Back about the mid 1920s my grandmother bought a Club Aluminum Dutch
oven. She made a wonderful pot roast in it. It was always a rump roast
and it was cooked by itself, no veggies. Over the years, the pot took
on a certain mystique in the family. If she came to visit, she would
bring "the pot" and make a pot roast.

When she passed, my mother took it over and when she passed, I was the
fortunate one to get it. For many years, my wife did the same with rump
roast and followed the same procedure.

Yesterday, I made one for my granddaughter and myself.

Salt and pepper the meat. Put a little oil in the pot and heat it, then
brown the roast on all sides. Once done, set aside and put in a rough
cut onion and cook to translucent. Add some chopped garlic. Cook a
couple of minutes and put the meat back in. Add water or beef broth to
about half way up on the meat.

Low heat, barely a simmer for about 4 to 4 1/2 hours. Add some slice
mushrooms and let cook another half hour. Remove the meat. Heat the
liquid and thicken with corn starch.

Meantime, make some mashed potatoes and veggies of choice. You will get
plenty of good gravy to serve with it.

Comfort food at its best.
This is a nearly identical pot. The knob is slightly different.
https://www.pinterest.com/pin/459507968237075031/

The pot will probably be in the family for another generation or two.

On Sun, 6 Sep 2020 20:53:17 -0400, Ed Pawlowski > wrote:

>Back about the mid 1920s my grandmother bought a Club Aluminum Dutch
>oven. She made a wonderful pot roast in it. It was always a rump roast
>and it was cooked by itself, no veggies. Over the years, the pot took
>on a certain mystique in the family. If she came to visit, she would
>bring "the pot" and make a pot roast.
>
>When she passed, my mother took it over and when she passed, I was the
>fortunate one to get it. For many years, my wife did the same with rump
>roast and followed the same procedure.
>
>Yesterday, I made one for my granddaughter and myself.
>
>Salt and pepper the meat. Put a little oil in the pot and heat it, then
>brown the roast on all sides. Once done, set aside and put in a rough
>cut onion and cook to translucent. Add some chopped garlic. Cook a
>couple of minutes and put the meat back in. Add water or beef broth to
>about half way up on the meat.
>
>Low heat, barely a simmer for about 4 to 4 1/2 hours. Add some slice
>mushrooms and let cook another half hour. Remove the meat. Heat the
>liquid and thicken with corn starch.
>
>Meantime, make some mashed potatoes and veggies of choice. You will get
>plenty of good gravy to serve with it.
>
>Comfort food at its best.
>This is a nearly identical pot. The knob is slightly different.
>https://www.pinterest.com/pin/459507968237075031/
>
>The pot will probably be in the family for another generation or two.

That is one very ancient looking pot.

On 9/6/2020 8:53 PM, Ed Pawlowski wrote:
> Back about the mid 1920s my grandmother bought a Club Aluminum Dutch
> oven.Â* She made a wonderful pot roast in it.Â* It was always a rump roast
> and it was cooked by itself, no veggies.Â* Over the years, the pot took
> on a certain mystique in the family.Â* If she came to visit, she would
> bring "the pot" and make a pot roast.
>
> When she passed, my mother took it over and when she passed, I was the
> fortunate one to get it.Â* For many years, my wife did the same with rump
> roast and followed the same procedure.
>
> Yesterday, I made one for my granddaughter and myself.
>
> Salt and pepper the meat.Â* Put a little oil in the pot and heat it, then
> brown the roast on all sides.Â* Once done, set aside and put in a rough
> cut onion and cook to translucent.Â* Add some chopped garlic.Â* CookÂ* a
> couple of minutes and put the meat back in.Â* Add water or beef broth to
> about half way up on the meat.
>
> Low heat, barely a simmer for about 4 to 4 1/2 hours.Â* Add some slice
> mushrooms and let cook another half hour.Â* Remove the meat.Â* Heat the
> liquid and thicken with corn starch.
>
> Meantime, make some mashed potatoes and veggies of choice.Â* You will get
> plenty of good gravy to serve with it.
>
> Comfort food at its best.
> This is a nearly identical pot.Â* The knob is slightly different.
> https://www.pinterest.com/pin/459507968237075031/
>
> The pot will probably be in the family for another generation or two.

How fun is this! Thanks, Ed. I've seen rump roasts but have never
bought or cooked one. I do know low and slow is the way to go. It's
nice that you have a memory of your grandmother, your mother, your wife
and now you, cookng in a family heirloom pot. A nice meal shared with
your granddaughter. Thank you for sharing the method and memories.

