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LOCATION: Recipes >> Beef Veal >> Pot Roast 04

Print this Recipe    Pot Roast 04

Yankee Pot Roast

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.

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