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Yankee Pot Roast

Yankee Pot Roast No. 358 Yields 8 Servings

4 lbs chuck, boneless, in 2 bay leaves
one thick piece with a 1 pint bskt pearl onions, blanched
thin layer of fat on and peeled
one side 4 carrots, peeled and
- salt, to taste cut in 2-inch sticks
- pepper, freshly ground 1/2-inch thick
to taste 1 small rutabaga, peeled and
3 tbls vegetable oil cut in 2-inch sticks
6 cloves garlic, finely chopped 1/2-inch thick
1 medium onion, finely chopped 4 parsnips, peeled and
1 medium carrot, finely chopped cut in 2-inch sticks
2 tbls flour 1/2-inch thick
2 cups water, or 4 ribs celery, cut in 2-inch
1 cup water, and sticks 1/2-inch thick
1 cup beef stock 3 tbls Italian parsley,
1 cup red wine, dry fresh, chopped
4 sprigs thyme leaves, fresh

Preheat the oven to 350 degrees.
Season the meat with salt and pepper.
Place a deep, heavy roasting pan or casserole on top of stove.
Add oil.
When the oil is hot, add the meat, fat side down.
Sear the meat.
Turn and brown on all sides.
Remove from pan.
Set aside.
Add the garlic, chopped onion and carrot to the pan.
Cook for 1 minute.
Sprinkle with flour.
Cook for 1 minute longer, stirring constantly.
Gradually add the water and the wine, allowing the sauce to thicken.
Bring to a boil.
Add the thyme and bay leaves.
Return the meat to the pan.
Season lightly with salt and pepper.
Place in the oven, uncovered.
Cook uncovered for two hours, turning the meat every 30 minutes.
The sauce should bubble gently; lower heat if it cooks too fast.
Add water if the sauce becomes too thick.
Add all the remaining ingredients except the parsley.
Cook 20 minutes longer, stirring once or twice.
Remove from the oven.
Place on top of the stove.
Remove meat from sauce.
Slice the meat 1/2" thick.
Skim sauce of any excess fat.
Season with salt and pepper.
Remove bay leaves.
Reheat gently.
Spoon sauce and vegetables over.
Sprinkle with parsley.

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