I nearly forgot to post a recipe today…it is 8:00 here. I’m pulling a recipe from a cookbook I got a few weeks ago FARM JOURNAL’S COOKING & ENTERTAINING IN AMERICA (published 1983). It has ‘heirloom recipes for all occasions from America’s great rural tradition by Food Editors of FARM JOURNAL'. The blub says, “The first section of the book explores the origins of American cuisine, from the foods the Indians introduced to the Pilgrims, to the various ethnic influences of American immigrants.” I look forward to exploring this cookbook, which has over 550 pages!
Wow, we haven’t even gotten to the recipe! But wait no more….here it is:
YANKEE POT ROAST
¼ cup flour
2 tsp salt
¼ tsp pepper
1 (3-4 pound) chuck pot roast
3 tbsp cooking oil
½ c water
6 medium potatoes, pared and halved
6 medium carrots, pared and halved crosswise
6 small whole onions, or 1 large onion, sliced
1 small turnip, pared and sliced
¼ c flour
½ tsp salt
1/8 tsp pepper
½ c water
Combine ¼ cup flour, 2 tsp salt, and ¼ tsp pepper. Pat into both sides of the pot roast. Heat oil in heavy Dutch oven. Brown meat for 8-10 minutes each on each side. Add ½ cup water; cover tightly and simmer 1 hour and 30 minutes. Add potatoes, carrots, and turnip; sprinkle vegetables with salt and pepper. Add more water if needed to prevent sticking. Continue cooking 1 hour or until meat and vegetables are tender. Remove meat and vegetables to a platter to keep hot.
Skim part of fat from pan juices. Add enough water to make 1½ cup. Return to Dutch oven. Combine ½ cup flour, ½ tsp salt, 1/8 pepper and ½ cup water in a jar. Cover and shake until well blended. Add to meat juices. Bring to a boil, stirring constantly, until mixture thickens. Serve pot roast with gravy. Makes 6 servings.
Anna Kathryn Lanier