Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

This recipe is from The Frugal Gourmet Cooks American Cookbook and is in response to a request for this recipe. Serve this with some homemade dinner rolls, fruit salad and you will be be asked to host this dinner again, often.

Ingredients Nutrition

Directions

  1. Heat large Dutch oven, about 6-7 quarts, and brown the salt pork (can use bacon). Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. Brown it well on both sides, turning it with a wooden fork or spatula so you do not puncture the meat.
  2. When brown, add 2 cups water to the pot and then the bay leaf, garlic, thyme and parsley.
  3. Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bttom of the pot.
  4. Add the carrots, onions and turnip; cover and cook for 1/2 hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until they are tender. WATCH THAT WATER!
  5. Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook for a few minutes.
  6. Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux. Use as much or as little roux as you like. The thickness of the gravy is up to you. Correct the seasoning in the gravy and serve the pot roast. You may wish to darken the gravy with some Kitchen Bouquet.
Most Helpful

Made this last week but I am running behind on everything soo..Very good! I used the salt pork because I read in Cooks Illustrated that it would add to the beef flavor. I did use just a touch of Kitchen Bouquet cause I had it. Wil definitely make again.

Boo Chef in West Texas December 31, 2009