Braising of cheap cuts of meat to make them moist and tender in Dutch ovens has taken a backseat since the Crock-Pot came on the scene.

But I can tell you, nothing tastes like slow-braised meat in liquid pot roast for its moist and delicious flavor and texture.

Here is a sure-to-please meal to remind you of the time before Crock-Pots.

I have also added salads and bread, so do enjoy.

GARLIC POT ROAST
• 1 (3 lb.) beef chuck roast
• 4 garlic cloves, peeled and halved
• 3 tsp. garlic powder
• 3 tsp. Italian salad dressing mix
• 1 tbsp. canola oil
• 3 cups water
• 1 envelope onion soup mix
• 1 tsp. beef bouillon granules
• 5 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 1 large onion, cut into 1-inch pieces
• Salt and pepper to taste

 

Using the point of a knife, make eight slits into the roast. Insert garlic into the slits. Combine the garlic powder, salad dressing mix and salt and pepper; rub over roast.

In a Dutch oven, brown roast in oil on all sides; drain. Combine the water, onion soup mix and bouillon; pour over roast.

Cover and bake at 325 degrees for 1-1/2 hours. Then add the potatoes, carrots and onion.

Cover and bake 1-1/2 hours longer or until meat and vegetables are tender. Thicken pan juices, if desired.

Yield: 8 servings.

COTTAGE CHEESE SALAD
• 2 cups (cream style) cottage cheese
• 1 cup (8 oz.) sour cream
• 2 small tomatoes, seeded and finely chopped
• 4 green onions, sliced
• 1 small green pepper, finely chopped
• 4 radishes, finely chopped
• 1/2 cup chopped, seeded, peeled cucumber
• Salt and pepper to taste
• Lettuce leaves

In a large bowl, combine the cottage cheese, sour cream, tomatoes, onions, green pepper, radishes and cucumber. Season to taste with the salt and pepper.

Serve in a chilled lettuce lined bowl.

Yield: 7 servings.

ITALIAN TOMATO ROLLS
• 1 pkg. (1/4-oz.) active dry yeast
• 1/4 cup warm water (110 to 115 degrees)
• 1 tsp. plus 2 tbsps. sugar, divided
• 1 cup jar pizza sauce
• 1/4 cup plus 2 tbsps. butter, melted, divided
• 1 egg
• 3/4 tsp. dried basil
• 3 to 4 cups all-purpose flour
• 1 tsp. salt

In a large bowl, dissolve yeast and 1 tsp. sugar in warm water; let stand for 5 minutes.

Add the pizza sauce, 1/4 cup butter, egg, salt, basil, 2 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a 2-inch ball.

Place 2-inches apart onto greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 10-12 minutes or until golden brown.

Remove from pans to wire racks. Brush with remaining butter.

Yield: 15 rolls. These go quickly.

BEETS AND APPLE SALAD
• 2 cups cooked beets (you may use canned or jarred, drained)
• 2 cups any raw apples, diced
• 2 hard-boiled eggs, chopped
• 1/2 cup salad dressing or mayonnaise
• 1/4 cup walnuts, chopped

Combine all ingredients and toss lightly. Serve on a bed of lettuce on chilled plates.

 

HINT OF THE WEEK: It’s easy to make fresh croutons for salads and soups!
Toss bread cubes with olive oil and dried herbs or garlic powder as you like.
Toast on a baking sheet at 400 degrees for 5-10 minutes until crisp and golden.

 

Patti Howerton is a retired accountant and caterer and can be reached at phowerton@ gmail.com