Yankee Pot Roast

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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.

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Steps

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Heat large dutch oven , about 6-7 quarts , and brown the salt pork.

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Remove the pork from the pan , leaving the fat in the pan.

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Salt and pepper the chuck roast and brown it in the fat.

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Brown it well on both sides , turning it with a wooden fork or spatula so you do not puncture the meat.

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When brown , add 2 cups water to the pot and then the bay leaf , garlic , thyme and parsley.

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Cover and simmer slowly for 2 hours , keeping about 1 cup of water in the bttom of the pot.

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Add the carrots , onions and turnip.

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Cover and cook for 1 / 2 hour.

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Watch that there is always a cup of water in the bottom of the pot.

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Add the potatoes and cook until they are tender.

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Watch that water !.

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Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour.

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Cook for a few minutes.

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Remove the meat and vegetables from the pan and place on a serving platter.

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Thicken the gravy with the roux.

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Use as much or as little roux as you like.

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The thickness of t.

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Ingredients

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salt pork, chuck roast, bay leaf, garlic cloves, thyme leaves, fresh parsley, carrots, yellow onions, turnip, potatoes, butter, flour, kitchen bouquet