Yankee Pot Roast

Yankee Pot Roast

                                        
           Recipe from the Thermador Taste of America Cookbook


Connecticut is called the Nutmeg State because in olden times unscrupulous peddlers used to try to sell wooden versions of the spice to unwary housewives. This soul-satisfying recipe calls for the real thing, freshly grated if possible. Steven says the aroma of this dish makes his house smell like his childhood Connecticut home.


Submitted by:
Steven Carthy


8 servings


1 teaspoon dried thyme
1 teaspoon freshly grated nutmeg
1 teaspoon celery salt
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
4 pounds beef rump roast, room temperature
1 large onion, thickly sliced
1 cup beef broth
2 tablespoons apple cider vinegar
1 bay leaf
2 pounds (about 4) large carrots, peeled,
   halved lengthwise
Fresh celery leaves (for garnish)


Preheat oven to 350°F. Mix first 5 ingredients in small
bowl. Rub spice mixture all over beef. Line bottom
of large Dutch oven with onion slices. Place beef, fat
side up, atop onions. Bring broth to boil in heavy
small saucepan. Pour broth over beef. Add vinegar
and bay leaf. Cover and roast 1 hour.

Reduce oven temperature to 300°F. Add carrots to
Dutch oven, cover, and roast until beef and carrots
are fork-tender, about 2 hours.

Cool beef in pan at least 10 minutes. Transfer beef
to cutting board and slice against grain. (Can be
prepared 1 day ahead. Cover and refrigerate. Defat
and reheat before serving.) Place on platter. Garnish
with carrots and celery leaves.

Serve with red wine, such as Zinfandel.