Serves 5 to 6

Yankee Pot Roast is the way frugal New Englanders utilized the less tender cuts of meat.  The method was most likely brought to the new world by old world immigrants who had been using this method for centuries.  Any less expensive cut such as chuck, brisket, round or rump may be used.

The Meat

½ cup flour

2 teaspoons salt

2 teaspoons coarse ground black pepper

1 tablespoon dry powdered mustard

2 tablespoons sugar

1, 4 to 5 pound beef roast

2 or 3 tablespoons bacon drippings or olive oil

Beef stock or commercial broth

1 cup cider vinegar

Sprigs of favorite fresh herbs

2 bay leaves

1 large onion, quartered

4 to 6 whole cloves of garlic

2 stalks of celery, chopped into approximately 2 inch pieces (use some of the the tops as well)

2 unpeeled carrots cut into approximately 2 inch pieces

Mix the first 5 ingredients together and use as rub for the beef, rubbing and massaging it into all surfaces of the meat.  Shake off any excess flour.  Heat the drippings or oil in a large heavy pot.  I usually use one of my Dutch ovens.  Put the beef into the pot and sear on all sides until nicely browned, turning the roast as you work.  Add a bit more oil or drippings as needed.  When the roast is well browned on all sides add enough stock to just cover.  Add the remaining ingredients and bring to a boil.  Reduce the heat to maintain a simmer, cover and cook for approximately 2 hours or until the meat is very tender.  Turn the meat occasionally. 

When the meat is tender, lift from the pot and set aside and keep warm.  Strain the stock.  You are now ready to add the vegetables you will serve with it.  You may add any combination of veggies you wish but I suggest the following:

The Vegetables

About 2 new potatoes per person, unpeeled, or the equivalent in larger spuds    that have been peeled and cut into large chunks

2 to 3 carrots, cut into 2 inch chunks

1 parsnip, peeled and cut into bite size chunks

About 2 small boiling onions per person, peeled

About 2 cups of fresh or frozen peas

About 3 or 4 small button mushrooms per person

¼ cup of chopped fresh parsley

Add all vegetables except peas and parsley and bring to a boil, reduce heat to a rapid simmer and cook uncovered until the vegetables are done to your liking.  Add the peas and parsley and simmer for another two or three minutes. 

Return the beef to the pot and leave just long enough to reheat.  Remove from the pot and place on a heated serving plate.  Remove the vegetables with a slotted spoon and arrange around the meat.  Bring the broth remaining in the pot to a boil and whisking, reduce the volume by almost half.  Season to taste with salt and pepper.  Strain into a serving dish and serve along with the meat and vegetables.  Good accompaniments are fresh from the oven crusty bread and fresh horseradish , horseradish sauce or sweet and hot brown mustard .