Gramma Hanson’s Pot Roast

Submitted to the blog by Marsha Hinko Pedersen

Ella Fahrmann Hanson’s Pot Roast

A Note from Marsha Hinko Pedersen

Aunt Jeanie (Shirley Jean Hanson Petrie, daughter of Ella Hanson) sent a whole list of recipes from the Hanson side of our family but the pot roast is the only one I made. To complete the Hanson tradition, I served with rutabaga. Substituted little steamed potatoes for the mashed.

“Mom's Pot Roast” by Merva Hanson

This is a verbal recipe from Mom (Ella Hanson) as Merva (Hanson) remembers it.

Brown the meat on high heat until it gets real brown.  Watch that the fat doesn't burn.  Turn the heat down a little.  The browner the meat, the better the gravy.  Add a cut up onion, and, if you like, a bay leaf or garlic.  Don't add salt until the meat is nearly done. It draws out the juices.  After the meat is brown, turn the heat very low and let simmer until well done.  Add only a quarter cup of water and add more if needed during the cooking.  Too much water spoils the gravy. (Pa [Herbert Hanson] and Ma's [Ella Hanson] favorite dinner was pot roast with mashed potatoes and gravy and rutabega.)

A Discussion between Marsha Hinko Pedersen and Cousin Karen Regarding Cooking Time

Cousin Karen (Marsha Hinko Pedersen’s cousin) offered advice while I was making the pot roast

MP: How long to simmer? 

K: I’d give it a good 3 hours. “You know it’s done when you can shred the meat between two forks.” But I cooked for a half hour after it shredded to get it tender.

I never needed to add more liquid after the original 1/4 cup. I cooked onions in the pot and one bay leaf.

My 2.8# roast took 3 1/2 hrs.

Provenance

Merva Hanson was Ella Hanson’s daughter. One of Merva’s sisters was Dolores Hanson Hinko. One of Dolores Hanson Hinko’s daughters is Marsha Hinko Pedersen.

Ella Fahrmann Hanson, May 1972