YANKEE POT ROAST

Yankee Pot Roast image

This recipe is from The Frugal Gourmet Cooks American Cookbook and is in response to a request for this recipe. Serve this with some homemade dinner rolls, fruit salad and you will be be asked to host this dinner again, often.

Provided by CindiJ

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1/8 lb salt pork, cut into 1/8-inch dice
4 lbs chuck roast
1 bay leaf
2 garlic cloves, peeled and sliced
2 teaspoons whole thyme leaves
1/2 cup fresh parsley, chopped
6 carrots, cut into 1-inch pieces
6 medium yellow onions, peeled and cut in half
1 turnip, peeled and cut into 1-inch dice
6 potatoes, peeled and cut in half
4 tablespoons butter
4 tablespoons flour
Kitchen Bouquet (optional)

Steps:

Heat large Dutch oven, about 6-7 quarts, and brown the salt pork (can use bacon). Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. Brown it well on both sides, turning it with a wooden fork or spatula so you do not puncture the meat.
When brown, add 2 cups water to the pot and then the bay leaf, garlic, thyme and parsley.
Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bttom of the pot.
Add the carrots, onions and turnip; cover and cook for 1/2 hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until they are tender. WATCH THAT WATER!
Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook for a few minutes.
Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux. Use as much or as little roux as you like. The thickness of the gravy is up to you. Correct the seasoning in the gravy and serve the pot roast. You may wish to darken the gravy with some Kitchen Bouquet.

Nutrition Facts : Calories 879.9, Fat 56.3, SaturatedFat 23.8, Cholesterol 177.9, Sodium 331.9, Carbohydrate 45.1, Fiber 6.5, Sugar 7.5, Protein 47.2

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