This recipe is closest to the one made by my grandmother, Rose Kennedy, when my sisters and I were children. This version was given to me by my cousin, Dorothy (Martin) Swan in 1979. I haven't had it since I was a teenager, but it was always a favorite of mine. Now, if I can just figure out a vegetarian substitute for the roast I might have it again someday.
It made excellent sandwiches as leftovers.
2 lbs. Chuck Roast
1/2 cup vinegar
2 to 3 garlic cloves
1 tsp. salt
to taste tobasco sauce
several carrots sliced diagonally in 3 inch lengths
3 md. russet potatoes sliced into large chunks
1 lg. onion sliced into large wedges
1. Marinate meat in the refrigerator for at least 6 hours, if possible.
2. Cook on low heat on top of stove (covered & turning frequently). Add water, if needed, to keep submersed.
3. Cook with carrots, potatoes, and if desired, onions. Cook until the roast reaches at least 145° (according to the FDA minimal standards and not family recommendations.)
4. To brown, remove most of the liquid, turn up to medium-high until desired color is achieved.
Servings: 6 to 8