Preheat oven to 300°
Place the Roast in a pan or casserole dish. *I used an eye of round roast.
Slice up an onion and cover the top of the roast, using toothpicks to hold them in place.
Cut up potatoes into hunks and place around the roast. *I remove the
skins because my husband won't eat the skins. You can leave them on if you
Season dish as you desire. *I just used salt and pepper this time.
Cover and bake for approximately three hours or until done. *We like our meat well done with no pink. I go for an internal temperature of at least 180°. I cooked this roast for three and a half hours and reached an internal temperature of 200°.
I think about my grandmother often when I cook. She taught me the building blocks of cooking when I was smaller than Jamie. Unfortunately, I was too busy exploring exotic cuisine and extravagant dishes to pay any attention to her old fashioned, every day meals. Now that I'm grown I make simple meals for several reasons. The two main ones are expense and time. I often long for some of the foods she used to prepare. If only I had taken the time to pay attention to how she made these foods. I could be making them for my own family. It's too late now. She passed away before I was married. Her cooking methods and recipes are lost forever. There are a few dishes I know how to make, like her meatloaf balls, but most of them I don't have a clue how to make. I hope Jamie remembers my cooking as fondly as I remember my grandmothers. I'll make sure he has the recipes in case he doesn't pay attention while he has the opportunity.