“Undoubtedly, there would be very few men that would decline an invitation to sit down to a juicy tender beef blade pot-roast…no matter what time of the year. Naturally, remembering that a pot-roast is a ‘ress-demanded and a less-tender meat cut, it must be braised slowly until tender.” Taken from “The Rural Homemaker: Volume Two” by Margaretta Dewey. Original publication,1954. Last addition 1979.
When I asked family and friends if they could keep a lookout for older cookbooks that would fit into my collection I was surprised when a friend mentioned her grandmother had written a cookbook. I was immediately charmed by the cookbook and Margaretta. Today’s post is an updated recipe found in the cookbook.
In a large pot or Dutch oven warm 2 tablespoons olive oil over medium-high heat. Salt and pepper a 3 – 4 pound beef blade pot-roast. Place in oil and brown on all sides.
In a medium bowl, combine 1 can (8 ounces) tomato sauce, 1/2 cup water, 1 tablespoon The Wacky Spoon Spaghetti Seasoning, 1 cup sliced mushrooms, and 2 – 3 cloves minced garlic.
Pour over pot-roast. Cover tightly and place in a 350°F.
Bake for 3 to 3½ hours, or until meat is tender.
I like to serve with Parmesan risotto or buttered pasta. – Ella💙
A special thanks to Olivia @thechickadeesermon for lending me the cookbook and allowing me to revive some of her grandmother’s recipes on the blog. No doubt about it, talent runs in the family. Olivia is a talented singer, songwriter, and musician. She plays in one of my favorite bands, The Chickadee Sermon. Like them on Facebook and if they are playing in your area check them out in person.
- 2 tablespoons olive oil
- 3 - 4 pounds beef blade pot-roast
- 1 can (8 ounces) tomato sauce
- 1/2 cup water
- salt & pepper, to taste
- 1 tablespoon Wacky Spoon Spaghetti Seasoning
- 1 cup mushrooms, sliced
- 2 - 3 cloves garlic, minced
Salt and pepper the roast.
In a large stock pot warm the olive oil over medium-high heat.
Place the roast in the oil and brown on all sides.
In a medium bowl combine the tomato sauce, water, spaghetti seasoning, mushrooms, and garlic. Pour over the pot roast.
Cover tightly. Place in a 350°F oven and bake 3 - 3½ hours, or until tender.