Sometimes old-time comfort foods are just what the doctor ordered.  This apple crisp is a favorite of Sara’s recipes and enjoyed by many friends who come for dinner.  The pot roast is an old family recipe.

Pot Roast

Ingredients:

1 roast  (Sara uses English or Chuck Roast, never a Shoulder Roast.  It should be about 1 ½” thick.)
3 cups of boiling water
1 teaspoon of lemon juice
1 teaspoon of Worcestershire Sauce
2 cloves of garlic, minced
1 large onion, chopped
2 bay leaves
Couple cranks of pepper
1 teaspoon of sugar
1 teaspoon of salt
6 cups carrots chopped into 2” chunks
4 potatoes – quartered

Gravy
2 tablespoons flour
½ cup water

Instructions:

This roast can be cooked in the oven for on the counter in an electric frying pan.

In a large skillet brown all sides of the roast in olive oil (ALL SIDES, the edges too) Use medium heat so the meat doesn’t burn or become too cooked.  This will take about 15 minutes.

Once browned, lay the roast flat in an oven-safe roasting pan and add water, lemon juice, Worcestershire Sauce, garlic, onion, bay leaves, pepper, sugar and salt.

Simmer covered at 350 degrees for about 1 1/2 – 2 hours. 

Add carrots and potatoes. 

You may need more water (if heat is too high, the water will boil away).  There should be about 2 cups left at the end.

Taste broth.  Season with more salt to taste.

Simmer for another 30 minutes if in a frying pan, and about 1 hour if in the oven.

When done remove roast and veggies.  Use the remaining broth to make a gravy. 

Make gravy by adding 2 Tablespoons of flour to a jar that has ½ cup of water in it.  Shake and pour into the broth in the pan.  Stir over low heat, bring to simmer.  You may need more thickener (flour) depending on how much broth you have.

Drizzle gravy over roast and potatoes.

Apple Crisp

Ingredients:
6 cups peeled, cored and sliced apples
1 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
2 tablespoons brown sugar
Juice of ½ lemon
2 tablespoons cold butter

Crisp Topping
½ cup brown sugar
1 teaspoon cinnamon
1 teaspoon cloves
½ teaspoon nutmeg
½ cup rolled oats
1/2 cup flour
¼ cup coconut (optional)
¼ cup chopped almonds
Dash of salt
3 tablespoons butter

Instructions:

Preheat oven to 350 degrees.  Toss together the apple, spice, brown sugar and lemon juice mixture.   Pour into a buttered pie dish.  Dot with cold butter.

Mix together the crisp topping ingredients:  brown sugar, cinnamon, cloves, nutmeg, oats, flour, coconut, almonds and salt.

Cut in 3 tablespoons butter with a pastry blender or two knives.  You can also use your hands, just be careful not to knead this for too long or the butter will become soft and the topping will no longer resemble a crisp.

Spread over apples and bake 30-40 minutes until topping is crisp and apples are tender.