Posted by Denise on July 30, 2001 at 16:26:14:
In Reply to: yankie pot roast posted by SHIRLEY MCCULLOUGH on July 26, 2001 at 19:23:25:
Clay Hill Farm Yankee Pot Roast
6 pounds round roast, trimmed -- or rump roast
2 cups red wine
2 cups tomato juice
1 large onion -- minced
2 carrots -- finely minced
1 clove garlic -- minced
1/2 cup brown sugar
2 bay leaves
1/4 teaspoon nutmeg
salt and pepper -- to taste
Do not brown the pot roast. Place the meat in a heavy roasting pan that has a tight fitting lid. Mix all the other ingredients together and pour over the meat. Cover and cook at 300^ for about 3/4 hour per pound. Turn roast over about halfway through cooking time. Let roast rest; thicken gravy and serve.
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Yankee Pot Roast with a California Twist
3-4 pounds boneless chuck roast
1 small package salt pork
1/2 cup flour
8 cups beef broth
1 bay leaf
1 sprig of thyme
1 sprig of parsley
salt and pepper to your taste
potatoes, onions, carrots, parsnips,
turnips, beets, rutabagas, or etc. as you desire
6 oz. jar Jalapeno or Chimayo type hot pepper jelly/jam
6 oz. water
In heavy bottomed pan cook salt pork to render fat for searing the pot roast. In another bowl, dust pot roast with flour, salt and pepper and add to pan for searing. Once seared, transfer to dutch oven and cook on stove top with the 8 cups beef broth. Bring to boil and simmer 5-6 hours with bay leaf, thyme, and parsley. Add any type of potatoes, onions, carrots, parsnips, turnips, beets, rutabagas, etc. to dutch oven last 2 hours of cooking. Take out all cooked vegetables and add to a pan with at least 6 oz. of a Jalapeno or Chimayo style hot pepper jelly along with 6 oz. water. This is to glaze the veggies. When serving meat, add veggies on plate and pour juice on vegetables. California style!
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Fancy Yankee Pot Roast
1/4 cup pure olive oil
3 onions, sliced
One 3 to 4-pound top or bottom round beef roast
Flour for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 to 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter, at room temperature
2 rounded tablespoons flour
In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
When the beef is falling apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
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Yankee Pot Roast
3 lb Chuck roast (lean)
3 Bay leaves
5 Carrots
2 md Onions
4 md Potatoes
2 c Of water
Salt and Pepper to taste
Brown beef in hot Skillet on both sides. Turn burner down and add water and bay leaves. Salt and pepper to taste.
Cover and simmer slowly for 3 - 4 hours or until beef is fork tender.
Peel vegetables and cut potato in half. Add to pan, cover and simmer another 30 minutes or until carrots are tender.
Thicken pan juices for gravy.