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Yankee Pot Roast
On high, heat a large Dutch oven and brown the salt pork. Remove leaving the fat in the pan. Salt and pepper the
chuck roast and brown it in the fat on both sides. Add the 2 cups of water, bay leaf, garlic, thyme and parsley. Turn
down heat, cover and simmer slowly for 2 hours. Add carrots, onions, potatoes, and turnip and cook for an additional
1/2 hour, covered, adding more water if necessary.
Prepare the roux. Remove the meat and vegetables on a serving platter and thicken the remaining broth with the roux
and serve in a gravy boat on the side.
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