Fragment from Mary's email.
Richard-Ironically, I clipped the same pot roast article out -- it is now sitting on my kitchen counter waiting to be tried. Thanks for the critique - I'll definitely try it now. I needed another reason to go to Costco and spend money. I thought it looked good because I remember Mom's chuck pot roasts were always so good -- especially when she made her home-made noodles with it. I do pot roast in the slow cooker once or twice a month -- it is definitely comfort food to me.Yes I two remember the family pot roasts, but the memories vary. I would say Mom became a better cook after we moved to California. Her pot roasts were always good. She didn't have a slow cooker but she had a pressure cooker.
The pressure cooker was a heavy aluminum pot with a lid that sealed. It allowed for fast cooking with much less water. When you live at 6000 feet water does not boil at the same temperature it does at sea level. Sea level boiling is at 210 degrees at 6000 feet I think that is somewhere between 190 and 200 degrees. That means that when you boil or steam things it is much slower. A pot of beans at 6000 feet may take for ever to become soft. A pot roast may never become the soft fall apart tasty thing we usually think of. Using a pressure cooker with the lid the temperature of boiling water and steam rises. You can get that fall apart roast in a very short time. But it is not the same.
Mom had two pressure cookers in Colorado. The was a large one for canning which held 8-12 quart jars and was used to cold pack home canning. The other was smaller and she used that for pot roasts, chili beans, stewed chickens, etc. It would take a tough cut of meat and turn it into soft eatable stuff. Sometimes almost mush. One of my favorites was corn bread with these mushy soupy beans on top.
pressure cookers were (are) dangerous because they worked with pressure. There was a little weight that set on top and a black button that would rise up out of the weight that showed the current pressure. If you left them on to high of heat for too long they could explode. There were always stories about someone's cooker exploding and covering the walls and ceiling with whatever was in the pot.
Diane, my first wife, was very good with pot roasts. Sandra used to fix a pot roast in a slow cooker with a package of Lipton's Onion Soup Mix. You can't get any simpler, but it was good. Anita is just the best cook. As witness to that I gained over 30 pounds over the years we have been together. I have lost 20 of those pounds and struggle to keep it off. I do think of of Pot Roast as comfort food. I always miss the potatoes and gravy that Mom would make to go along with the roast. Those things are just not as good for me now.
When we were young Mom would often over cooked things. Green beans were boiled for an hour. Green beans out of the pressurer cooker were very soft and almost gray. I think it was the mid-west farm style of cooking she had learned as a girl. When I was at Grandma's after Grandpa died one meal we had ground beef patties. They were these small almost black hockey pucks, very chewy. I thought this is where my Mom learned to cook. Some of that was what one did to be sure the food was safe. In California her cooking improved. Maybe she had more time and she was exposed to other ways of doing things.
RLR