2# chuck roast
5 med. potatoes, cut in half
4 sm. onions, cut in half
1/2 of a 1# bag of mini carrots
2 celery sticks, cut in 1/2 " pcs
2 cans (14oz) diced tomatoes
Cut roast into serving size pieces. Put in bottom of roasting pan. ( I use blue granite)
Next add cut potatoes, onions, whole carrots & celery pieces.
Pour both cans of tomatoes over this, plus a can of water.
If your tomatoes don't have the spices in them, you can add your own spices.
Put in 325 degree oven for 3 hrs, or until beef is tender.You will have lots of broth.I serve this with corn bread, baked in an iron skillet of course, and a side of cole slaw.
It’s a cold, cold day, with gusts of wind and fits of snow. What better than a day like today to make a slow-baked oven stew? Not only will this delicious and hardy meal warm you tummies, it warms the kitchen while whetting your appetites with its mouth-watering aromas.
Gladys Clark shared this recipe with me years ago. Today she’s sharing it with you, complete with a picture. Gladys and her husband Ray live on the main drag of town, but have country in their blood. For many years they successfully owned and operated Clark’s Antiques, which specialized in every-day, no-fuss furniture, such as oak tables and chairs and bedroom sets. Today’s furniture cannot compare to the quality and workmanship of that made in the first half of the 20th century. Ray repaired each piece and Gladys lovingly restored the furniture making it ready to use. I have many pieces of the Clark’s handiwork, which fit perfectly in my old farmhouse.
As if running the antique store wasn’t enough, Gladys and Ray bought the property next-door and converted it into a bed and breakfast. Many hours of hard work by the Clarks returned the house to its former glory and became a showcase for the many dish sets that Gladys loves to collect, which she used for setting beautiful tables for her guests.
Now retired, the Clarks spend their time babysitting their great-granddaughter as well as keeping up their beautiful flower beds.
One of Gladys’s projects that truly impressed me was putting together a cookbook for her grandson and his wife. She named it “Tried and True”, as each recipe was from her own repertoire. Although Gladys could have taken the modern approach and typed out each recipe on her computer and made multiple copies of her book, she took the old-fashioned approach and hand wrote each recipe. This made the book more personal and reflects her personality.
I can honestly say that I am blessed to have Gladys and Ray as friends. They are a half-generation older than I am and I have benefited greatly from the experiences and advice they have shared over our quarter of a century friendship. G&R, to you’uns…it’s been great so far! Let’s keep it up J
Marcheta *lucky gal