Sunday, August 25, 2013

Sunday Dinner

I remember as a little girl going to my grandmother's house after church for dinner.  It was fun and exciting because all of my cousins were there, the adults were busy visiting and doing dinner things so the kids were free to play.

The house smelled so good. Grandma made the most delicious roast and mashed potatoes. Her yeast rolls truly melted in your mouth. She  brought the most amazing foods forth from the most humble ingredients and surroundings. A woman to be admired for sure.

I remember watching her intently as she prepared her roast, seasoning it just so, browning it perfectly.   Over the years I  learned to make the "Sunday Roast" pretty good.  As my kids grew up and left the area I have received many telephone calls asking advice about their Sunday roast adventures.

I have learned that I like a roast the old fashioned way, slow cooked in the oven. To me the taste from the slow cooker or crock pot just wasn't the same. A mental memory needed to be met. Tradition had to be passed to the next generation.

Recently my daughter invited us for the weekend. On Sunday after church we sat down for dinner. She served the "Sunday Roast" cooked to perfection. Later she revealed that it came from the crock pot, achieved without any browning. Since then I am in love with the simple new version of grandma's recipe for family bonding around the dining room table.

Sunday Roast
2 1/2 pound beef roast
1 package powdered ranch dressing mix
1 package powdered brown gravy mix
1 package powdered Italian dressing mix

Wash off the roast and place in the slow cooker

Stir the powdered mixes together with a half cup of water and pour over the roast.  Let cook on low for 6-8 hours .

When ready to serve remove the roast, thicken the liquid left in the crock pot with some cornstarch or flour, turn to high for a few minutes. Stir and serve.


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