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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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