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Family Food Feud

November 26, 2014

So this is kinda funny…

When I was a kid, my Dad used to make this killer pot roast for an occasional Sunday dinner…  Not Yankee pot roast with a chuck roast and veggies and sauce in the oven like a lot of folks…   but, what I guess was Irish pot roast with a rump roast on the stove in an old cast iron Dutch oven.

Here’s where the “not-so-family-food-feud”  starts.

Like I said, it was when I was a kid.  I mean 5 or 6, years old or so…  I didn’t pay attention to how he made this lovely meat, with carrots on the side, and delicious rich gravy you’d put on the meat and mashed potatoes, and dip endless chunks of Dark Baked San Francisco Sour Dough Bread into…

Well, as it turns out, one of my sisters wasn’t such a kid at the time, and in fact was away for college by the time I was 7…  I think she missed the “How Dad Did It” boat too…

I’m the youngest of 5 siblings with the first being born some 12 years earlier…  Her name is Mary and she lives in a beautiful part of Michigan…  So last week, Mary texts out to all of us something along the lines of, “It’s the first real day of fall here, with the trees amber and crimson, and the cold fresh scent of…”  something or other…  Anyway, she’s basically asking us to help her with Dad’s recipe for the infamous pot roast…

Only 2 of the remaining 4 of us chimed in…  My Sister Lori (middle) and me.  The first thing that came to mind for me was that Dad didn’t cook the carrots with the roast in the roasting pan…   He perfected a way to stew them slowly to make them just past crunchy, not too soft, then buried them in butter and parsley…  Ohh… Man…

Lori concurred that he made the carrots on the side, but asserted that Dad only put the roast and a few quartered onions in the Dutch oven; that the meat and onion would make its own braising liquid…

If I remember anything, it was that Dad was so proud of his Dutch oven…  It was his mother’s, our grandmother’s…  He swore by it…  A little oil on the bottom, patiently brown the entire roast on all sides, turning about every 3-4 minutes…  I guess then he’d throw in some quartered onions, cover it all, and walk away…  2 hours later you’ve got a cooked rump roast with some delicious onions, and enough stuff at the bottom of the pan to make the unbelievable gravy with…

I, on the other hand, asserted that I really didn’t know how Dad did it, but I would season the beef with salt and pepper, absolutely brown it all around, then add maybe 2 cups of beef stock, the onions, some aromatics (fresh herbs) and about a cup of good red wine…

I think my Dad rolled in his grave that night…  his mother certainly would have never added broth or wine, nor would he, the good son he was…

As it turns out, Lori, being the middle child and the apple of our father’s eye (last born girl), had actually taken lessons from the man…  I remember having this exact iconic dinner at her house some years back, and it was just exactly how I remembered…  Perfect Roast, Perfect Carrots, Perfect Mashed Potatoes with Luscious Rich Gravy…

Mary ended up doing it her way and reported that the Sunday night dinner was just the thing her family needed on that first real day of fall in Michigan…

Moral of the story?  Apply heat and eat…  It’s all good…

See ya next time…

Happy Heating !!

5 Comments
  1. Now my mouth is watering for a rump roast…

    Liked by 1 person

  2. WOW! You have described my mom’s pot roast! I want to recreate her’s, but need a good dutch oven before I try.

    I have asked Santa to bring me one for Christmas, so I welcome any suggestions for a good name brand to look for.

    Liked by 1 person

    • Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart
      by Lodge
      634 customer reviews | 42 answered questions
      Price: $43.58 & FREE Shipping. Details
      In Stock.
      Ships from and sold by Amazon.com. Gift-wrap available.
      Want it Friday, Nov. 28 to 94061? Order within 36 hrs 29 mins and choose Same-Day Delivery at checkout.
      5-quart pre-seasoned cast-iron Dutch oven and casserole with skillet cover
      Sturdy, integrated side handles on base and lid for secure transport
      1-1/2-inch-deep domed lid doubles as a skillet
      Hand washing recommended; oven-safe
      Measures approximately 10-1/4 by 13 by 5-1/2 inches; lifetime warranty
      11 new from $34.99

      Hi Donna… thruth be told, I do not have a dutch over, mainly because I would expect it to be like my father’s and grandmother’s before him… Pretty sure that my sister Lori has the original… but after looking around a bit, I think this one is pretty close… found it on amazon… I’m thinkin’ once you’ve used it for about 70 years, it outta be pretty close to perfect… wish I could offer more !!

      Happy Heating !!!

      Liked by 2 people

      • jestchat permalink

        Thanks! My mom’s was her mom’s I think. My sister ended up with it, but no clue where it is now.

        Liked by 1 person

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