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Traditional Yankee Pot Roast
Topic Started: October 11, 2008, 12:08 pm (114 Views)
SonofSargas
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wandering teacher of the bizarre and unusual


* 2 teaspoons olive oil
* 1 (4-pound) boneless chuck roast, trimmed
* 1 tablespoon kosher salt
* 1 tablespoon cracked black pepper
* 2 cups coarsely chopped onion
* 2 cups low-salt beef broth
* 1/4 cup ketchup
* 2 tablespoons Worcestershire sauce
* 1 cup chopped plum tomato
* 1 1/4 pounds small red potatoes
* 1 pound carrots, peeled and cut into 1-inch pieces
* 2 tablespoons fresh lemon juice
* Chopped fresh parsley (optional)

Preparation

Preheat oven to 300°.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.
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Blue Phoenix
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Administrator-For-Life!
sounds great, although i don't know what advantage the lemon juice gives.

you know, you can add some water and a dry packet of Lipton's onion beef soup and you've got plenty of flavor without the fuss.


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Come with me and you'll be in a World of Pure Imagination
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John Aversin
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Dragonsbane
Just out of real curiosity and for no other reason...I'm wondering if there is a Rebel pot roast, to go up against the Yankee pot roast. That'd be cool. And if there isn't one, I'll make one up and not play up the stereotypes too badly.
-Lord John Aversin,
Thane of Alyn Hold,
Slayer of the Golden Dragon of Wyr
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SonofSargas
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wandering teacher of the bizarre and unusual
this is the closest I could find...



Dutch Oven Confederate Pot Roast


Ingredients

* 10 pounds pot roast
* 3 slices bacon
* Olive oil
* 4 cloves garlic
* 16 ounces beef broth
* 16 ounces beer
* 16 ounces water
* Salt and pepper
* White pepper
* Ground cumin
* 2 bay leaves
* Whole black peppercorns
* Red potatoes, cleaned
* Sliced onions
* Pinch red pepper flakes

Directions

Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.
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John Aversin
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Dragonsbane
Yee-haw.
-Lord John Aversin,
Thane of Alyn Hold,
Slayer of the Golden Dragon of Wyr
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Roadbuster
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Roadbuster
We just have 'Pot Roast' denying the Yankee part of it, because that was simply tacked on at a later time to seperate the pot roast from it's true nature and origins. (j/k)
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John Aversin
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Dragonsbane
I'm more inclined to think Yankee Pot Roast is what Europeans called the American pot roast dish. As I understand it, we're all yanks to the rest of the world. Specifically Europeans and Australians.
-Lord John Aversin,
Thane of Alyn Hold,
Slayer of the Golden Dragon of Wyr
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