I went with a simple pot roast this week, a recipe found in this undated Life of Georgia Cookbook (made possible by the Life Insurance Company of Georgia). Here's the excerpt from the first page:
A WORD TO THE WIVES
In this book you will find proven recipes which will aid you in providing a wide variety of wholesome, health-building meals. It is our hope that they will bring satisfaction to your family, just as Life Insurance Company of Georgia has provided security and protection to more than a million families in the South since 1891.
Nice segue! Life insurance is so delicious.
This turned out rather well, and more flavorful than I expected since it doesn't call for much seasoning. I went with an eye of round roast, but I should I have chosen something fattier in order to get a bit more tenderness. But this will get eaten in it's entirety, no doubt. Here's the recipe, verbatim:
Pot Roast of Beef with Vegetables
4 pounds beef (heel of round, chuck, rump, clod, etc.)
1/4 cup flour
1 teaspoons salt
1/8 teaspoon pepper
1/4 cup fat or drippings
1/2 cup hot water
Carrots, onions, potatoes, celery or turnips
Wipe meat with a damp cloth, dredge with flour to which salt and pepper has been added. Heat fat in heavy kettle and slowly brown the meat on all sides. When meat is browned, add 1/2 cup hot water, turn heat very low and cook meat about 3 hours, adding a small amount of water at a time if needed. Though there should never be more than half a cup of water at any time. Thirty minutes before serving time place carrots, small whole onions, potatoes, 4-inch pieces of celery or other vegetables desired around the meat. Turn vegetables once to cover with juice. Lift meat to a hot platter, arrange vegetables around it and serve with gravy left in kettle. If desired, thicken gravy with a little flour.