YANKEE POT ROAST

Ingredients

THYME,GROUND
<1/16th oz
1/8 tsp
Ingredient Weight Measure Issue
BEEF,POT ROAST,RAW 40 lbs
WATER,BOILING 8-1/3 lbs 1 gal
SALT 3 oz 1/4 cup 1 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
ONIONS,FRESH,SLICED 3 lbs 2 qts 3-7/8 cup 3-1/3 lbs
GARLIC POWDER 1/3 oz 1 tbsp
CARROTS,FRESH,CHOPPED 2 lbs 1 qts 3-1/8 cup 2-1/2 lbs
PARSLEY,FRESH,BUNCH,CHOPPED 2 oz 3/4 cup 3 tbsp 2-1/8 oz
TOMATOES,CANNED,DICED,INCL LIQUIDS 6-3/8 lbs 2 qts 3-1/8 cup
ALLSPICE,GROUND 1/4 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/8 oz 4 lf
VINEGAR,DISTILLED 8-1/3 oz 1 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-1/4 lbs 1 qts 1/2 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup
RESERVED STOCK 16-3/4 lbs 2 gal

Method

1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water.
2 Add salt, pepper, onions, garlic, diced fresh carrots, chopped fresh parsley, canned tomatoes, ground allspice, bay leaves, ground
thyme, and vinegar to roasts. Cover. Simmer 3-1/2 to 4-1/2 hours or until tender. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Remove scum as it rises to the surface during cooking. Remove cooked beef. Skim off excess fat from
stock and reserve stock for use in Step 4.
3 Let roast stand 20 minutes; slice 1/8-inch thick.
4 Combine flour and water until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened. Remove bay
leaves before serving. CCP: Temperature must reach 165 F. or higher for 15 seconds.
5 Serve sauce with sliced meat. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
419 cal 9 g 36 g 26 g 114 mg 479 mg 30 mg

Portion

3-1/2 Ounces

Yield

100


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