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Yankee Pot Roast Recipe

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This recipe for Yankee Pot Roast, by , is from B-Lynn's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Durgin-Park Restaurant


1 5 lb. beef brisket, trimmed
2 T. ground pepper, plus more to taste
1 cup flour
3 T. canola oil
1/2 cup A-1 steak sauce
2 T. celery salt
1 tsp. poultry seasoning
6 bay leaves
6 carrots, chopped
2 stalks celery chopped
2 small yellow onions, chopped
1 - 15 oz. can whole peeled tomatoes, drained and crushed by hand
Mashed potatoes and green beans for serving

Heat oven to 325 degrees. Pat brisket dry using paper towel; season with salt and 2 T. white pepper and dredge in 1/2 cup flour. Heat oil in 8 qt. Dutch oven over medium-heat; cook brisket, turning as needed until browned. Add stock, steak sauce, celery salt, poultry seasoning, by leaves, carrots, onions, celery and tomatoes. Cover and transfer to oven; cook brisket for approximately 4 hours. Tranfer brisket to cutting board, let rest for 10 minutes before carving. Strain pan juices through a fine-mesh sieve into a bowl. Whisk remaining flour and 1 cup water in a 4 qt. saucepan over medium-high heat for 2 minutes. Whisk in reserved pan juices; simmer until gravy thickened. Pour gravy over brisket. Serve with mashed potatoes and green beans.




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