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Yankee Tavern Pot Roast Recipe

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This recipe for Yankee Tavern Pot Roast, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Brown
Added: Saturday, February 28, 2009


2 T. olive oil
1 roast
salt & pepper to taste
1 large onion, roughly chopped
3 carrots, trimmed & roughly chopped
2 stalks celery, trimmed & roughly chopped
1 whole head of garlic, unpeeled, cut horizontally
to expose cloves
6 bay leaves
1 T. black peppe
1 T. dried thyme
4 T flour
1 small can tomato paste
4 cups of beef broth
Optional: Lawry's Seasoned Salt & Kitchen
1 T. arrowroot or cornstarch
2 T. dry red wine, such as Burgundy

Preheat oven to 350. In a large flameproof casserole, heat oil over med-high heat. Pat meat dry w/ paper towels and season with salt & pepper. Brown meat on all sides. Remove meat, leaving juices in pan. Add onion, carrots, celery, garlic, bay leaves, pepper & thyme. Reduce heat to low and cover. Cook vegetables covered on low heat for about 6 minutes, stirring occasionally. Add flour and stir until roux is slightly browned. Stir in tomato paste. Return meat to pan and add enough broth to just cover the meat. Bring to boil on top of stove. Cover and place in preheated 350 oven. Simmer until fork-tender, about 1 1/2 hours. Remove meat. Strain sauce and discard the contents of strainer. Place sauce in a pan and simmer slowly; the fat will rise to the top. Skim off fat. Adjust seasoning, adding salt & pepper if needed - or a little Seasoned Salt. For added color, add a little Kitchen Bouquet. If sauce needs further thickening: combine arrowroot or cornstarch with wine in a small bowl; stir until dissolved. Stir mixture into sauce. Cook 2-3 minutes; stirring frequently. If you want the sauce thicker still, repeat.

Personal Notes:
Personal Notes:
This is an excellent meal for a cold winter day!!
497 calories, 27.7 grams of fat.




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