Yankee Pot Roast

Name: Yankee Pot Roast
Prep time: 50 min
Cook time: 3 h 20 min
Total time: 4 h 10 min
Yield: 8 serving(s)
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 4 lbs chuck roast; 1/4 cup bacon drippings (rendered from about 1/4-pound bacon); 1 tablespoon vegetable oil; 2 cups canned beef broth; 2 cups water; 2 garlic cloves, crushed through a press; 1 teaspoon dried thyme; 1 bay leaf; 6 small boiling potatoes, peeled and quartered (about 1 1/4 pounds); 2 -3 medium turnips, peeled and quartered (about 1 1/4 pounds white turnips); 4 -6 medium carrots, cut into 2-inch lengths; 1/4 cup parsley

Submitted by Alan in SW Florida

"Frugal New Englanders are credited with this method of tenderizing tough cuts of beef by "roasting" them in a deep pot filled with broth and vegetables. Other inexpensive cuts such as brisket, round, or rump can be substituted for the chuck roast."

Download

Ready In:: 4hrs 10mins
Ingredients:: 15
Serves:: 8

ingredients

¹⁄₂ cup all-purpose flour
1 teaspoon salt
¹⁄₂ teaspoon pepper
4 lbs chuck roast
¹⁄₄ cup bacon drippings (rendered from about 1/4-pound bacon)
1 tablespoon vegetable oil
2 cups canned beef broth
2 cups water
2 garlic cloves, crushed through a press
1 teaspoon dried thyme
1 bay leaf
6 small boiling potatoes, peeled and quartered (about 1 1/4 pounds)
2 -3 medium turnips, peeled and quartered (about 1 1/4 pounds white turnips)
4 -6 medium carrots, cut into 2-inch lengths
¹⁄₄ cup parsley

directions

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 flame-proof casserole, heat the bacon drippings and the oil over medium heat. Add the roast and brown evenly, 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 to 2 1/2 hours, turning the roast occasionally.
Add the potatoes, turnips, and carrots, and simmer, covered, until the meat and vegetables are tender, about 30 to 40 minutes longer.
Remove the meat and vegetables from the Dutch oven; place on a large 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 medium-high heat and whisk in the flour mixture. Bring the gravy to a boil and boil until thickened, 2 to 3 minutes. Stir in parsley.
Slice the pot roast and serve with the vegetables and gravy.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Alan in SW Florida

212

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>

View Full Profile