Yosemit3's and Anuta's Joint-Effort Pot Roast Recipes 1 of 2 (Yankee Pot Roast)
Yosemit3 posted the recipes, and Anuta converted them for kashrut. These used to be printed on the same page, but have now been separated into two separate recipes.
Ingredients
- 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
- 4 tablespoons parve margarine
- 4 tablespoons flour
Method
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. Melt 4 tablespoons parve margarine and add 4 tablespoons flour until thick. 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.
After the rump pot roast has marinated for three days, remove from the liquid and drain, reserving the marinade. If you are using a traditional Dutch oven or pot roast "pot", heat the olive oil in it and brown the beef on all sides. Then pour one cup of the marinade, with the vegetables and seasonings, over the- meat once more. Cover, and simmer for two hours over a very low heat, adding the marinade juices when necessary, to keep the roast moist.
Sprinkle the meat with brown sugar and continue to simmer for 15 minutes, turning the meat untiI the sugar has melted and browned.
To the marinade juices that you have left, gradually add flour, stirring until smooth. Then pour over the roast. Simmer for a further 15 minutes.
Just before serving, put a strainer over a second pot and strain off the juices into his pot Return the sliced carrots and onions to this stock,warm and pour into a heated sauce boat. Serve at once.
With the marinated beef, we sometimes serve a mixture of glazed vegetables, carrots, onions, beetroots and celery cooked, then tossed in two tablespoons of melted margarine or vegetable oil into which is stirred 1/3 cup of sugar and 1 tablespoon of water.