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Yankee Pot Roast

  • 1/8 pound salt pork, cut into 1/2-inch dice
  • 4 pounds chuck roast
  • Salt and pepper to taste
  • 2 cups water
  • 1 bay leaf
  • 2 cloves garlic, peeled and sliced
  • 2 teaspoons whole thyme leaves
  • 1/2 cup chopped parsley
  • 6 carrots, cut into 1 inch pieces
  • 6 medium yellow onions, peeled and cut in half
  • 1 turnip, peeled and cut into 1/2-inch dice
  • 6 small new potatoes, peeled and cut in half
  • Roux, melt 4 tablespoons butter and add 4 tablespoons flour until thick
  • On high, heat a large Dutch oven and brown the salt pork. Remove leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat on both sides. Add the 2 cups of water, bay leaf, garlic, thyme and parsley. Turn down heat, cover and simmer slowly for 2 hours. Add carrots, onions, potatoes, and turnip and cook for an additional 1/2 hour, covered, adding more water if necessary.

    Prepare the roux. Remove the meat and vegetables on a serving platter and thicken the remaining broth with the roux and serve in a gravy boat on the side.


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