Yankee Doodle Pot Roast 3 lb to 4 lb beef roast 2 tablespoons salt pork, or 2 slices bacon (for rendered fat) 1 onion; sliced 1/4 cup flour pinch of salt and pepper 1 cups chicken stock 2 cups water 2 carrots (peeled and chopped into 1 inch pieces) 2 stalks celery ( ya da ya da ya da) 2 Idaho, or medium sized, potatoes (peeled and cubed) 1/2 bay leaf 1/2 teaspoon peppercorns Rinse and wipe off the meat with a damp cloth. Saute salt pork slowly until fat is rendered a little and add onion together until onion is soft. Sprinkle roast with salt and pepper, sprinlke with flour and brown on all sides in fat. Put meat, on a rack, in a Dutch oven; deglaze the pan with 1 cup of chicken stock scraping the brown from the skillet and pour the rest of the liquid over roast. Add remaining ingredients, cover tightly and bake slowly for about 3 hours at 300 degrees. Make gravy from the pan drippings. You can test with a meat thermometer and it should read about 160 degrees. Remove from the pan and let rest. Scoop out vegetables into a bowl. Add 1 tablespoon of butter and add 2 tablespoons of flour stirring in a little at a time. Then slice the roast, place on the plate with the veggies and sing 'Yankee Doodle Came To Town'.
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