While Matt is my main inspiration for posting recipes, he is not the only reason why I do this.
You see, when I was a little girl, not more than four or five, I remember Sunday dinner was always at my Grandma Parson’s house. (She was my great-grandmother and a force to be reckoned with on a culinary level!) I can still remember the way the smell of the pot roast and the sweetness of buttered carrots wafted through the air before I was even able to get my coat off and run into the kitchen to give her a hug. In fact, I’d even go as far to say that that smell *was* the initial hug, welcoming me into her home. It was just that good….and so was she.
I have memories of watching her pull that roast out, testing it to make sure it was done, then grabbing the salt and pepper in her arsenal and by instinct, seasoning perfectly. I’m sure in earlier years she had used them, but there was never a recipe in front of her. It was all by instinct, and the spread was glorious! Pot roast, creamed cauliflower, mashed potatoes, buttered carrots, and applesauce. And me, sitting next to her at the head of the table, greedily filling my plate with all the goodies.
My Grandma Parson passed when I was a sophomore in high school at the age of 98. She outlived her own daughter, my Grandma Shirley, by only a little over two months. My Grandma Shirley wasn’t a cook by any stretch of the means, more like the woman who would serve you Sanka using hot tap water. (I still love to think I get my sense of adventure and rebelliousness from her though, even though she couldn’t cook.)
I hadn’t thought about her too much until last year, as a bridal shower gift, my parents gave me my Grandma Parson’s recipe box. When my mom told me what it was, I think I sobbed for a good few minutes holding this treasure trove. It was more than just a box of recipes she collected. It was like receiving a piece of her in the process, a part that I could have in my home and visit whenever I needed guidance in the kitchen. And the best part? Her smell still lingers on those index cards; every time I open it, I’m that little girl running to greet Grandma Parson all over again while she has the oven ajar, preparing the drippings for gravy. Fun fact: the main picture on my blog is that recipe box.
I don’t mean to bore any of you with the details, but there is a point. My point being that with last night’s dinner, I felt my version of slow-cooker roast would have made her proud. As I prepped everything to go into the Crock Pot, including searing the roast in a cast-iron skillet, her guidance was ever-present. I liberally seasoned the meat, I tapped some salt into the cast-iron before searing, and as I put in all the ingredients to help develop those flavors in the Crock Pot, I understood her need for instinct in the kitchen.
I’m sure she would have been proud, because as I watched Matt take that first bite of roast, I felt like I was getting the opportunity to watch what face I used to make when I would eat my Grandma Parson’s roast: satisfaction. And I’m sure in those moments of love, she felt pride (like I felt) at being able to provide a delicious meal for her family.
Grandma Parson….this one is for you. Enjoy.
~ Jenny V
Jenn’s Sunday Dinner Roast a la Crock Pot
2-3 pounds top round roast (you can use any kind you like, but I prefer the cuts of meat that are on sale and can always use a little love)
2 cans beef broth
1/2 – 3/4 bottle red cooking wine (don’t pour all of it in at once, only half – save that quarter to de-glaze your cast iron!)
3 stalks celery, sliced into snack size pieces
1 package pearl onions
1 large potato, cubed
1-2 bay leaves
Worcestershire Sauce (a few shakes will do it)
1 1/2 tablespoons Gravy Master
1-2 tablespoons butter
1) In the Crock Pot, add all ingredients (including bay leaf) except for roast, butter, little bit of red cooking wine, and seasonings. Turn on high.
2) Turn on stove on high heat and place cast-iron down on flame. While cast-iron is warming up, season roast with salt, pepper, and steakhouse seasoning. Sprinkle a little bit of salt into the cast-iron and after a few minutes of letting it come up to temperature, place roast into screaming hot skillet. Cook each side for about 3-4 minutes to get a nice crust on it, then transfer into Crock Pot and push down into the juices. Use the little bit of red cooking wine I told you to leave out to de-glaze cast-iron, scrape gently, and transfer liquid into Crock Pot, pouring it over the roast.
3) Cover and cook on high for an hour, then on low for four to five hours. Flip roast halfway through to keep moisture throughout. Baste liberally every 30-40 minutes. When done, remove and allow to rest for 10 minutes.
4) While resting, remove vegetables and transfer into a serving dish, remove bay leaves and toss in butter into Crock Pot with juices, allowing it to melt into drippings. Transfer drippings into gravy boat and serve over the vegetables and roast as you like it.