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Fancy Yankee Pot Roast (Tim's recipe) Recipe

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This recipe for Fancy Yankee Pot Roast (Tim's recipe), by , is from The Gibson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amanda Gibson


¼ cup olive oil
3 onions sliced
3-4 lbs top or bottom round beef roast
Flour for dredging
8 slender carrots or fatter ones sliced in half
3 ribs of celery cut in half
2½ cups beef broth
1½ hearty red wine
5 – 6 sprigs fresh thyme
1 rounded tsp freshly ground black pepper
Salt to taste
2 tbsp unsalted butter at room temperature
2 tbsp flour

In a large heavy flameproof casserole preferably cast iron put olive oil over medium heat – heat olive oil and sauté onions until golden dredge beef in flour covering all sides – add to pan and brown on all side – the flour may cause the onions to burn slightly – this is good and will add lots of flavor – add carrots, celery, beef broth wine, thyme, black pepper and salt to taste –reduce heat – cover and barely simmer for 3 – 3 ½ hours, turning beef occasionally – remove carrots and celery when cook – when beef is tender remove from broth - remove thyme sprigs - mix butter and 2 tbsp flour together until thoroughly blended – add mixture to the broth and stir with a wooden spoon until you have sauce the consistency of buttermilk – remove from heat - serve beef on a platter along with carrots and celery - garnish with fresh thyme sprigs




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