1950s Pot Roast


You don’t need a roasting pan for this recipe. The original recipe was very well known and popular in the 1950s. The roast comes out fall apart tender and it makes its own tasty gravy. The roast is perfect for Sunday dinner or for entertaining. Sometimes Grandmother would cook it Friday evening after getting home from work and she would reheat it for meals and slice it cold for sandwiches over the weekend.

The recipe has evolved into many variations. I believe it could be altered to work in a slow cooker, however I won’t try it. I tossed out two of those silly things years ago and I’ve never wanted another.

This is the recipe exactly as Grandmother gave it to my Mother around 1954 back when people ate real food.

Ingredients

• 3 to 4 pound beef chuck pot-roast or boneless rump top round or bottom round roast
• 1 package of instant onion soup mix (see notes for substitution)
• 1 can of cream of mushroom soup
• 1/2 cup of good red wine

Directions

Preheat the oven to 300 degrees.

Line a 13x9x2 baking pan with enough heavy duty aluminum foil to fold back over the top on both sides and enough extra to fold into a seal. Put the roast in the foil lined pan. Distribute the dry onion soup mix over the top of the roast. Spread the can of mushroom soup over that. Pour half a cup of red wine over the top of the soups. Fold the aluminum foil around the roast and seal well. Bake for 3 and a half to 4 hours, approximately 1 hour per pound.

Serve with mashed potatoes, spoon gravy over the potatoes, a vegetable dish, rolls and a fruit cobbler for dessert. If you serve wine with the meal use the same wine you did in the recipe.

Notes

You can use water instead of wine. Never use any wine to cook with that you would not drink.

Onion soup mix substitute; finely chop a medium onion and brown it in a few tablespoons of butter in a frying pan. Mix in 2 teaspoons dry beef bouillon and 1 teaspoon garlic powder. Add a few tablespoons water and 2 teaspoons of dark steak sauce. You can mix this with the can of mushroom soup and pour over the meat.

You can use a top round or bottom round roast.

Add 4 peeled potatoes and 4 carrots to the foil package. Any cleaned and peeled root vegetable would work.

Any canned cream soup can be used. Some may taste better than others in this recipe.

The recipe makes great hot beef sandwiches. Heat thin slices in gravy and pile the meat onto a couple slices of bread, rolls or biscuits. Add a scoop of mashed potatoes to the plate and cover potatoes and all with gravy.

Slice the meat thin and layer on a tortilla or other thin bread. Add thin sliced onion, sliced cheese, lettuce or raw spinach and sliced tomatoes. Add a tablespoon of creamy bottled dressing and roll up.

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About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
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