Yankee Pot Roast

Submitted by Chef #940807

"On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share"

 

• Ready In: 3hrs 55mins
• Ingredients: 10
• Yields: 1 roast
• Serves: 6

ingredients

• 1⁄4 cup all-purpose flour
• 1 teaspoon salt
• 1⁄4 teaspoon rosemary, crushed
• 1⁄4 teaspoon pepper
• 4 lbs chuck roast
• 1 (10 1/2 ounce) can beef broth
• 2 -3 medium turnips, peeled and quartered (about 1 1/4 pounds white turnips)
• 4 -6 small carrots, cut into 2-inch lengths
• 8 small onions
• 1⁄4 cup parsley

directions

1. Brown Beef on all sides in fat in a large heavy pan.
2. Pour in beef broth.
3. Cover; cook over low heat for 2 hours and 30 minute.
4. Add salt, pepper, rosemary, carrots, turnips, and onions.
5. Cover; cook for 1 hour longer or until beef and vegetables are done.
6. Remove beef and vegetables to a heated platter.
7. Blend 1/4 cup water with flour ; stir mixture slowly into the pan juices.
8. Cook stirring constantly.
9. Stir until thickened.
10. Season with additional salt and pepper.

Reviews

[NorthwestGal]

This is a delicious version of a classic recipe! The wonderful spices flavored the broth nicely, and it made a wonderful gravy for the beef as well as the roasted vegetables. The only change I would make is to replace the turnips with parsnips (only due to family preference). But otherwise, there isn't anything to change with such a wonderful recipe. Thank you for sharing your recipe, chef 940807. Made for Fall 2012 Pick-A-Chef.