Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Yankee Pot Roast


5 lb. chuck, rolled & tied
2 tbsp. flour
2 tsp. salt
1 tsp. pepper
1/2 tsp. sugar
2 tbsp. cooking oil
1 1/2 c. water, tomato juice or combination
2 med. onions, sliced
1 bay leaf
1 tsp. thyme
Minced parsley


Mix together the flour, salt, pepper and sugar (for browning) and rub into the surface of the beef. Heat the oil in a deep heavy pan and brown the beef on all sides over medium high heat. Lower the heat, add the onion, brown a little, then add the liquid, bay leaf and thyme. Cover and cook very slowly 3-4 hours or until meat is fork tender. Add more liquid from time to time as needed. Transfer the meat to a heated platter and keep warm.

Meanwhile cook the gravy by immersing the pot in cold water and skim off the fat. Pour half the gravy into a bowl to be sealed and set aside for another day.

Heat the remaining gravy; if not thick enough stir 2 tablespoons of flour into 1/4 cup of water, then add to gravy and bring to a boil. Check seasoning and pour into a gravy boat. Serve the pot roast, garnished with parsley and thinly sliced, with boiled potatoes and carrots. The gravy is served on the side. This dish provides 10-12 servings, so unless your family is large, you will have enough leftovers for several other meals.

         ©2007-2017 All rights Reserved.