Here's a pot roast a la mom. I'll tell you two ways to make this. Her way, and my way.
First of all you want to get a large chuck steak, as big as you can find. Put it into a pot and top it with a can of mushroom soup concentrate and a pouch of dried onion soup mix. Add 2 cups of beef stock. Put into a 350 oven for perhaps 2 hours. Maybe more, not less.
Method two: from the new millenium.
Cut two large onions into half moons (if you don't know how to do this you are reading the wrong blog). Put half of it into that same pot. Top it with the chuck roast. Put the rest of the onions on top and also 1 lb mushrooms in 1/2 inch pieces. Add the same 2 cups of beef stock and roast for the same amount of time. Modern or not? Up to you. With mom's version you don't need any addition seasoning. With mine, you'll want to add some salt and pepper. I also like to include onion powder and garlic powder. It's up to you.
You know what? Both of these are really good. One thing about the 50's: it wasn't a complicated time. Our biggest worry was "mutually assured destruction" between the USA and the USSR. I made my mother's version of this chuck roast a few years ago and then, more recently, my updated version. I recommend trying both of them, just because it's all about variety.
8 comments:
thanks for the recipe... shall start with the 50's recipe then the new version...Will let my hubby judge..
I have actually done pot roast in similar ways.. the onion soup mix being something my mother did also. It's like a blast back into childhood! :)
They are both nice recipes and your Mom's version is still popular in some areas of the country. For celery soup - I've highlighted it in my post. Click on it and it will take you to the recipe. I hope you had a great weekend. Blessings...Mary
I've had both ways and it totally depends on my mood as to which I feel is better :) If I'm sick or feeling blue, then can o mushroom soup & packet of onion soup to the rescue! If I'm in good spirits then the modern version is the only way to go. Thankfully the modern version is what I make 99.9% of the time :) I am loving your 1950's week, lots of good food back then that needs to have a modern facelift done to them. Very excited to see what you post next!
You mom's sounds easy but I think I like your way better.
Both methods sound delicious, but I think I like yours better. When I used to live in the States, my host mom often use canned soup as base for her casseroles. It was delicious and I definitely have a nostalgic feeling for them.
Both ways are good. Your mom and my mom must have read the same cookbooks since that is how my mom makes hers.
I am enjoying these 50s-era posts. I find that I talk about my family from time to time in my posts. Thanks for sharing.
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