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.

  1. Dredge:

5
lbs
beef roast. My beef guy recommends beef bottom round roast. You can also use bone-in or boneless chuck roast.

in a mixture of:



flour


salt and pepper to taste

  1. In a heavy cast iron Dutch oven over high heat, brown all sides of the roast in:

1
T
lard. You can also use vegetable oil. For a distinctive flavor, try rendered bacon fat.

  1. Remove the meat and put aside.
  2. Add to the Dutch oven and sauté until softened:

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)

  1. Return the meat (and any juices) to the pot.
  2. Add:

1-1/2
c
chicken stock
1
c
dry red wine. This ingredient is not authentic New England. If you leave it out, add 1/2 cup more of chicken stock and 1/2 cup more of water.
1/2
c
water
5
meduim
potatoes, cubed. (I like the red ones. I scrub them and leave on the skins.)
14
oz
canned tomatoes-about half the can. If the tomaotoes are whole, cut them into bite-sized pieces. (Home canned is really good!)


thyme
1

bay leaf

  1. Cover and allow to simmer for three hours-until the meat is nearly falling apart. You can also put the covered Dutch oven into a 325-degree oven for the three hours. Periodically check to:
· ensure the meat is still covered with liquid. If not, add more water.
· correct the seasonings
  1. Slice the meat and place on a platter. Place the vegetables around the meat on the platter. Put some of the gravy over the meat and some in a gravy boat. Serve.

Options

 

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