Mary strickland’s sunday pot roast recipe

Mary Strickland’s Sunday Pot Roast recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Mary Strickland's Sunday Pot Roast recipe is a classic and comforting dish that will fill your home with mouthwatering aromas. This recipe has been passed down through generations, making it a cherished family tradition. Tender and juicy beef, slow-cooked with hearty vegetables and fragrant herbs, creates a flavorful and satisfying meal. Whether enjoyed on a lazy Sunday afternoon or for a special occasion, this pot roast is sure to become a favorite in your household.

Keywords: Mary Strickland, Sunday, pot roast, recipe, comforting.

Mary strickland's sunday pot roast recipe details

Mary strickland’s sunday pot roast recipe, recipe Rating: 4.7
Number of votes:126

Ingredients

1 rump roast (no other cut will do!)

Vegetable oil

Garlic

Salt and pepper

Chives

Large slice onion

8 beef bullion cubes orLipton’sOnion soup mix

Raw chopped carrots

Quartered potatoes

Gravy:

1 cup of flour

Water

Instructions:

Brown the roast in a large pot with vegetable oil covering the bottom. As the roast is browning, sprinkle with garlic, salt, pepper, and chives. After a thorough browning, reduce the heat a little, remove the roast to a platter, and brown onion in the oil until the onion is translucent. Add the roast back to the pot; cover 80% with hot water, and add beef bullion cubes or onion soup mix. Turn heat down to low and simmer (with top of pot slightly ajar) for about 4 hours. The last hour of cooking time, add carrots and a few quartered potatoes. Remove meat from liquid and let stand fifteen minutes before slicing (on the bias). If you like a light gravy, bring liquid to a boil and add flour which has been diluted with tap water until smooth. Stir into boiling liquid until gravy becomes thicker. Adjust seasonings and pour over meat.

The crowning touch to this meal is a bowl of flat Goodman’s egg noodles.

Okay, now click here for the coleslaw,

Mary was my mom. Born in New York City in 1903, she was a twin. Her mother died when she was six months old. Raised by a maiden aunt in Southport, Connecticut, it was there she learned how to sew and cook. And cook she could! Especially my favorite, a good Yankee pot roast on a Sunday afternoon. Accompanying the roast, Mary made a coleslaw that all my life I urged her to sell. My wife tried to copy the ingredients and the recipe, but you’ll see it’s a challenge for any cook to recreate. The pot roast is melt-in-your-mouth and well worth a little effort. So here it is, folks; she would have been very proud to know she had been published.

Oh, yes, I almost forgot – she always sang “Oh Danny Boy” when she made this. (It couldn’t hurt!)… Bill Strickland, Innkeeper and Proud Son, Wyatt Country Inn