Yankee Pot Roast    No. 358                            Yields 8 Servings
 
      4 lbs       chuck, boneless, in        2           bay leaves
                  one thick piece with a     1 pint bskt pearl onions, blanched
                  thin layer of fat on                   and peeled
                  one side                   4           carrots, peeled and
        -         salt, to taste                         cut in 2-inch sticks
        -         pepper, freshly ground                 1/2-inch thick
                  to taste                   1 small     rutabaga, peeled and
      3 tbls      vegetable oil                          cut in 2-inch sticks
      6 cloves    garlic, finely chopped                 1/2-inch thick
      1 medium    onion, finely chopped      4           parsnips, peeled and
      1 medium    carrot, finely chopped                 cut in 2-inch sticks
      2 tbls      flour                                  1/2-inch thick
      2 cups      water, or                  4 ribs      celery, cut in 2-inch
      1 cup       water, and                             sticks 1/2-inch thick
      1 cup       beef stock                 3 tbls      Italian parsley,
      1 cup       red wine, dry                          fresh, chopped
      4 sprigs    thyme leaves, fresh
 
 Preheat the oven to 350 degrees.
 Season the meat with salt and pepper.
 Place a deep, heavy roasting pan or casserole on top of stove.
 Add oil.
 When the oil is hot, add the meat, fat side down.
 Sear the meat.
 Turn and brown on all sides.
 Remove from pan.
 Set aside.
 Add the garlic, chopped onion and carrot to the pan.
 Cook for 1 minute.
 Sprinkle with flour.
 Cook for 1 minute longer, stirring constantly.
 Gradually add the water and the wine, allowing the sauce to thicken.
 Bring to a boil.
 Add the thyme and bay leaves.
 Return the meat to the pan.
 Season lightly with salt and pepper.
 Place in the oven, uncovered.
 Cook uncovered for two hours, turning the meat every 30 minutes.
 The sauce should bubble gently; lower heat if it cooks too fast.
 Add water if the sauce becomes too thick.
 Add all the remaining ingredients except the parsley.
 Cook 20 minutes longer, stirring once or twice.
 Remove from the oven.
 Place on top of the stove.
 Remove meat from sauce.
 Slice the meat  1/2″ thick.
 Skim sauce of any excess fat.
 Season with salt and pepper.
 Remove bay leaves.
 Reheat gently.
 Spoon sauce and vegetables over.
 Sprinkle with parsley.
 Serve.

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