Jill

On 9/6/2020 9:11 PM, jmcquown wrote:
> On 9/6/2020 8:53 PM, Ed Pawlowski wrote:
>> Back about the mid 1920s my grandmother bought a Club Aluminum Dutch
>> oven.Â* She made a wonderful pot roast in it.Â* It was always a rump
>> roast and it was cooked by itself, no veggies.Â* Over the years, the
>> pot took on a certain mystique in the family.Â* If she came to visit,
>> she would bring "the pot" and make a pot roast.
>>
>> When she passed, my mother took it over and when she passed, I was the
>> fortunate one to get it.Â* For many years, my wife did the same with
>> rump roast and followed the same procedure.
>>
>> Yesterday, I made one for my granddaughter and myself.
>>
>> Salt and pepper the meat.Â* Put a little oil in the pot and heat it,
>> then brown the roast on all sides.Â* Once done, set aside and put in a
>> rough cut onion and cook to translucent.Â* Add some chopped garlic.
>> CookÂ* a couple of minutes and put the meat back in.Â* Add water or beef
>> broth to about half way up on the meat.
>>
>> Low heat, barely a simmer for about 4 to 4 1/2 hours.Â* Add some slice
>> mushrooms and let cook another half hour.Â* Remove the meat.Â* Heat the
>> liquid and thicken with corn starch.
>>
>> Meantime, make some mashed potatoes and veggies of choice.Â* You will
>> get plenty of good gravy to serve with it.
>>
>> Comfort food at its best.
>> This is a nearly identical pot.Â* The knob is slightly different.
>> https://www.pinterest.com/pin/459507968237075031/
>>
>> The pot will probably be in the family for another generation or two.
>
> How fun is this!Â* Thanks, Ed.Â* I've seen rump roasts but have never
> bought or cooked one.Â* I do know low and slow is the way to go.Â* It's
> nice that you have a memory of your grandmother, your mother, your wife
> and now you, cookng in a family heirloom pot.Â* A nice meal shared with
> your granddaughter.Â* Thank you for sharing the method and memories.
>
> Jill

Good chance it will be hers some day. She appreciates not just the meal
but the heritage of it.

On Sunday, September 6, 2020 at 7:53:24 PM UTC-5, Ed Pawlowski wrote:
>
> Back about the mid 1920s my grandmother bought a Club Aluminum Dutch
> oven. She made a wonderful pot roast in it. It was always a rump roast
> and it was cooked by itself, no veggies. Over the years, the pot took
> on a certain mystique in the family. If she came to visit, she would
> bring "the pot" and make a pot roast.
>
> This is a nearly identical pot. The knob is slightly different.
> https://www.pinterest.com/pin/459507968237075031/
>
My mother had the exact same pot but I don't have a clue what happened to
it.

Ed Pawlowski wrote:
> Back about the mid 1920s my grandmother bought a Club Aluminum
> Dutch oven.* She made a wonderful pot roast in it.* It was always a
> rump roast and it was cooked by itself, no veggies.* Over the
> years, the pot took on a certain mystique in the family.* If she
> came to visit, she would bring "the pot" and make a pot roast.
>
> When she passed, my mother took it over and when she passed, I was
> the fortunate one to get it.* For many years, my wife did the same
> with rump roast and followed the same procedure.
>
> Yesterday, I made one for my granddaughter and myself.
>
> Salt and pepper the meat.* Put a little oil in the pot and heat it,
> then brown the roast on all sides.* Once done, set aside and put in
> a rough cut onion and cook to translucent.* Add some chopped
> garlic.* Cook* a couple of minutes and put the meat back in.* Add
> water or beef broth to about half way up on the meat.
>
> Low heat, barely a simmer for about 4 to 4 1/2 hours.* Add some
> slice mushrooms and let cook another half hour.* Remove the meat.
> Heat the liquid and thicken with corn starch.
>
> Meantime, make some mashed potatoes and veggies of choice.* You
> will get plenty of good gravy to serve with it.
>
> Comfort food at its best.
> This is a nearly identical pot.* The knob is slightly different.
> https://www.pinterest.com/pin/459507968237075031/
>
> The pot will probably be in the family for another generation or two.

That's about the way I used to cook roasts, but in a stainless pot.
Always worked too. I still have an old inherited cast iron dutch
oven somewhere, but I don't think I ever used it.

You had a good granny, and mother, and a good wife too. Pretty
lucky fella!

"Ed Pawlowski" > wrote in message
...
> Back about the mid 1920s my grandmother bought a Club Aluminum Dutch oven.
> She made a wonderful pot roast in it. It was always a rump roast and it
> was cooked by itself, no veggies. Over the years, the pot took on a
> certain mystique in the family. If she came to visit, she would bring
> "the pot" and make a pot roast.
>
> When she passed, my mother took it over and when she passed, I was the
> fortunate one to get it. For many years, my wife did the same with rump
> roast and followed the same procedure.
>
> Yesterday, I made one for my granddaughter and myself.
>
> Salt and pepper the meat. Put a little oil in the pot and heat it, then
> brown the roast on all sides. Once done, set aside and put in a rough cut
> onion and cook to translucent. Add some chopped garlic. Cook a couple
> of minutes and put the meat back in. Add water or beef broth to about
> half way up on the meat.
>
> Low heat, barely a simmer for about 4 to 4 1/2 hours. Add some slice
> mushrooms and let cook another half hour. Remove the meat. Heat the
> liquid and thicken with corn starch.
>
> Meantime, make some mashed potatoes and veggies of choice. You will get
> plenty of good gravy to serve with it.
>
> Comfort food at its best.
> This is a nearly identical pot. The knob is slightly different.
> https://www.pinterest.com/pin/459507968237075031/
>
> The pot will probably be in the family for another generation or two.

