October 19, 1986
According to my notes, this was the first time I cooked a meal for my family that everyone liked. Everything. It’s not that they’re fussy or weren’t eating what was put before them, but I’m not the only one with opinions, and there were always a half a dozen suggestions of what to try ‘next time’.
Until this time.
I copied the menu into my notebook, one that I’ve kept.
The menu was:
Perfect Pot Roast
Horseradish cream sauce
Parmesan drop biscuits
The Perfect Pot Roast was from the McCalls Cooking School.
When you joined they sent you the binder and every few weeks more recipes. It was a great way to see lots of new recipes, pick out a few to try, a few for someday and they were already organized so you (me) could find them again.
Except that I would take them out of the binders to cook them and maybe put them away someplace else…but Perfect Pot Roast was one I copied into my little notebook, so I still have it, at least a version of it.
Perfect Pot Roast
5 lbs beef rump roast
2 Tbls oil
2 Tbls butter
1 onion, sliced
2 cloves garlic, crushed
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf, crumbled
12 pepper corns
1 can beer (I would be inclined to use a better beer then I probably did then)
2 Tbls beef bouillon crystals (I don’t use this anymore – a little salt and a little more garlic is what I’d do know)
1 Lb carrots
1 lb small onions
3 Tbls flour
- Brown meat in oil, butter and sliced onion, browning on all sides – about 20-25 minutes
- To dripping add garlic, thyme, oregano, bay leaf and peppercorns – stir 30 seconds, add beer (bouillon). Bring to a boil, simmer, covered 2½ hours.
- Add carrots (peeled and quartered) and onions (peeled) simmer covered another 30 minutes or until tender.
- Remove veggies and remove meat.
- Strain liquid and put back in the pot.
- Add 3 Tbls to ¼ cup of cold water (put it into a jar with a lid and give it a good shake) Add this slurry to the drippings.
- Bring to a boil, reduce heat and simmer 3 minutes till silky.
McCall’s Cooking School , Meat #20.