Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Yankee Pot Roast Recipe

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

Ingredients
Amt.	Measure	Ingredient



1	gallon	water, very warm 120
40	pounds	top round , beef
1	cup	Oil, canola and soybean
7	cups, chopped	Carrots, sliced into thin coins
9	cups, chopped	Onion, chopped
16	tablespoons	parsley flakes
13	cups	tomatoes canned,crushed
1 1/3	tablespoon	garlic powder
4 2/3	tablespoons	salt
1	tablespoon	allspice powder
4	leaves	bay leaf
2	tablespoons	black pepper
1/2	teaspoon	thyme, dry, ground
1	cup	vinegar, white
1/2	gallon	cold water
4 1/2	cups	all-purpose flour

Steps

Sequence	Step

1	CHANGE 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).
3	REMOVE 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.
4	COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY. COOK 10 MINUTES OR UNTIL SLIGHTLY THICKENED.
5	SERVE 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.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact