How to Make an Old Fashioned Granny's Yankee Pot Roast

Some of my favorite memories of my granny are the1 cup sliced celery
wonderful meals that were always available at her2 tsp salt
house. When I was young, she cooked on an1/2 tsp thyme
old-fashioned wood cookstove. Her kitchen was1/4 tsp pepper
always hot during the Indiana summers and always1 1/2 cups tomato juice
warm and welcoming during those cold and snowy4 medium potatoes, quartered
winters. But whatever the weather, there was always1 tbsp flour
food on granny's stove no matter the time of day. SheBrown meat well on both sides in the hot shortening in
would make big, delicious buttermilk biscuits everycast iron* Dutch oven over moderate heat. Add onion,
morning. She never made "just a few" but alwayscarrot, celery, salt, thyme, pepper and 1 cup tomato
made a large batch to feed whoever just happenedjuice. Cover; cook slowly until meat is fork tender,
to stop in. And there was always meat and potatoes.probably two to two and a half hours. Add the
They were a staple in her Midwest country kitchen.potatoes 30 minutes before the end of cooking time.
She raised cows, pigs, and chickens. I remember oftenArrange the meat and potatoes on a serving platter;
seeing meat hanging in her smokehouse. There waskeep hot. Blend together the remaining tomato juice
usually a pot of ham and beans, chicken and dumplings,and the flour; add to the vegetable mixture still in the
or a pot roast simmering on that old stove. This recipepan. Cook, stirring constantly, until thickened. Serve with
brings back lots of memories; I hope it will for you, too.or over the meat.
GRANNY'S YANKEE POT ROASTYield: 6 to 8 servings.
4 to 5 lb beef chuck roast*Using cast iron is not necessary. But it is a great way
1 tbsp shorteningto slow-cook meats.
2 cups sliced onionsEnjoy!
2 cups sliced carrots