Yankee Pot Roast(Longfellow'S Trayside, Inc., Sudbury)

• 1/4 lb. diced pork or 2 to 3 Tbsp. bacon fat
• 2 carrots
• 1 (1 lb.) can tomatoes
• 1/3 c. peas, carrots and cut string beans
• 3 c. water
• 1/4 c. flour
• 4 to 6 lb. bottom round roast
• 2 medium size stalks celery
• 1 small onion, sliced
• 2 tsp. salt
• 6 peppercorns
• 1 bay leaf
• 1/2 c. chopped, cooked celery

1. If using salt pork, cook until some fat is extracted, then remove the salt pork.
2. In a Dutch oven, brown the roast in salt pork or bacon fat.
3. Put celery stalks, whole carrots, onions and undrained tomatoes around meat.
4. Sprinkle meat with salt, peppercorns and bay leaf.
5. Add water; bring to a boil.
6. Cover; simmer over low heat or in a 350u0b0 oven for 2 1/2 hours, or until tender.
7. Lift out roast; keep it warm.
8. Strain the cooking stock; discard vegetables.
9. Skim fat off stock, returning 1/4 cup fat to the Dutch oven.
10. Stir flour into fat.
11. Add 4 cups cooking stock; cook and stir until thickened.
12. Season to taste.
13. Add vegetables, which have been cooked separately.
14. Heat through.
15. Slice the beef and serve with vegetables and gravy.
16. Makes 12 to 15 servings.

pork, carrots, tomatoes, peas, water, flour, celery, onion, salt, peppercorns, bay leaf, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468969 (may not work)