Mom's Pot Roast

I'm sitting in my mother's dining room, on chairs that are 40 years old...surrounded by photos of family long gone, religious icons of Jesus and his Blessed Mother, and STUFF...it's early but I'm enjoying the lovely scent of Pot Roast cooking. I've been sleeping here whenever I can, which makes my poor little mom happy, but honestly it kills my head. I'm tired. All told, my head doesn't matter, it's my Mom that matters.

Since my Dad died I'm here as much as I can. It's become my childhood again, only now I'm an adult. It is my childhood home and every nook and cranny of it holds a memory. Even the scent of food cooking will whisk me right back to a place or a time long gone. Life is long, thank God. And I am blessed.

Today my mother is cooking a big dinner for all of us. Her blood pressure is high, though, so I'm trying to help her and make her rest. Pot Roast in summer has to be cooked early, so as not to heat up the house:

Mom's Pot Roast
A big slab of some sort of beef
Dredge it in a little flour, salt and pepper and brown it on all sides (I'm hungry smelling it.) In a nice dutch casserole, something heavy, add water to the pot 1/4 way up, not filling the pot and not covering the meat.) Cook until soft, adding water every half an hour or so. It should cook for a few hours or more, depending on the size. When it's almost done, add carrots and an onion, and a clove of garlic for good luck. When it's cooked take out the meat, make a roux for the gravy, add it to the water in the pot, and voila.
Serve with mashed potatoes, fresh stringbeans, carrots and a strawberry shortcake for dessert and you have one of Willy Walsh's favorite meals (or is it mine???)

xoxolisa