Yankee Pot Roast

From the book The Good Home Cookbook by Richard J. Perry

Serves

Introduction

When is a pot roast a Yankee pot roast? It is when vegetables are added midway through the cooking, turning an ordinary pot roast into a delicious, one-pot meal. Although the aroma is wonderful, seasoning the dish well with salt and pepper before serving will enhance the natural flavors.

Ingredients

	3 to 4	lb. chuck roast or rump roast, tied if boneless
	~	Salt and pepper
	3	Tbsp. oil, rendered beef fat, or lard
	3	medium onions, sliced
	2½	cups beef broth
	1	tsp. dried thyme
	1	bay leaf
	6	large carrots, quartered and cut into 2-inch lengths
	6	small waxy potatoes, such as thin-skinned red or white, peeled and quartered
	4	medium turnips, peeled and quartered (optional)
	3	medium parsnips, peeled and cut into 2-inch lengths
	2	Tbsp. all-purpose flour
	2	Tbsp. unsalted butter, softened

Steps

Season the meat with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and brown on all sides, 15 to 20 minutes. Remove the meat and set aside.
Add the onions and sauté until softened, about 5 minutes.
Return the beef to the Dutch oven. Add the broth, thyme, and bay leaf. Cover, reduce the heat to its lowest setting, and cook slowly, in liquid that is barely simmering, turning every 30 minutes. Flat roasts will require cooking for 1½ to 2½ hours; round roasts will take as long as 4 hours.
About 1 hour before the meat is done, add the carrots, potatoes, turnips, if using, and parsnips to the Dutch oven. Replace the cover and continue to cook until both the meat and vegetables are tender. Remove the bay leaf.
Transfer the meat and vegetables to a platter and cover with aluminum foil to keep warm. Skim off any fat from the surface of the pan juices and discard. Mix the flour and butter in a small bowl until smooth. Whisk into the pan juices, increase the temperature to medium-high and cook, stirring constantly until thickened, about 3 minutes. Taste and adjust the seasonings as needed. Pour into a gravy boat.
Slice the meat and serve alongside the vegetables, with the gravy on the side.

This content is from the book The Good Home Cookbook by Richard J. Perry.