Side Pannel
Yankee Pot Roast
Ingredients List
- 1/8 lb Salt pork; diced finely
- 4 lb Beef chuck roast
- Salt & pepper to taste
- 1 Bay leaf
- 2 Cloves garlic; sliced
- 2 ts Whole thyme leaves
- 1/2 c Chopped parsley
- 6 Carrots; cut in 1-inch
- -pieces
- 6 md Yellow onions; peeled,
- -cut in half
- 1 Turnip; peeled, cut into
- -1/2-inch dice
- 6 Potatoes; peeled, cut in
- -half
- 4 tb Butter
- 4 tb Flour
- Kitchen Bouquet (optional)
Directions
Just the name of this dish implies a frugal cut of meat cooked with
patience until it is just right for a New England supper. My mother used to
make this for me when I was little. It is still a favorite with my sons ...
though now we spike it up with a bit of wine, mushrooms, more garlic, etc.
In short, it is no longer New England. New England cooking has always been
rather plain and straightforward. Even my addition of garlic and thyme to
this dish is going to cause some Yankee to claim that is not "right."
Heat a large Dutch oven, about 6-7 quarts, and brown 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 then 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 1/2 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 that water!
Prepare a roux of the flour and butter by melting the butter in a small
fying pan and stirring in the flour. Cook for a few moments. 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 with the pot roast. You may wish to darken the gravy with some
Kitchen Bouquet.
I cannot think of a finer menu, providing you start this meal with a dish
of Smoky Chowder (see recipe).
patience until it is just right for a New England supper. My mother used to
make this for me when I was little. It is still a favorite with my sons ...
though now we spike it up with a bit of wine, mushrooms, more garlic, etc.
In short, it is no longer New England. New England cooking has always been
rather plain and straightforward. Even my addition of garlic and thyme to
this dish is going to cause some Yankee to claim that is not "right."
Heat a large Dutch oven, about 6-7 quarts, and brown 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 then 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 1/2 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 that water!
Prepare a roux of the flour and butter by melting the butter in a small
fying pan and stirring in the flour. Cook for a few moments. 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 with the pot roast. You may wish to darken the gravy with some
Kitchen Bouquet.
I cannot think of a finer menu, providing you start this meal with a dish
of Smoky Chowder (see recipe).
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