Yankee Pot Roast
This dish plays to the palate preferences of New Englanders, which is to say, not spicy. If you're going to live in New England, you have to be able to make this dish. Happily, it's not that difficult. I've added a few ingredients that are not authentically New English but do add nicely to the flavors.
5 |
lbs |
beef roast. My beef guy recommends beef bottom round roast. You can also use bone-in or boneless chuck roast. |
3 |
med |
onions, chopped |
6 |
med |
carrots, sliced |
1 |
|
celeriac (celery root). Peel outer skin and cut into cubes. |
4 |
cloves |
garlic (not authentic to this dish, but a nice addition) |
· ensure the meat is still covered with liquid. If not, add more water.
· correct the seasonings
Options
- If you don't care for very soft vegetables, remove and put them aside when they are cooked to your liking. Add them back 10 minutes before the simmering is done.
- The cooking liquid is the gravy but might be on the thin side for some. Thicken it with some flour.