Wednesday's Chow - Yankee Post Roast

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!

Oh, I was going to do a soup recipe, but just now, flipping to it, I came across “Yankee Post Roast.” Here’s what the editors say, “Our recipe is practically the same as the women knew by heart 200 years ago and used at least once a week…[looking through their recipes] it becomes apparent that the gravy was of prime importance. It had to be rich and brown. For a perfect Yankee Pot Roast follow the basic rules established long ago: Brown the floured meat slowly so it will be deeply browned. Add a small quantity of water, no more than a cupful. Replenish as needed. Let the meat stick to the utensil (pot) at least once during cooking to insure brown gravy. Simmer slowly in a heavy, tightly covered utensil until post roast is tender.”

Wow, we haven’t even gotten to the recipe! But wait no more….here it is:

YANKEE POT ROAST

Ingredients:
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
Salt
Pepper
Water
¼ c flour
½ tsp salt
1/8 tsp pepper
½ c water

Directions:

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
http://www.aklanier.com/