Do you have that one person in your life who you really can’t think about anything negative to say? For me, that was my grandmother, Mama Nell. She was happy and laughing all the time and was truly a friend to all, especially to me. She lived next door to my family when I was growing up, so she was in and out of our house several times a day on a regular basis. Hopefully, I can leave a legacy just like her. However, if being completely honest, there was one little weakness. She was obsessed with people’s weight! Lou would get nervous before a visit if she had put on a little weight because she knew Mama Nell would say, “I saw so and so, and she was round as a barrel!” She was a mess!
Everyone believes their grandmother’s pot roast is the best, but y’all are all wrong. Mama Nell’s was the best! It’s tender and juicy, and honestly, it makes the perfect gravy. Growing up, it was on our Sunday lunch rotation. After enjoying it for lunch, Mama would take the leftovers and serve roast and gravy on a piece of white bread. Oh my gosh, y’all. Delicious!
Mama Nell's Pot Roast
Ingredients: Roast of your choice (I like a chuck roast)
1 can golden mushroom soup 1 can cream of mushroom soup 1 can of diced tomatoes 1 large onion, sliced Sliced mushrooms (optional)
Minced garlic Salt and pepper
Directions:
Generously coat both sides of your roast with salt, pepper and garlic. Heat your skillet to medium heat. Add a little oil and brown all sides of your roast. With the exception of the onions, combine the remaining ingredients in your Dutch oven or crockpot. Nestle the roast down into the sauce and top with the sliced onions. If using a Dutch oven, bake at 350 degrees for 3 1⁄2 - 4 hours. If using a crockpot, set on low and cook about 8 hours. Not only does this make a great roast, it also makes the perfect gravy for rice or mashed potatoes
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