Linda's lemon pot roast report
I made Lindas Moms lemon pot roast on Sunday and it was wonderful! Both my husband and 4 yo son raved. The 4 yo had 3 servings!
The lemon was a nice change and added brightness to the dish that is often missing with braised meats. I used a little more than the ¼ cup called for since my lemons were particularly juicy. The only other changes I made was to use fresh minced garlic instead of the powder and I added sliced mushrooms to the pot during the last ½ hour or so of cooking. I used wondra to make the gravy, even so it didnt thicken as much as my husband would have liked but the flavor was wonderful. I think the mushrooms added a little something, making the gravy a little earthier. I served it with roasted baby potatoes and ginger glazed baby carrots. This is definitely a keeper!
I'm very glad you and your family liked it, and Mom will be as well. Hey - anything that gets a 4yo to eat three helpings.... :-)
I almost always use more than 1/4 cup of lemon juice - sometimes up to 1/2 cup, depending on the size of the roast, but I didn't want to stray from Mom's original recipe. (Which, BTW, I think she cobbled together from several different recipes from an old Panhellenic (sorority) cookbook called "Meats" from 1969 or so.) I almost always add more ginger as well. And I love the idea of the ginger-glazed carrots as a side dish. Will have to remember that.
And having posted the recipe for you, I noticed this weekend that the local Roche Bros. near me hac chuck roasts on sale this week, so I picked one up for the next cool weekend we have in New England.
Again, I'm glad you liked it, and I'll pass along the news to Mom that a recipe of hers is "out there on the Internet." :-)