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Recipes - Yankee Pot Roast

Recipe Name

Yankee Pot Roast

 Submitted by jgouker
Recipe Description L01002
Quantity 100 Quantity Unit Servings (5 oz) Servings  
Prep Time (minutes) 25 Cook Time (minutes) 480 Ready In (minutes) 505
Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
1/4
fliud ounceswater, very warm 120
1/3
poundtop round , beef
1/8
tablespoonOil, canola and soybean
1
1/4
strips large (3" long)Carrots, sliced into thin coins
1/3
slice, large (1/4" thick)Onion, chopped
2/3
teaspoonparsley flakes
2
1/8
tablespoonstomatoes canned,crushed
1/8
teaspoongarlic powder
2
1/8
dashsalt
1/8
teaspoonallspice powder
1/8
teaspoon, crumbledbay leaf
1
1/4
dashblack pepper
teaspoonthyme, dry, ground
1/2
teaspoonvinegar, white
2/3
fluid ouncecold water
3/4
tablespoonall-purpose flour
Steps
Sequence Step
1CHANGE 1 TM 10-412 PREPREPARATION INSTRUCTIONS: THAW POT ROASTS. CHOP ONIONS BEFORE MEASURING. DEHY ONION MAY BE USED. REFERENCE A01100. SIFT FLOUR BEFORE MEASURING. OTHER TYPES OF CANNED TOMATO MAY BE USED. CHOP BEFORE MEASURING. DICE FRESH CARROTS BEFROE MEASURING. CANNED CARROTS MAY BE USED IN EQUAL MEASURE. CHOP FRESH PARSLEY BEFORE MEASURING. DEHY PARSLEY FLAKES MAY BE USED. REFERENCE A01100. 1. HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE. ADD ROAST, SALT AND PEPPER AND BROWN WELL ON ALL SIDES. ROASTS MAY BE COOKED IN THE OVEN. HEAT SHORTENING OR SALAD OIL IN 18 BY 24 INCH ROASTING PANS IN 425 F. OVEN OR ON TOP OF RANGE. ADD ROASTS, SALT AND PEPPER; BROWN ON ALL SIDES, TURNING FREQUENTLY. ADD 2 QT WATER AND REMAINING SEASONINGS. COVER PANS. REDUCE HEAT TO 325 F, COOK COVERED 3 TO 4 HOURS OR UNTIL TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP 3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. 0-16).
3REMOVE COOKED ROASTS. LET STAND 20 MINUTES BEFORE SLICING. SLICE 1/8 INCH THICK. REMOVE BAY LEAVES FROM STOCK. SKIM OFF EXCESS FAT FROM STOCK. RESERVE STOCK FOR USE IN STEP 4.
4COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SLIGHTLY THICKENED.
5SERVE WITH SLICED MEAT. SERVING SIZE = 2-3 SLICES BEEF 1/4 CUP GRAVY. TEST FOR DONENESS, A FORK INSERTED INTO THE ROAST WILL WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER.






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