Yankee Pot Roast Recipe

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Yankee Pot Roast

with a California Twist

by Leslie Lowney for Beef Week 1997, Stews and Casseroles Division

3-4 pounds boneless chuck roast
1 small package salt pork
1/2 cup flour
8 cups beef broth
1 bay leaf
1 sprig of thyme
1 sprig of parsley
salt and pepper to your taste

potatoes, onions, carrots, parsnips, turnips, beets, rutabagas, or etc. as you desire
6 oz. jar Jalapeno or Chimayo type hot pepper jelly/jam
6 oz. water

In heavy bottomed pan cook salt pork to render fat for searing the pot roast. In another bowl, dust pot roast with flour, salt and pepper and add to pan for searing. Once seared, transfer to dutch oven and cook on stove top with the 8 cups beef broth. Bring to boil and simmer 5-6 hours with bay leaf, thyme, and parsley. Add any type of potatoes, onions, carrots, parsnips, turnips, beets, rutabagas, etc. to dutch oven last 2 hours of cooking. Take out all cooked vegetables and add to a pan with at least 6 oz. of a Jalapeno or Chimayo style hot pepper jelly along with 6 oz. water. This is to glaze the veggies. When serving meat, add veggies on plate and pour juice on vegetables. California style!

Recipe created 1997-07-25.