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| The hearth was the center of rural African American homes up until the mid-20th century. |
The pot roast most people associate with today was once called "Yankee Pot Roast. Originating in the Eastern United States, it evolved from the colonial-era New England boiled dinner.The term pot-roast has almost the same meaning as braise, although the technique has a different origin, best explained by quoting the Irish author Florence Irwin (1949).
Even 30 years ago there were a few ranges in farmhouses. These and also the cottages had hearth fires or open grates in their kitchens. All roasting was done in a pot-oven. These ovens were pots with flat bottoms standing on three legs. The lids were depressed. Sometimes they were suspended of the peat fire on the cook and on the lid red turn (peat) embers were placed. Then there was a hearth fire, some embers were taken to the side of the main fire, the pot placed over these on the hearth, and embers placed on top, thus having both upper and under heat. In this pot the fowls were roasted, also joints of beef.
Source: Oxford Companion to Food, Alan Davidson
[Oxford University Press: Oxford] 2nd edition, 2009 (p. 94)
Pot Roast was adopted by African American households in the late 19th century, and is usually served with Turnip (or Collard) Greens, Candid Yams and Corn Bread. It is typically a Sunday dish, or made for special occasions and holidays
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| According to the Encyclopedia of American Food and Drink, the term "pot roast" in print dates back to 1881. |
1 (3½ - 4 pounds) boneless chuck roast, fat trimmed
1 teaspoon garlic powder
2 Tablespoons vegetable oil
2 medium onions, peeled and sliced
2 bay leaves
2 stalks celery, sliced
¼ cup Swanson’s Beef Stock (GF)
1 can Health Valley Gluten Free Cafe Cream of Mushroom Soup (GF)
½ teaspoon sea salt
¼ teaspoon black pepper
4 large carrots (scraped and sliced)
2 tablespoons Lea & Perrins Worcestershire Sauce
2 large white potatoes, peeled and cut in chunks
¼ cup red wine
¾ cup water
Bob’s Red Mill All Purpose Gluten Free Flour
In a large skillet, heat oil over medium heat. Add salt, pepper, and garlic powder to roast on both sides.
Generously flour on both sides then evenly brown the roast on each side in skillet.
Place the roast in a roaster pan. Add bay leaves, sliced onion, celery, and water.
Combine mushroom soup, wine, Worcestershire sauce and beef stock into a bowl. Pour over roast.
Cover with aluminum foil and bake for 1 hour and 15 minutes. Add sliced carrots and potatoes.
Continue to bake, covered for 3-3½ hours or until meat is tender and vegetables are tender but still crisp.
