Many of Mom's best recipes are so simple. Her pot roast is one of those, a few veggies, some meat, a dash of love and perfect meal is born. I was never a picky eater who pushed food around my plate or didn't let my vegetables to touch, but I still had my idiosyncrases. I remember that I used to eat my pot roast in a very specific order; first mash the potatoes and carrots to soak up the juice, then the pearl onions and then the meat (always save the best for last). Then, if there was any juice left, soak that up with a slice of bread, just like Dad. Oh, yes. I am my father's daughter through and through.
This pot roast is the simplest thing ever, and is perfect for any type of variation that pleases you. Every once in a while Mom would add peas at the very end, so that they didn't cook to long. I have left the potatoes out of this recipes, but Mom usualy used red skins or new potatoes.
1 Sirloin 'spoon' roast, 3-6 pounds
1 tbsp olive oil
4 peeled tomatoes*
1 onion, quartered or a bag of pearl onions
2 carrots, quartered
3-4 bay leaves
In a large, heavy pot heat the olive oil and salt the roast. Sear all sides of the roast, about a minute on each side. Turn down heat and rest meat in pot. Place tomatoes, onions and carrots around the meat. Pour 2-4 cups of water into the pot, at least until the meat is half covered, and add the bay leaves. Cover and cook on very low heat for at least 3 hours, preferably 5, turning the meat over halfway through. If the broth seems to thin, remove the top and cook uncovered for the last half hour.
*To quickly peel fresh tomatoes wash the tomatoes, cut out the stem and score the top with an X. Place tomatoes top down in a large bowl or pot. Pour boiling water over tomatoes** and allow to sit for several minutes. Remove tomatoes and rinse with cold water if they are too hot to handle. Skins should slip right off.
**I like to save this water and use it to cook the roast in, that way I don't loose any of the tomato juices.