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YANKEE POT ROAST AND SOUP




Source of Recipe


web ???


Recipe Introduction


(Like Montana's Restaurants)


List of Ingredients




1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 (4 lb) chuck roast*
1/4 cup bacon drippings
1 tablespoon vegetable oil
2 cups beef broth
2 cups water
2 cloves garlic, pressed
1 teaspoon thyme
1 bay leaf
6 small boiling potatoes
3 medium white turnips
4 medium carrots
1/4 cup chopped parsley

TO MAKE LEFTOVERS INTO SOUP:
V-8® vegetable juice, as needed

Recipe



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, 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 two hours, turning the roast occasionally. Meanwhile, peel and quarter the potatoes and turnips; cut carrots into
2" lengths. Add the potatoes, turnips, and carrots, and simmer, covered, until the meat and vegetables are tender, about 30 minutes longer. Remove the meat and vegetables 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 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 the parsley. Slice the pot roast and serve with the vegetables and gravy.

NOTES:
*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. You cook your Yankee Pot Roast as usual. Save leftovers; cut meat and vegetables into bite-size pieces; just add V8 juice to get the stew to the consistency of soup; heat in a saucepan; hen you have it.