Email to JAMES SCHNOBRICH      

Recipe Categories: SFOorPSP's HOME PAGEAPPETIZERS BARS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD FONDUE KIDS LOWFAT MEATS Microwave PASTA POULTRY RICE SALADandDRESSING SANDWICHES SideDishes SOUPSandSTEWS Thanksgiving VEGETABLES VEGETARIAN

Yankee Pot Roast




Source of Recipe


Lolly (Swenson) Schnobrich






Recipe Introduction


A true Yankee Pot Roast that never fails.





List of Ingredients



• MARINADE
  
• 3 cups canned beef broth (plus up to 3 cups more if necessary)
  
• 2 cups dry red wine
  
• 1 (28oz) can diced tomatoes
  
• 10 whole cloves
  
• 1 Tbsp black peppercorns
  
• MEAT
  
• 1 (3 1/2 lb) boneless beef chuck roast
  
• 1/2 tsp salt
  
• 1 tsp freshly ground pepper
  
• 1 1/2 tsp thyme
  
• 1/2 cup all purpose flour
  
• 3 medium yellow onions - finely chopped
  
• 1 lb carrots, halved and quartered
  
• 1/2 lb celery, thinly sliced
  
• 2 think leeks, cut into 2 inch pieces
  
• 1 1/2 lbs red boiling potatoes cut into quarters
  
• 2 turnips cut into 3 inch strips
  
• 1/2 cup cold water
  
• 2 tsp cornstarch
  
• 1 bunch of parsley finely chopped
  
• salt and pepper to taste
  






Instructions



1. The day prior to serving marinate the meat. Stir together, 3 cups of broth, wine, tomatoes, cloves, garlic and peppercorns in a large NONMETAL baking dish. Add the beef and turn to coat evenly. Cover tightly and refrigerate overnight. Turn the beef several times and recover after each turning.
   
2. The next day remove the roast from the marinade.
   
3. Reserve the marinde, but discard the cloves. Pat the beef dry using paper towels.
   
4. Place the beef on a sheet of waxed paper and sprinkle evenly with salt, pepper, and thyme.
   
5. Turn the beef in flour until evenly coated, shake off the excess flour.
   
6. Heat the oven to 350F. Place in a large (8 to 10 qt) cast iron Dutch oven over medium heat and heat oil for 1 minute. Add the beef and cook, turn often so it browned evenly.
   
7. Pour in reserved marinade. Add onions, carrots, celery, leeks, potatoes and turnips.
   
8. The liquid in the Dutch oven should just cover the beef and vegetables to prevent from cooking dry. (If necessary add more beef broth to just cover the contents.)
   
9. Bring to a simmer, cover tightly and bake in lower third of the oven for 2 1/2 hours. Check pan juices every 30 minutes, adding more beef broth if necessary.
   
10. Uncover and cook 1 to 1 1/2 hours more - or until the beef is fork tnder. Baste frequently.
    
11. Transfer beef to a warm, deep serving dish. Using a slotted spoon arrange the vegetables around the beef. Cover and keep warm.
    
12. Meanwhile make the sauce. Place the Dutch oven with the liquid over a medium high heat.
    
13. In a small bowl, whisk together the cold water and conrstarch mixture and parsley into liquid in a Dutch oven. Bring to a boil, stir constantly. Reduce heat to low and cook stir constantly until the mixture is glossy and thick 2 minutes more.
    
14. Taste for seasoning add more salt and pepper if necessary.
    
15. Slice the beef against the grain into thin slcies and serve vegetables and sauce alongside.
    






Final Comments


An American Classic!