Nothing speaks to an American Sunday lunch better than pot roast with potatoes and carrots!
The roast was put in the crock-pot early this morning after braising it in the cast iron skillet. Then a cup of water was swirled around in the skillet to get all the little bits of browned meat and drippings for adding that extra flavor to the pot. A few potatoes and a bag of carrots along with an onion were added also.
We don't eat for 3 more hours but it sure is smelling good. Really good!
To go with the roast we will be making cornbread sticks.
The cast iron pans we will be using were passed down to me from my father who got them from his mother and someday I will pass it on to my son to pass on to his daughter (generations of tradition). These pans are seasoned perfectly by now and make the best cornbread sticks this side of the Atlantic (the other side of the Atlantic too).
These cornbread sticks are perfect for soaking up the roast gravy (could also be known as sopping bread). And any sticks left after the meal are pretty good with honey or syrup.
The only thing better would be sharing this meal with family. Wish you were here to join us~
YUM! Looks great!
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