Some of favorite memories growing up was spending Sunday’s at my grandmother Stella’s house in Milton Massachusetts.
We would drive from the North Shore of Boston to the South Shore to spend an afternoon with my huge gregarious family. Everyone was invited and you never knew from week to week who would be there but it was always a mix of cousins, aunts and uncles…
My grandmother always had a two pots of “sauce” on the stove. One it seemed was for “dipping” and one was for serving. I look back now and think how smart she was to have that extra pot … when people arrived they would head over to stove where there was always a loaf of bread…. and they inevitably would break off a few pieces and dip … just to hold themselves over till dinner time … a poor mans hor d’oeuvres in a way …
The other pot was filled with meatballs, bracciole, and lamb. It was a way to feed the masses on a budget… and that she did. You see my grandmother had 5 children; 4 boys and a girl. They had 16 grandchildren. My grandfather was a telephone worker and my grandmother worked in the home… talk about a providing on a shoestring …
She fed the kids at the kitchen table and the adults at the formal dinner table… she always had pink lemonade and salad, and someone always brought dessert. The adults would have coffee even late in the afternoon, she’d put her percolator on and the wives would clean up the kitchen after dessert while the kids would play. We always had enough, we always left with a full heart and a full stomach.
When she got older the aunts and my mom would take over the tradition for our respective families. The torch was passed and instead of us going to her house she and my grandfather would come to our homes instead.
While sauce, meatballs and pasta continued to be the anchor meal my mom would also like to change it up and make a roast and bake potatoes as well – which ultimately became my favorite dinner.
Now the tradition is here at our home. It’s morphed yet again. Week to week I change what I’ll make depending on how ambitious we are feeling.
Tonight we will have a pot roast. Again another easy one pot meal. Of course we will have salad and some yummy hot dinner rolls that our local grocer has that we easily heat and serve. Since we have a busy day ahead this meal will cook itself while we come and go.
It’s a rich, filling and hearty meal. It’s not for the dieting set… in fact nothing I serve ever is…
Sunday pot roast is a full meal cooked all together. Tender pot roast, carrots, and potatoes feeds a crowd.
•3-5. lbs chuck roast, pot roast
•1 1 oz. envelope Lipton onion soup
•1 10.5 oz. can cream of mushroom soup
•1 cup beef broth
•4-5 carrots peeled and cut into 1 1/2 inch pieces
•4-5 russet potatoes peeled and cut into 1 1/2 inch pieces