Shelly's Recipe

YANKEE POT ROAST

Category: Roasts/Tenderloin - Beef

2 tbsp oil
4 lb chuck roast
Salt and pepper, to taste
Bay leaf
2 clove garlic, minced
2 tsp thyme
2 tbsp parsley
6 carrots, cut in pieces
6 medium yellow onions, peeled and cut in half
1 turnip, peeled and cut into 1/2 inch dice
6 potatoes, peeled and cut in half
4 tbsp butter
4 tbsp flour

Heat Dutch oven with oil. Season roast with salt and pepper and brown on all sides in pot. When brown, add 2 cups water and seasonings. Cover and simmer slowly for 2 hours, keeping about 1 cup water in bottom of the pot. Add the vegetables; cover and cook for 1/2 hour or until vegetables are tender, adding additional water as needed. Add potatoes and cooked until tender. Watch the water. Remove and cover meat on a carving board and vegetables in serving dishes.

Make gravy by adding flour and butter in a small frying pan and whisking into pan drippings. Stir until thickened.

Slice meat and place on serving platter. Serve along side vegetables and gravy.