Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Yankee Pot Roast with Gravy




Source of Recipe


yankeeharvest


List of Ingredients




1/8 pound salt pork, cut into 1/2-inch dice
or 6 slices bacon, hickory smoked
2 onions, peeled and sliced
4 to 5 pounds chuck roast
Flour for dredging the roast and preparing the roux
Butter, at room temperature, for the roux
1 Tablespoon Gravy Master® for the roux: See Recipe Note Below.
Salt and pepper to taste
2 1/2 cups beef broth
1 cup hearty dry red wine
1 bay leaf
4 cloves garlic, peeled and sliced
1 teaspoon whole thyme leaves, OR
5 to 6 sprigs fresh thyme
1/4 cup chopped parsley
6 slender carrots, or fatter ones cut in half or quartered
1 rib fresh celery, cut in thirds
6 medium yellow onions, peeled and cut in half
1 turnip, peeled and cut into 1/2-inch dice
6 small new potatoes, cut in half




Recipe



On high, heat a large Dutch oven and brown the salt pork.
Remove the pork, leaving the fat in the pan.
Add and cook the onions until golden.
Salt and pepper the roast and then thoroughly dredge the beef
in the flour, covering all the surfaces.
Add to the Dutch oven with the onions and brown on all sides.

NOTE: The flour may cause the onions to burn slightly.
This is very good as it will add lots of flavor to the roast.

Add the beef broth, wine, bay leaf, garlic, thyme and parsley.

Turn down heat, cover and simmer slowly for 2 -1/2 hours, turning the beef occasionally.
Add carrots, onions, potatoes, and turnip and cook for an
additional 1/2 hour, covered, adding additional water if necessary.
When the beef is tender, remove it from the broth to a platter.
Remove the vegetables when cooked, to a serving platter.
Thicken the remaining broth in the pan with the roux.

Prepare the roux for the gravy:

Remove the thyme sprigs. Melt 4 tablespoons butter and add 4 tablespoons flour until thick. Mix the butter and flour together until thoroughly blended. Add the blended mixture, and 1 tablespoon Gravy Master to the broth and stir with a wooden spoon. Bring to a boil; reduce heat and simmer 5 minutes, stirring often until you have a gravy, the consistency of medium cream. Adjust salt and pepper to taste. Turn off stove and remove from the heat.

To serve: Slice the beef and arrange on a platter. Cover with some of the delicious gravy.
Put the remaining gravy in a bowl or gravy boat on the side.

Arrange the vegetables attractively on the beef platter.
Garnish with fresh thyme sprigs or fresh parsley.