Thursdays Are For Cooking!

| December 2, 2021

Baby red potatoes

I’ve gone back to basics with the lady whose YouTube site is The Hillbilly Kitchen. Here, she presents her Sunday meal, which we’d have after coming home from church. Now I know I’ve posted this one before, but the Hillbilly Kitchen lady’s methods are likely to be based on recipes handed down and worked on repeatedly to get just the right results. In this “modern age”, where everything is a hustle-bustle and almost a frenzy at times, it is pleasant to be able to just sit quietly and enjoy a good supper with family and friends.

Enjoy it, and take your time at the table with those you care about.

Hillbilly Pot Roast

First is the YouTube video, which is about 38 minutes long. She explains everything and repeats where appropriate. This is the Sunday pot roast my paternal Grandma made and my Dad tried to copy. I miss that.

Note that she does not tell you to “flour” the roast before searing it. That does make a difference, as searing is meant to seal in the flavor, so flouring the roast is not necessary.

Here’s her list of ingredients::

Beef Roast

Carrots (use the baby carrots for this)


Water as needed

1 tablespoon Corn Starch per cup of liquid

Optional Seasonings:

Onion (sliced or chopped)



Worcestershire Sauce



Salt & Pepper


She’s doing this as a stovetop cookery event with a large deep skillet as the cooking pan. We all have our own methods and utensils, and I would put it in a small oval roasting pan with a lid (yes, you can still get them!) and go do other chores like laundry.

The most important thing to remember is to keep it covered, which keeps the beef moist.


Category: Cooking, Economy

Inline Feedbacks
View all comments

Num Num Num Num!!!!! Ain’t hardly nothing gooder than a beef beast orasted lowly with some taters, carrots, and ‘shrooms. Mama did the sear and the flour thing, along with the corned starch to help the gravy along. A deep dish ‘lectric skillet works well for this, or the oval pans. She’d do the skillet method if we weren’t having Sunday Company, that way by the time we got changed out of Sunday go to… Read more »


Funnily enough, Missus Hatchet and I picked up a really nice pot roast last weekend and as I recently located my Grandma’s covered oval roasting pan – we’ll definitely give this recipe a try this coming weekend! Thank you, Ex-PH2! FYI – was going through Momma’s old recipe box the other day and found one of her much-loved chocolate pudding/mousse recipes that she found in a women’s magazine a lot of years ago – just… Read more »


For those who like to cook under pressure…. Pot Roast Ingredients 2 1/2 lbs boneless beef chuck roast (up to 3 lbs 1 tbsp vegetable oil 1/2 cup dry red wine 2 large Onions cut into large chunks or wedges (about 3 cups) 5 large carrots peeled and cut into 2 inchpieces or2 1/2 cups of baby cut carrots 1 lbs whole baby red potatoes or medium red potatoes cut in half 2 sprigs fresh… Read more »


Love those pressure cookers, mine stays on the stove year-round, right next to the crock pot. They save a bundle on utility costs by cutting the cooking time. The pressure cooker came with a trivet to keep stuff off of the bottom of the pot but I bought one of those stainless steel collapsible vegetable steamer rigs to make sure that the small stuff doesn’t sink to the bottom and get scorched. It’s perfect for… Read more »


I bought the veggie steamer as well. It works great.

The other thing that I bought an used a lot is this thing:

It is a “double stacker” which allows you to cook two things at once. So if you are cooking fish and veggies, you can separate them.

The other thing that it is great for is lasagna as you can make two batches of it at once.


If you have some late tomatoes and want to do something other than fry them, here is a recipe (modified from something I found online) that yields a nice, tangy soup: Green Tomato and Bacon Soup 1 lb. Sliced bacon cut into 1” lengths 1 yellow onion, diced 1 garlic, diced 18 c green tomatoes, diced 10-12 pods of okra, sliced (optional) 4-5 stems of celery, sliced 4 c water 1 tbsp salt ½ tbsp… Read more »


That is one garlic bulb – not one clove of garlic.

Had a friend ask for clarification elsewhere.


Does your stew contain actual hill billies?



AKA “mountain goats”?