Yankee Pot Roast

Ready in 45 minutes

This is from Jeff Smith's cookbook, " The Frugal Gourmet Cooks American". It's a very flavorful, satisfying supper.

"I always double this batch, and add a healthy shot of cinnamon. I'm the 4th generation to have it on our Thanksgiving &Christmas table. In fact having Thanksgiving with friends this year, so made a batch to take, and a batch to keep here at home for us to have for leftovers for the next few days. I know there won't be much coming home with me!"

- momcooks13

Top-ranked recipe named "Yankee Pot Roast"

4.8 avg, 4 review(s) 100% would make again

Ingredients

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1/8 pound Salt pork; cut in a 1/8" dice
4 pound Chuck Roast
1 Bay leaf
2 cloves Garlic; peeled and sliced
2 teaspoon thyme leaves; Whole dried
1/2 cup Parsley; chopped
6 Carrots; cut in 1 " pieces
12 small Onions; peeled
1 small Turnip; peeled and cut in 1/2" dice
12 small Red potatoes; scrubbed
4 tablespoon Butter
4 tablespoon Flour
Kitchen Bouquet

Original recipe makes 8

Servings  

Preparation

Heat a large Dutch oven and brown the salt pork. (I have substituted bacon if I didn't have the salt pork.) 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 of water to the pot and the bay leaf, garlic, thyme, and parsley. Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bottom of the pot.

Add the carrots, onion, and turnip; cover and cook for ? hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until the potatoes are tender. Watch the water!

Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook a few moments to cook the flour, eliminating the "raw" taste.

Remove the meat and vegetables from the pan and place on a warm serving platter. Thicken the gravy with the roux. Use as much or as little of the roux as you like, depending on the thickness of gravy you prefer. Correct the seasoning in the gravy and darken with the Kitchen Bouquet.. Spoon some of the gravy over the roast, and serve the rest on the side.

Using the left-overs:

If there is any left over, you can make soup! Cut up the meat and vegetables in a dice, mix with the leftover gravy and water, or use a can or container of your favorite beef broth. (I prefer College Inn or Swanson's.)

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Calories Per Serving: 918 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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DutchOvenDiva 1 year ago
LOL! I think this review goes with my Rice Pudding recipe rather than this pot roast recipe. Then again, cinnamon on pot roast might be an interesting twist!
SummerSun 2 years ago
I always double this batch, and add a healthy shot of cinnamon. I'm the 4th generation to have it on our Thanksgiving &Christmas table. In fact having Thanksgiving with friends this year, so made a batch to take, and a batch to keep here at home for us to have for leftovers for the next few days. I know there won't be much coming home with me!
momcooks13 2 years ago
[I posted this recipe.]
SummerSun 5 years ago
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