Nice! My mom always did pot roast in a large, oval, enamel speckled roaster.
The only seasoning was a dry packet of onion soup. I always liked the
potatoes and carrots that she cooked with it, but the meat was tough and
chewy.

I have the same roaster but no longer use it for pot roast. I do mine on top
of the stove and make sure it is done. Veggies are roasted in the oven.
Usually potatoes, carrots, onions and green beans.

On Monday, September 7, 2020 at 10:10:16 PM UTC-4, wrote:
> "Ed Pawlowski" > wrote in message
> ...
> > Back about the mid 1920s my grandmother bought a Club Aluminum Dutch oven.
> > She made a wonderful pot roast in it. It was always a rump roast and it
> > was cooked by itself, no veggies. Over the years, the pot took on a
> > certain mystique in the family. If she came to visit, she would bring
> > "the pot" and make a pot roast.
> >
> > When she passed, my mother took it over and when she passed, I was the
> > fortunate one to get it. For many years, my wife did the same with rump
> > roast and followed the same procedure.
> >
> > Yesterday, I made one for my granddaughter and myself.
> >
> > Salt and pepper the meat. Put a little oil in the pot and heat it, then
> > brown the roast on all sides. Once done, set aside and put in a rough cut
> > onion and cook to translucent. Add some chopped garlic. Cook a couple
> > of minutes and put the meat back in. Add water or beef broth to about
> > half way up on the meat.
> >
> > Low heat, barely a simmer for about 4 to 4 1/2 hours. Add some slice
> > mushrooms and let cook another half hour. Remove the meat. Heat the
> > liquid and thicken with corn starch.
> >
> > Meantime, make some mashed potatoes and veggies of choice. You will get
> > plenty of good gravy to serve with it.
> >
> > Comfort food at its best.
> > This is a nearly identical pot. The knob is slightly different.
> > https://www.pinterest.com/pin/459507968237075031/
> >
> > The pot will probably be in the family for another generation or two.
> Nice! My mom always did pot roast in a large, oval, enamel speckled roaster.

Pot roast where the beef or pork has first been through the meat grinder digests so much better. Plus it's less cromagnon.

On Sunday, September 6, 2020 at 2:53:24 PM UTC-10, Ed Pawlowski wrote:
> Back about the mid 1920s my grandmother bought a Club Aluminum Dutch
> oven. She made a wonderful pot roast in it. It was always a rump roast
> and it was cooked by itself, no veggies. Over the years, the pot took
> on a certain mystique in the family. If she came to visit, she would
> bring "the pot" and make a pot roast.
>
> When she passed, my mother took it over and when she passed, I was the
> fortunate one to get it. For many years, my wife did the same with rump
> roast and followed the same procedure.
>
> Yesterday, I made one for my granddaughter and myself.
>
> Salt and pepper the meat. Put a little oil in the pot and heat it, then
> brown the roast on all sides. Once done, set aside and put in a rough
> cut onion and cook to translucent. Add some chopped garlic. Cook a
> couple of minutes and put the meat back in. Add water or beef broth to
> about half way up on the meat.
>
> Low heat, barely a simmer for about 4 to 4 1/2 hours. Add some slice
> mushrooms and let cook another half hour. Remove the meat. Heat the
> liquid and thicken with corn starch.
>
> Meantime, make some mashed potatoes and veggies of choice. You will get
> plenty of good gravy to serve with it.
>
> Comfort food at its best.
> This is a nearly identical pot. The knob is slightly different.
> https://www.pinterest.com/pin/459507968237075031/
>
> The pot will probably be in the family for another generation or two.

I have the family Dutch oven. It's an old aluminum oval one. My guess is that nobody's going to want that old thing. What I wish I had was the old aluminum rice pot that we used to use before we switched to an automatic rice cooker. Evidently, aluminum used to be big back in the old days. It was a unique pot that had a raised lip to prevent spillovers. A very useful design feature!

Tonight we had steak with an eggplant tofu dish made by Panda Chinese restaurant.

https://www.amazon.com/photos/shared...f1xUjtDnmRt8-v

Last night it was pepper chicken.

https://www.amazon.com/photos/shared...NRQzAbogM6zpVt