If you remember the mid-20th century and if you grew into adulthood in the 1950s, 60s and 70s, then you probably remember five and dimes, soda fountains, dime stores, GC Murphys and blue plate specials. This blue plate special easy pot roast sure does take me home to growing up in Logan County, West Virginia. Mom and Dad would make Saturdays a special occasion once or twice every six to eight weeks and take us into the big 'city' of Logan. One of our favorite things to do was to eat lunch at 'The Rainbow Grill' where we could always find a blue plate special. And, if we ate everything on our plates, dessert. My absolute choice was Boston Cream Pie.
A Bit of Nostalgia
According to Wikipedia, here's the scoop on the blue plate special.
Blue-plate special or blue plate special is a term used in the United States and Canada by restaurants, especially diners and cafes. It refers to a low-priced meal that usually changes daily.
The term was very common from the 1920s through the 1950s. As of 2007, there are still a few restaurants and diners that offer blue-plate specials under that name, sometimes on blue plates, but it is a vanishing tradition. The phrase itself, however, is still a common American colloquialism.[citation needed ]
A web collection of 1930s prose gives this definition: "A Blue Plate Special is a low-priced daily diner special: a main course with all the fixins, a daily combo, a square for two bits.
It's almost spiritual to me how food brings up so many memories of childhood, growing up, adulthood and mommyhood. Family affairs and holidays were always centered around the big table of food. And, nothing makes me happier than trying to reconstruct some of the dishes that brought me so much joy and happiness.
Why I Love this Recipe
Now, this easy pot roast is truly EASY! And, I love cooking a pot roast in the oven because it's another way for me to connect with my past. Now don't get me wrong, I don't want to go back to the past. Hey, I love my present and look immensely forward to the future. But, there's something about the past that can give a sense of warmth if you've got sweet memories.
And, since we didn't have any real gadgets and small appliances, oh, yes, a mixer, the oven and stovetop got a good workout in Mom's cooking. Another reason I love cooking this pot roast in the oven is because of the aromas that waft through the house during the cooking time. And, I love cooking and serving in the beautiful blue Le Creuset.
I sure hope you try this recipe! Maybe it'll conjure up in your memories some of those good ol' days when life was extraordinarily simple, economic times could be tough and history was being made. xoxo ~ally
- Preheat oven to 400
- 3 lb. chuck roast, cut into 4-6 smaller pieces
- ½ cup flour, all purpose
- ¼ cup oil
- 1 tsp. sea salt
- 1 tsp. pepper
- 2 Tbl. nutritional yeast seasoning
- 2 Tbl. No-Salt seasoning mixture, such as Mrs. Dash or Costco brand
- 1 sweet onions, French slice
- 4 oz. mushrooms
- 1 (28 oz.) jar marinara sauce + 4+ cups water
Ingredients
Instructions
Notes
