Yankee Pot Roast – Beef Veal Food Recipes

Recipe ingredients and directions:

1/8 pound salt pork, cut into 1/2-inch dice

4 pounds chuck roast

Salt and pepper to taste

2 cups water

1 bay leaf

2 cloves garlic, peeled and sliced

2 teaspoons whole thyme leaves

1/2 cup chopped parsley

6 carrots, cut into 1 inch pieces

6 medium yellow onions, peeled and cut in half

1 turnip, peeled and cut into 1/2-inch dice

6 small new potatoes, peeled and cut in half

4 tablespoons butter

4 tablespoons flour

On high, heat a large Dutch oven and brown the salt pork. Remove

leaving the fat in the pan. Salt and pepper the chuck roast and

brown it in the fat on both sides. Add the 2 cups of water, bay

leaf, garlic, thyme and parsley. Turn down heat, cover and simmer

slowly for 2 hours. Add carrots, onions, potatoes, and turnip and

cook for an additional 1/2 hour, covered, adding more water if

necessary.

Prepare the roux. Melt 4 tablespoons butter and add 4 tablespoons

flour until thick. Remove the meat and vegetables on a serving

platter and thicken the remaining broth with the roux and serve in

a gravy boat on the side.

Category: Beef Veal Recipes