"For those of us that grew up with Boomers as parents, the quality of dinners isn't always looked back on fondly. Coming of age in the time of the microwave and Hamburger Helper, then becoming parents during the backlash against fat and salt, Boomers developed cooking habits that blended boxed and frozen convenience foods alongside sides of steamed or boiled (and usually) unseasoned vegetables to make sure it was "healthy.""
"Usually made from cheap cuts like chuck roast or bottom round, it uses low heat to gradually break down the tough muscle fibers into something delicious, juicy, and shreddable. Beef was seen as a symbol of post-war abundance, so pot roast was the perfect marriage of the tastes of the time, convenience, and cost. It was meaty without breaking the bank, and you could set it and forget it as it cooked for hours in the pot."
"There are dozens of great pot roast recipes with easy variations to fit any flavor palette. Even for a pot roast that hews close to the Boomer ideal you can add some beer or red wine to the braising liquid for an extra punch of flavor, or slow cook extra onions in the gravy for a French onion soup variation."
Boomer-era home cooking mixed boxed and frozen convenience foods with steamed or boiled unseasoned vegetables during health backlashes. Pot roast exemplifies practical comfort food using inexpensive beef cuts like chuck or bottom round and long, low-heat braising to break down tough muscle into juicy, shreddable meat. The dish offered affordability, convenience, and flavor when beef symbolized post-war abundance. The roast cooks with vegetables and a braising liquid that becomes a rich sauce. Variations include adding beer or red wine to the braising liquid or slow-cooking extra onions for a French onion-style gravy; Mississippi roast is another variation.
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