My mom has had this copper-colored roasting pan for about as long as I can remember (which varies day to day - as I told my daughter this morning, I could hide my own Easter eggs...) So it was no big surprise, when I was staying a few weeks with mom in February, that we dug out this lovely old roaster when we had the occasion to cook a nice roast beef dinner for my brother.
Notice that fork? Notice it has no handle? It's been around as long as the pot. Let's just say, my mom is FRUGAL...but I have to say, making a roast in that pot just wouldn't work without using that fork. Really.
In case you were wondering: brown the beef in a hot skillet, with lots of salt, pepper, and Mrs. Dash; put in roasting pot; lightly brown some carrots and onion halves in the same pan you cooked the beef, throw into the pot; add some garlic cloves and sprigs of rosemary and thyme; pour in about 2 cups of beef broth used to deglaze the frying pan, be sure to get all those little brown bits, they are very important. Cover and bake at 275 for at least 1 hour per pound of meat. Fork tender and full of flavor, guaranteed. Make a pot of mashed 'taters to spoon the juice over. I don't recommend making gravy from the pan juices - you'll more than likely make yourself sick, slurping up a cup of brown steaming gravy poured over the mashies and meat. Experience speaking.
I forgot to take a picture of the roast after it came out of the oven. Or the huge pot of mashies that we made to go with it. We were too busy eating it.
Mom and I made a scrumptious apple pie to finish off the roast dinner. I made the crust, she made the apples - right out of her freezer, all ready to go into the pie pan. I'd hint she cheated, except that she had to peel, cut and mix, and bag the apples to go into the freezer for just such an event, in the first place. Anyway, it was a yummy pie. And of course we made cinnamon piecrust sticks with the left-over dough. Hot and crispy, to go with our pot of afternoon tea.
Oh, the pie. I didn't get a picture of it, either - we ate the whole thing. But take my word, it was gorgeous! Cinnamon and sparkly sugar all over the top, apple-y steam wafting out of the slits in the golden brown crust...OK, I'll stop torturing you. And myself.
I don't know why, but once I pick up a fork, it sort of puts the camera out of my mind.
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