weekend review: Momma's girl

 Figure 1. In preparation: Mom's pot roast.

Figure 2. Saturday night's dinner: Mom's pot roast, dinner rolls, and steamed broccoli. 

Mom's Pot Roast

There is absolutely nothing like re-creating one of your favorite childhood recipes. Can someone say homesick?

2 1/2 pounds chuck roast

1 1/2 tsp paprika

1 tsp salt

1/8 tsp pepper

1 tbsp vegetable oil

1/2 c water

5 whole onions, chopped (I could only fit in 3)

5 carrots, cut in chucks (I used 6)

3-6 potatoes (depending on size, I used 4 small red potatoes), chopped

mushrooms (I used 3/4 package of baby bella)

8 oz tomato sauce (I also added a bit of extra water along with the sauce)

Trim excess fat from meat; sprinkle with paprika, salt, and pepper. Brown in oil in a Dutch oven. When brown, add water and simmer for 1 hour. After 1 hour, cut meat in fourths. Simmer for 1 additional hour or until tender. Arrange vegetables around meat (which you should cut in smaller chunks); pour in tomato sauce. Cover and simmer 1 hour (mine took about 2 hours because my pot was small).

Figure 3. Sunday night's dinner: shrimp fettuccine Alfredo (which, I made before) and roasted red pepper asparagus.

For the roasted asparagus: bake at 425 degrees for 10 minutes after tossing lightly in olive oil, salt, and red pepper flakes.