Yankee Pot Roast

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Yankee Pot Roast

Marinade:

3 C. canned beef broth, plus 3 C. more, if necessary

2 C. dry red wine

1 (28-oz.) can diced tomatoes

10 whole cloves

3 cloves garlic

1 T. black peppercorns

Meat:

1 (3 1/2-lb.) boneless beef chuck roast

1/2 t. salt

1 t. freshly ground pepper

1 1/2 t. thyme

1/2 C. all-purpose flour

3 T. olive oil

3 medium yellow onions, finely chopped

1 lb. carrots, halved and quartered

1/2 lb. celery, thinly sliced

2 thin leeks, cut in 2-inch pieces

1 1/2 lbs. red boiling potatoes, cut into quarters

2 turnips, cut in 3-inch strips

1/2 C. cold water

2 T. cornstarch

1 bunch fresh parsley, finely chopped

Salt and freshly ground pepper to taste

The day before serving, marinate the meat: Stir together 3 cups broth, wine, tomatoes, cloves, garlic and peppercorns in large nonmetal baking dish. Add beef and turn to coat thoroughly with marinade. Cover tightly and refrigerate overnight, turning beef several times and re-covering after each turning.

The next day, remove roast from marinade. Reserve marinade, but discard cloves. Pat beef dry using paper towels. Place beef on a sheet of waxed paper and sprinkle evenly with salt, pepper and thyme. Then turn beef in flour until evenly coated, shaking off excess flour.

Heat oven to 350° F. Place a large (8- to 10-quart) cast-iron Dutch oven over medium-high heat and heat oil 1 minute. Add beef and cook, turning often so it is browned evenly.

Pour in reserved marinade. Add onions, carrots, celery, leeks, potatoes and turnips. The liquid in the Dutch oven should just cover the beef and vegetables to prevent them from cooking dry. (If necessary, add more beef broth to just cover the contents.) Bring to a simmer, cover tightly and bake in lower third of oven 2 1/2 hours, checking pan juices every 30 minutes, adding more beef broth if necessary.

Uncover and cook 1-1 1/2 hours more, or until beef is fork-tender, basting frequently.

Transfer beef to a warm, deep serving platter. Using a slotted spoon, arrange vegetables around beef. Cover and keep warm.

Meanwhile, prepare the sauce: Place Dutch oven with the liquid over medium-high heat. In small bowl, whisk together the cold water and cornstarch mixture and parsley into liquid in Dutch oven. Bring to boil, stirring constantly. Reduce heat to low and cook, stirring constantly, until mixture is glossy and thickened, 2 minutes more. Taste for seasoning, adding more salt and pepper if necessary. Slice beef against the grain into thin slices and serve vegetables and sauce alongside.

Yield: 8 servings.

 

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