Yankee Pot Roast

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
4 lbs	1816g / 64oz	Chuck roast
1/4 cup	59ml	Bacon drippings
		(rendered from about 1/4 lb bacon)
1 tablespoon	15ml	Vegetable oil
2 cups	474ml	Canned beef broth
2 cups	474ml	Water
2		Garlic cloves - crushed thru a press
1 teaspoon	5ml	Thyme
1		Bay leaf
6		Boiling potatoes - (about 1 1/4 lbs) - peeled and quartered (small)
3		White turnips - (about 1 1/4 lbs) - peeled and quartered (medium)
4		Carrots - cut into 2" lengths (medium)
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

In a small bowl, combine the flour, salt, and pepper. Coat the roast with the seasoned flour, tapping off any excess. Reserve the remaining dredging flour.

In a Dutch oven or flameproof casserole, heat the bacon drippings and the oil over medium heat. Add the roast and brown slowly, turning to color all sides, about 30 minutes. Add more oil if necessary to prevent sticking.

Add the beef broth, water, garlic, thyme, and bay leaf. Reduce the heat to low, cover, and simmer for 2 hours, turning the roast occasionally.

Add the potatoes, turnips, and carrots, and simmer, covered, until the meat and vegetables are tender, about 30 minutes longer.

Remove the meat and vegetagles from the Dutch oven; place on a platter and cover loosely with foil to keep warm. Discard the bay leaf.

Slowly whisk 1 cup of the pot roast liquid into the reserved dredging flour. Place the Dutch oven over meium-high heat and whisk in the flour mixture. Bring the gravy to a boil and boil until thickened, 2 to 3 minutes. Stir in the parsley.

Slice the pot roast and serve with the vegetables and gravy.

Source:
COUNTRY COOKING by Time-Life Books (c) 1989 - Time-Life Books Inc., New York - 175 pages - no price listed - As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

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