| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
|
Three pound lean chuck roast |
| 1/2 |
c |
Beef stock |
| 6 |
|
Bay leaves |
| 2 |
bn |
Fresh thyme |
| 1/2 |
c |
Carrot; in 1/2" dice |
| 1/2 |
c |
Onion; in 1/2" dice |
| 1/2 |
c |
Leeks; in 2" lengths |
| 1/2 |
c |
Celery; in 1" lengths |
| 1/2 |
c |
Potato; in 1/2" dice |
|
|
Salt and pepper; to taste |
|
|
Whole Grain Mustard; to taste |
INSTRUCTIONS
In a heavy cast iron pot, sear the roast on all sides over high heat. Then
add stock and herbs and simmer tightly covered for 30 minutes. Add
vegetables and simmer tightly covered another 30 minutes. Add salt and
pepper to taste and serve in a large pasta bowl with mustard on the side.
Yield: 8 servings Original Title: Yankee Pot Roast with Mustard Grain CHEF
DU JOUR JACK MCDAVID SHOW #DJ9180
Recipe by: Jack McDavid
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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