Grandma Rose’s Pot Roast Recipe
Since 2009, I have made several attempts at writing a cook book based on family recipes and recipes I created on my own. I continued to write with a lot of stops and starts for about 10 years. I still write my own recipes, but I haven’t put them in the book. Maybe one of these days, I’ll finish the book.
The first recipe I wrote for the book was my maternal grandmother’s pot roast recipe that she shared with me when I first learned to cook at the age of 7.
That pot roast was always cooked in grandma’s old pot that she inherited from her mother.
When my grandma Rose died, my mother inherited the pot and I often borrowed that pot to recreate grandma’s pot roast. Something about that pot always seemed to make that pot roast taste like heaven.
When my older sister got married, my mother gave her grandma’s pot. What could I do? I was the second born child and the last to get married.
I still make that pot roast from time to time using an old pot of my own. It stills tastes incredible and it brings back some really beautiful memories.
I’m happy to share this wonderful recipe with you.
GRANDMA ROSE’S POT ROAST
3 to 5 lb first cut brisket- (it’s a flat piece of meat)
¼ cup of ground ginger
2 tablespoons kosher salt
2 teaspoons ground black pepper
3 tablespoons of vegetable oil
5 lbs of onions sliced thin
Enough water to cover the brisket
14oz bottle of Heinz Ketchup
A dutch oven or a large pot that you can braise that lovely brisket in.
INSTRUCTIONS:
Salt and pepper the brisket on both sides.
Rub the ground ginger all over the brisket.
Heat the oil in the Dutch oven or a large pot
Sear the brisket on both sides until you get it nice and brown, not too dark.
Take the brisket out of the pot and place it on a plate and set aside.
Add the sliced onions to the pot and mix them around so they can pick up all the delicious brown bits left from searing the meat. Cook for about 8 minutes.
Place the brisket back in the pot on top of the onions.
Add enough water to cover the brisket. Cover and let simmer on a low flame for about an hour.
Take the brisket out of the pot and pour the entire 14 oz bottle of Heinz Ketchup into the pot and stir until thoroughly combined.
Place the brisket back in the pot and continue to simmer covered for another hour.
Remove the brisket from the pot, stir the gravy and slice the brisket against the grain then place the meat back in the pot, cover and let simmer for another hour.
Remove the brisket and some of those fabulous cooked onions from pot onto a serving platter, then stir the gravy and feel free to add more salt and pepper if needed.
Pour the gravy into your favorite gravy boat or a bowl and spoon over the brisket.
The pot roast goes great with mashed potatoes or kasha varnishkes.
