Sometimes simple is better. There are days when you just want to know for sure that dinner will be ready when you are ready for it, that it will be filling, wholesome and packed with flavor. This recipe is for those days.
Some may poke fun at me for this, especially after all the grief I’ve given Sandra Lee for her use of shortcuts in the past. If that’s the case, so be it, but this recipe predates Aunt Sandy and her wanton destruction of the culinary arts. My mother made something like this as did my wife’s mother and I’m sure just about every family cookbook has a similar recipe nestled in its well worn pages somewhere. This recipe is a combination of recipes from my wife’s family and mine. There may be seasoning packets involved, but I consider Lipton Onion Soup mix to be a seasoning like any other available at the market and several of you on twitter agreed, so let’s just say that this meal is well seasoned and move on.
The end result is a roast that’s fall-apart-on-the-fork tender with flavors of the broth and seasonings infusing meat and potatoes alike. It’s a deep, rich and hearty dish that smells of home in times gone by, when the scent of dinner could be found just after lunch and Donna Reed was still the role model for many housewives. It’s just soul satisfying in a way that’s difficult to describe but wonderful to experience, even if it does break four of my normal cardianl rules of cooking.
Give it a try the next time the weather turns chill or drizzly. You’ll be happy you did.
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