Pot
roast has its originality claimed by the Americans and many believe it to be a
Southern dish and the rest claim it to be of Northern origin. It is said to
have been first prepared during the 1880-85's. But originality aside, it is
allegedly claimed that the aroma of this delectable Grandma’s recipe has the
power to make even the dead rise from their slumber.
Once tasted, a person
cannot forget the taste of the succulent meat or the flavor of the spices and
the gravy.
The traditional way of making pot roast might however die a slow death
over a period because of the hectic lifestyle of the new age. The current generation seems to have lost the time and patience to appreciate slow cooking, but this is one recipe
which will be a big loss to all, if it is lost.
Traditionally, pot roast is a brisket of meat
(originally beef was used), slow cooked over a covered pot and served with its
own gravy. But over the ages there have been many variations due to
the difficulty in getting the meat and also because of the time factor.
Some also prefer
the oven or pressure cooker over the crock-pot or stove-pot used for slow
cooking. The below recipe is a modification of several old recipes of pot roasts and uses the old slow cooking method.
