Instructions: Brown the roast in a large pot with vegetable oil covering the bottom. As the roast is browning, sprinkle with garlic, salt, pepper, and chives. After a thorough browning, reduce the heat a little, remove the roast to a platter, and brown onion in the oil until the onion is translucent. Add the roast back to the pot; cover 80% with hot water, and add beef bullion cubes or onion soup mix. Turn heat down to low and simmer (with top of pot slightly ajar) for about 4 hours.

The last hour of cooking time, add carrots and a few quartered potatoes. Remove meat from liquid and let stand fifteen minutes before slicing (on the bias). If you like a light gravy, bring liquid to a boil and add flour which has been diluted with tap water until smooth. Stir into boiling liquid until gravy becomes thicker. Adjust seasonings and pour over meat.

For Mary Stricklands Coleslaw, see recipe.

The crowning touch to this meal is a bowl of flat Goodmans egg noodles.

Comments: Mary was my mom. Born in New York City in 1903, she was a twin. Her mother died when she was six months old. Raised by a maiden aunt in Southport, Connecticut, it was there she learned how to sew and cook. And cook she could! Especially my favorite, a good Yankee pot roast on a Sunday afternoon. Accompanying the roast, Mary made a coleslaw that all my life I urged her to sell. My wife tried to copy the ingredients and the recipe, but youll see its a challenge for any cook to recreate. The pot roast is melt-in-your-mouth and well worth a little effort. So here it is, folks; she would have been very proud to know she had been published.

Oh, yes, I almost forgot - she always sang "Oh Danny Boy" when she made this. (It couldnt hurt!) ... Bill Strickland, Innkeeper and Proud Son, Wyatt Country Inn

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