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Yankee
Pot Roast |
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Portion Size: 6 12oz |
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Next |
Menu |
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Ingredients: |
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3 pounds lean chuck roast |
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1/2 cup beef stock |
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1 bay leaves & 1
Roasted Garlic clove |
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2 bunches fresh thyme |
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2 tomatoes -- in 2-inch
dice |
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1/2 cup carrot -- in
1/2-inch dice |
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1/2 cup onion -- in
1/2-inch dice |
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1/2 cup leeks -- in 2-
inch lengths |
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1/2 cup celery -- in
1-inch lengths |
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1/2 cup potato -- in
1/2-inch dice |
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Salt and pepper |
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Method: |
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In a heavy cast iron pot, sear the
roast on |
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all sides over high heat. Then add
stock and herbs |
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and simmer
tightly covered for
30 minutes. Add |
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vegetables and simmer tightly
covered another 30 |
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minutes. Add salt and pepper to taste and
serve in a |
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large pasta bowl with mustard on
the side. Note: |
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Whole Roasted Garlic 1 garlic bulb 1
teaspoon olive |
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oil Method: Slice top off garlic bulb,
dribble with |
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olive oil, wrap in tin foil and bake at
350 degrees |
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for 75 minutes. Yield: 2 servings |
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