoons flour in small bowl with 1/2 cup water, add to stock pot and stir continually until thickened. Serve with mashed potato. |
Personal
Notes: |
Personal
Notes: Gammie McGrath made this pot roast every Sunday. The recipe was never written down and all of Tommy's Mom and Aunt's (Rose, Liz, & Teri) learned to make it... just from watching her make it so many times. Dinner (or Supper as it was called) was served after we went to Mass on Sunday, usually around 1pm-2pm. Pop always ate it with extra ketchup on the side. Any leftovers were made into a sandwich spread that Pop liked, The leftover roast was put through a meat grinder, mayo (or usually Miracle Whip), and relish was added and mixed well & adjusted tot taste). It was spread over white bread. It was an acquired
taste. This pot roast would be the #1 recipe that Gammie was known for and brings back lots of memories.
|