My Dark Days Challenge meal #17 was Yankee Pot Roast a New England favorite. (Notice it’s not called Red Sox pot roast, neighbors!)

I use a few extra ingredients, not ordinarily part of this dish including garlic, wine, and tomatoes. I like to think of it as my own Bronx Italian Yankee pot roast.

Food sources:

• bottom round beef roast from Stuarts Family Farm
• flour (for dredging) from Wild Hive Farm and Micro Mill
• lard from Butcher’s Best from Rowland Farm pork
• onions and potatoes from Daffodil Hill Growers
• scallions from Newgate Farms
• carrots and parsnips from Riverbank Farm
• tomatoes from Maple Bank Farm (pureed and frozen, vintage 2009)
• garlic and thyme from here
• bay leaf from an unknown NY Farm
• Salmon River Red wine from Priam Vineyards
• chicken broth from a box (arrghhh..none in the freezer!)

I usually like to use celeriac as well, but there was none to be had.

Buon appetito!!