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Yankee Pot Roast
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This is the Frugal Gourmet Virsion

Patty Johnson


  • 1/8 lb (.1 kg). salt pork, cut into 1/8-inch dice
  • 4 lbs (1.8 kg). chuck roast
  • salt and pepper, to taste
  • 1 bay leaf
  • 2 cloves garlic, peeled and sliced
  • 2 tsp (10 ml). whole thyme leaves
  • 1/2 cup (125 ml) 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 potatoes, peeled and cut in half
  • 4 Tbsp (60 ml). butter
  • 4 Tbsp (60 ml). Kitchen Bouquet (optional)
  • Heat a large Dutch oven, about 6 quarts (5675 ml) to 7 quarts (6625 ml).
  • Brown the salt pork.
  • Remove pork from pan, leaving fat in the pan.
  • Salt and pepper the chuck roast.
  • Brown it in the fat, on both sides, turning with a wooden fork or spatula as not to puncture the meat.
  • When brown, add 2 cups (475 ml) water to the pot.
  • Add bay leaf, garlic, thyme and parsley.
  • Cover and simmer slowly for 2 hours, keeping about 1 cup (225 ml) of water in the bottom of the pot.
  • Add carrots, onion, and turnip.
  • Cover and cook for 1/2 hour.
  • Watch that there is always a cup of water in the bottom of pot.
  • Add potatoes and cook until they 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 for a few moments.
  • Remove the meat and vegetables from the pan and place on a serving platter.
  • Thicken the gravy with the roux stirring constantly.
  • 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.
Jeff Smith (The Frugal Gourmet) mentions that his addition of garlic and thyme is not traditionally used in this New England dish. He even adds a little wine, mushrooms and extra garlic to spike up the flavor.

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