Kentucky Granny Says: “This Is How to Cook a Sunday Supper the Old-Fashioned Way!”
A Kentucky granny spills her secrets for a mouthwatering Sunday supper, that promise to bring old-fashioned comfort to your table. 🌐 #News #BowlingGreenKY #Kentucky #Food
BOWLING GREEN, KY — In the heart of Bowling Green, Kentucky, Ruth M. has spent decades perfecting her Sunday supper, a meal that brings family together with flavors rooted in tradition. At 78, this grandmother of six isn’t swayed by modern cooking gadgets or trendy recipes. Instead, she sticks to the old-fashioned methods she learned from her own grandmother—slow cooking, simple ingredients, and a whole lot of love. Ruth is sharing her time-tested recipe for a classic Sunday supper: tender pot roast with all the fixings. Here’s how she does it.
The Heart of the Meal: Ruth’s Pot Roast
Ruth insists that a proper Sunday supper starts with a hearty pot roast. It’s the kind of dish that fills the house with a warm, savory aroma as it cooks low and slow. Paired with mashed potatoes and glazed carrots, it’s comfort food that never goes out of style.
“You don’t need fancy to make it good,” Ruth says. “Just patience and a good cut of meat.”
Ingredients You’ll Need
Here’s what Ruth gathers for her supper, enough to feed six hungry folks:
- 3-4 pound chuck roast
- 2 tablespoons vegetable oil
- 1 large yellow onion, sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 3 large carrots, peeled and cut into chunks
- 4 medium russet potatoes, peeled and cubed
- 2 tablespoons butter
- 1/2 cup whole milk
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for gravy)
Step-by-Step Instructions
Ruth’s method is straightforward but requires attention to detail. Follow along:
- Sear the Roast: Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper, then brown it on all sides—about 4-5 minutes per side. “That crust locks in the flavor,” Ruth explains.
- Add the Base: Remove the roast and set it aside. In the same pot, toss in the sliced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for another minute.
- Slow Cook It: Return the roast to the pot, pour in the beef broth, and add the thyme. Bring it to a simmer, then cover and reduce the heat to low. Let it cook for 3-4 hours, until the meat is fork-tender.
- Prep the Sides: About 45 minutes before the roast is done, boil the potatoes in salted water until soft, about 20 minutes. Drain and mash with butter, milk, salt, and pepper. Set aside.
- Glaze the Carrots: In a skillet, cook the carrot chunks with 1 tablespoon butter, a pinch of salt, and a splash of water over medium heat. Cover and steam for 10-15 minutes until tender.
- Finish the Roast: Once cooked, remove the roast and let it rest. For gravy, strain the pot juices, skim the fat, and thicken with cornstarch mixed in cold water if desired.
- Plate It Up: Slice the roast, spoon mashed potatoes and carrots alongside, and drizzle with gravy.
Ruth’s Tips for Success
“Don’t rush it,” Ruth advises. She swears by checking the roast with a fork—if it doesn’t pull apart easily, it needs more time.
She also recommends tasting as you go, especially with the gravy. “Seasoning makes the difference,” she adds. For a lighter touch, Ruth sometimes skips the cornstarch and serves the juices as a thin au jus.
Why Sunday Matters to Ruth
For Ruth, Sunday supper isn’t just about the food—it’s about connection. Growing up, her family gathered every week around a table like this, and she’s kept the tradition alive. “It’s how you show you care,” she says, smiling. Her meal is a nod to a slower time, when people sat down together without distractions.
Frequently Asked Questions About Ruth’s Sunday Supper
Q: Is it possible to cook the pot roast a day in advance?
A: Absolutely, Ruth notes it often tastes better reheated gently on the stove the next day.
Q: Will a different pot work for this recipe?
A: Yes, a heavy pot with a lid or a slow cooker on low for 6-8 hours does the trick.
Q: What’s the best way to save what’s left?
A: Keep the roast, potatoes, and carrots in separate airtight containers in the fridge for up to 3 days.
Q: Does Ruth suggest any extra veggies?
A: She recommends trying turnips or parsnips with the carrots for a heartier plate.
What’s your favorite Sunday supper meal? Tell us in the comments! Want to be featured in an article? Email us: hello@jackandkitty.com.
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RELATED TOPICS: Food | Kentucky | Lifestyle
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