Yankee Pot Roast
4 to 5 pounds beef roast
1 tablespoon shortening
1/4 cup water
1 medium onion, sliced
1 cup diced rutabaga or turnip
1 cup diced carrots
1 cup diced potatoes
1/4 cup sliced celery with leaves
2 teaspoons dried parsley flakes
salt and pepper to taste
In Dutch oven or heavy kettle, brown meat on all sides in hot shortening.
Sprinkle with salt. Add water and sliced onion. Cover and simmer for 3 to 4
hours. Add remaining ingredients; simmer for 30 minutes more, or until
vegetables are done. Remove meat and thicken liquid with flour and water paste
To thicken: Stir a few tablespoons of water into a few tablespoons of flour and
stir until smooth. Stir hot liquid while adding small amounts of flour paste
until thickened as desired. Taste and season Yankee pot roast with salt and
pepper to taste.
Serves 6 to 8 people.