Happy Sunday evening, friends! We had a nice weekend working outside just tidying up some of the garden, pulling weeds out on the south side, cutting back the iris leaves (which were getting really untidy!) in the bed around the backyard oak, and tidying up the front flower bed…
Afterwards, I prepped the roast…
I stopped by the grocery on Friday afternoon and the butcher was just putting out several racks of roasts, so I said to him, “I’ll be happy to alleviate you of one of those!” We talked a bit more and I mentioned that this would be a perfect dinner for the weekend.
So glad I cooked this in the oven here this afternoon! It turned out perfectly…
Aunt Nellie’s Pot Roast
Take a rump or watermelon roast, poke it all over and rub in meat tenderizer (I don’t do this anymore, I just poke it with our meat fork and shake on salt, pepper, and Mrs. Dash seasoning).
Cook in a cast iron skillet in the oven at 275 deg. F., fat side up, for 1 hour.
After an hour, add 2 1/2 cups (or more) water to the skillet (spoon over roast several times), add potatoes and onion cut up. Turn up heat to 350 degrees, and cook for about 1 1/2 hours more ~ for a 3 lb. roast. Check at 1 hour and cook to your liking.
(***Add uncooked cut up potatoes when you first turn up the heat, then add the green beans ~ or a partial bag of carrots and peas ~ during the last 45 minutes.)
Make a delicious brown gravy with the cracklings in the pan, if so desired.
What to do with the leftovers…
I cut two slices of the roast off and cut them into pieces for soup this week. I froze the rest of the roast along with some of the potatoes and green beans with a little of the juices for a future dinner.
Setting the table with fall in mind
I went looking for placemats for a casual dinner for Mr. Ethereal and myself, since it’s just us two anymore. I found these cute round pumpkin mats in my stack in the laundry room closet. They are reversible and I think I found them at HomeGoods back several years ago.
Paired with my favorite white plates, antique lace and linen napkins, and the newish white-handled flatware I picked up at Judith of Botanic Bleu‘s sale last December, I love this fun dinnerware combination for our tablescape!
The hurricane lamps were still sitting out from this spring mantel post, so I pulled them into our tablescape. I really like the soft glow they give off and the tarnished brass look of the candleholders!
I liked using them so much that I have been using them on and off the mantel all summer. Really, they have Christmas trees on them but from far away you really can’t tell. 😉
And as promised…
A sneak peek at the new chandy! Hubby hung it for me late this morning and suggested I run out and pick up tacos for lunch (Taco Bell is about a mile or so down the main road). So while I went by our Walmart grocery and rounded up a bag of Idaho spuds for tonight’s dinner, then went through the drive-thru for tacos…
Mr. Ethereal worked his magic taking down the more modern drum chandelier and installed this pretty more-antique-style chandy which I love so much better!
And this was our delicious pot roast dinner… Served with roasted russet potatoes and green beans cooked in the same water as the roast.
You’ll just have to come back Tuesday to see the rest of the chandelier! 😉
Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.John 6:35 ESV, Bible Study Tools
Enjoy your week,