OK, have you guys been watching the Emmy Award winning TV show
“Mad Men” on AMC?? Because I am obsessed with it! It’s so fascinating to see what life was like in the 60’s. And although the show focuses on the drama that engulfs a Madison Avenue advertising company, a good deal of the family drama plays out in 60’s housewife, Betty Drapers kitchen!
I love watching the iconic 60’s dishes that get served on the show – tuna casserole, jello salad, ham with pineapple rings, TV dinners…POT ROASTS!!
It got me thinking, Pot Roast is a great classic American dinner.
Feel like getting in the
“Mad Men” mood? Pour yourself a martini, and make this 60’s style Pot Roast!
~60’s Style Pot Roast~
YOU NEED:
serves 4-6
-3 ¼ pounds beef (top round is a cheap tasty cut)
-2 medium onions
-3 colored peppers of your choice
-4 celery stalks
-4 carrots
-1 bulb of garlic
-5 potatoes, quartered
– small bunch of fresh thyme, rosemary, & sage ( I use a mixture)
-olive oil
-sea salt and freshly ground black pepper
DIRECTIONS:
To Prepare Beef
-Take your beef out of the fridge 30 minutes before it goes into the oven.
-Preheat your oven to 475 °F.
-Break the garlic bulb into peeled cloves
– Pile 1/2 vegetables (except potatoes), garlic, and herbs into the middle of a large roasting pan and drizzle with olive oil. These veggies make for good gravy.
-Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. -Place the beef on top of 1/2 the vegetables
To Cook your Beef
-Place your roasting pan in preheated oven. Turn the heat down to 400 °F and cook for 1 hour for medium beef. If you like it medium-rare (as I do!), take it out 5 to 10 minutes early.
– Put the remaining half of your veggies & potatoes into the oven for the last 45 minutes of cooking. These will be the roasted veggies you serve with the meal. Halfway through cooking, if the vegetables look dry, add some water to the pan to stop them burning.
-When the beef is cooked to your desired doneness, take the pan out of the oven and transfer to a cutting board to rest for AT LEAST 15 minutes.
-Cut thinly for most tender meat.
ENJOY!
I love watching the iconic 60’s dishes that get served on the show – tuna casserole, jello salad, ham with pineapple rings, TV dinners…POT ROASTS!!
It got me thinking, Pot Roast is a great classic American dinner.
Feel like getting in the “Mad Men” mood? Pour yourself a martini, and make this 60’s style Pot Roast!
~60’s Style Pot Roast~
YOU NEED:
serves 4-6
-3 ¼ pounds beef (top round is a cheap tasty cut)
-2 medium onions
-3 colored peppers of your choice
-4 celery stalks
-4 carrots
-1 bulb of garlic
-5 potatoes, quartered
– small bunch of fresh thyme, rosemary, & sage ( I use a mixture)
-olive oil
-sea salt and freshly ground black pepper
DIRECTIONS:
To Prepare Beef
-Take your beef out of the fridge 30 minutes before it goes into the oven.
-Preheat your oven to 475 °F.
-Break the garlic bulb into peeled cloves
– Pile 1/2 vegetables (except potatoes), garlic, and herbs into the middle of a large roasting pan and drizzle with olive oil. These veggies make for good gravy.
-Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. -Place the beef on top of 1/2 the vegetables
To Cook your Beef
-Place your roasting pan in preheated oven. Turn the heat down to 400 °F and cook for 1 hour for medium beef. If you like it medium-rare (as I do!), take it out 5 to 10 minutes early.
– Put the remaining half of your veggies & potatoes into the oven for the last 45 minutes of cooking. These will be the roasted veggies you serve with the meal. Halfway through cooking, if the vegetables look dry, add some water to the pan to stop them burning.
-When the beef is cooked to your desired doneness, take the pan out of the oven and transfer to a cutting board to rest for AT LEAST 15 minutes.
-Cut thinly for most tender meat.
ENJOY!
Really loved the article!