Yankee Pot Roast
| Yield: | 8 Servings |
| Categories: | Meat |
| 1/8 | lb | Salt pork; diced finely |
| 4 | lb | Beef chuck roast |
| Salt & pepper to taste | ||
| 1 | Bay leaf | |
| 2 | Cloves garlic; sliced | |
| 2 | ts | Whole thyme leaves |
| 1/2 | c | Chopped parsley |
| 6 | Carrots; cut in 1-inch pieces | |
| 6 | md | Yellow onions; peeled, cut in half |
| 1 | Turnip; peeled, cut into 1/2-inch dice | |
| 6 | Potatoes; peeled, cut in half | |
| 4 | tb | Butter |
| 4 | tb | Flour |
| Kitchen Bouquet (optional) |
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