Grandma Pete’s Roast BeefLisa Ebbesen
A very simple, tender and juicy roast.
- total time:
- 3 (hours)
- 5-6 lb. Chuck Roast
- 2 Onions - peeled and cut in eighths
- 6 Potatoes - peeled and cut lengthwise in half
- 4-5 Carrots, peeled and cut in thirds
- 1/8- 1/4 c. vegetable oil
- Garlic powder (or cloves of garlic)
- Aluminum roasting pan or heavy cast iron pan with lid.
Dredge roast with salt and pepper and brown over medium-high heat in roasting pan. Add vegetables, salt, pepper, and garlic.Cover with lid and cook on top of stove between low and medium heat.
No need to add water when cooking in an aluminum pan with lid. The roast cooks slowly in its own juices.
When roast is done (about 3 or so hours)remove roast and vegetables and add a few tablespoons of flour to the pan drippings and cook over med/low heat. After a few minutes, add water and/or beef broth and seasonings; simmer for a few minutes and you’ll have a tasty gravy.
Grandma Pete cooked her roast in a Guardian Aluminum pan with a glass lid and it was delicious every time.
I remember coming to her house on Kaehler Street to have dinner, usually on Saturday nights. We’d all squeeze in around her round table in her kitchen. After dinner, we’d watch Lawrence Welk.
Grandma Pete was such a good cook. She knew how to make simple food always taste just right.
Source: Grandma Pete