Happy Fathers Day!

Happy Father’s Day!!!

Even though it’s getting pretty warm up here in Michigan, I still want to share one of my all-time favorite recipes from my one and only… 

DAD!!

My Dad is 78 this year and I love him dearly!

My Dad has called me “Dude” since I was, well…4 or 5?

He may not know this, but I admire his charm, 
innovative style, 
and endless dedication to our family 🙂

He is a man that is very proud… 
smart…
funny… 
and melts when he sees his grandchildren 🙂

His children melt too when they hear he is making his famous pot roast or chicken & biscuits…

Lets’s just say we will let that chicken wait!!!  

Bob’s Pot Roast

 I grew up in Buffalo…so we were cold!!  There was nothing like eating my Dad’s pot roast after coming in from the cold. 

After I moved out on my own with my husband Rick, 
my parents would visit often. 

On one occasion,
 my Dad decided it was time to teach me his pot roast secrets!  

Thanks Dad, 
and… 

Happy Fathers Day!  

You can also do this in the crockpot, but he would say, 
“No Way!”  

What you will need:

C=Cup
T= Tablespoon

(I have lots of people ask about my abbreviations  🙂

~”CHUCK” roast (about 3-4 lbs.)
~3 med. onions quartered
~6 carrots peeled, cut in big chunks
~4 celery stalks (heart is great w/ leaves)
~ 6 med. peeled potatoes cut 1/2 (skin or no skin)
~mushrooms if desired (fresh)
~1 lg. can tomatoes (any)
~sm. can V8 (1 serving size)
~ lots of crushed fresh garlic
~3 C. h2o
~3-4 T. flour
~salt & pepper
~parsley (fresh is the bomb!)
~dash of any favorite spice …I prefer garlic powder, my sister uses 1 pk. onion soup mix
~ big roasting pan
~4 hours and about 2 minutes after eating it to finish licking your plate 🙂
             
Instructions:

Preheat oven to 375. 
Put the roast in the pan and sprinkle with S & P.  
Put in oven 1 hour-uncovered.  
Take out and spread the garlic all over it.  
Pour can of tomatoes over all of this.  
No need to stir.  
Lower to 350 and put back in oven for 1 hour-no need to cover.  While it is in the oven, prep your veggies.  
I prefer big chunks.  
Then prep your thickening agent-whisk 3-4 T. flour with 3 C. hot water. 
Get all lumps mixed well.  
After the first 2 hours are complete, 
add the veggies, 
rest of seasoning (which should include more S & P), 
 and the flour mixture.  

Then add the can of V8.  

Stir as best as you can.  
Pop back in the oven still at 350 and leave for 2 hours
-still no need to cover.  

The meat should break apart easily with a fork when done (I call it stringy meat)…
if it doesn’t, add cooking time and some more h2o.

You should be very flexible with this recipe.  
If you don’t have V8, or carrots, don’t worry about it!  Try ketchup and green beans instead 🙂  

Substitute to get your own style 🙂 

**optional-to maximize the full flavor of the roast-I add about 1/2 C. red wine

*You can skip the potatoes and used mashed, or skip all together for lower carb meal,  Also great over rice.

* serve with crusty Italian, or warm biscuits ,

oh my goodness I am soooo hungry!!!

I know someone that loves my Dad’s pot roast…

He also happens to be the father of our children 🙂

Happy Father’s Day Rick!