My mother was an excellent cook. Her specialty was pot roast. She’d usually make it for company, not only because it was an easy meal, but it was also impressive. Her mantra was always to cook the meat at a low temperature very slowly. That made the meat the most tender. That’s why a traditional meal to serve for family dinner on Sunday is pot roast- house wives would put the roast in the oven and head off to church. By the time they got home, the house would smell delicious and dinner would almost be done.
Now, I’m a lot busier than my mom was. (Actually, she was a busy farm wife, so she would have probably debated that….I guess I’m a different kind of busy.) I work 40 hours a week and have two teenage boys and a pre-teen girl in the house. Here’s what I think about cooking pot roast for dinner:
I know what you’re thinking- USE THE CROCK POT! But even with the crock pot, a pot roast would still take all day. Plus you have to plan ahead and make sure everything is prepped. And what if you run late at work, and the roast over cooks? It’s just kind of a pain.