Recipe Name Yankee Pot Roast Submitted by jgouker Recipe Description L01002 Quantity 100 Quantity Unit Servings (5 oz) Prep Time (minutes) 25 Cook Time (minutes) 480 Ready In (minutes) 505

Ingredients Amount 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.