1/8 pound salt pork, cut into 1/2-inch dice
or 6 slices bacon, hickory smoked
2 onions, peeled and sliced from your garden
4 to 5 pounds chuck roast: Follow Safe Handling Instructions.
Flour for dredging the roast and preparing the roux
Butter, at room temperature, for the roux
1 Tablespoon Gravy Master® for the roux: See Recipe Note Below.
Salt and pepper to taste
2 1/2 cups beef broth
1 cup hearty dry red wine from your wine cellar
1 bay leaf
4 cloves garlic, peeled and sliced from your garden
1 teaspoon whole thyme leaves, OR
5 to 6 sprigs fresh thyme from your herb garden
1/4 cup chopped parsley, fresh from your garden
6 slender carrots, or fatter ones cut in half or quartered
1 rib fresh celery, cut in thirds
6 medium yellow onions, peeled and cut in half, from your garden
1 turnip, peeled and cut into 1/2-inch dice, from your garden
6 small new potatoes, cut in half, from your garden

On high, heat a large Dutch oven and brown the salt pork.
Remove the pork, leaving the fat in the pan.
Add and cook the onions until golden.
Salt and pepper the roast and then thoroughly dredge the beef
in the flour, covering all the surfaces.
Add to the Dutch oven with the onions and brown on all sides.

NOTE: The flour may cause the onions to burn slightly.
This is very good as it will add lots of flavor to the roast.

Add the beef broth, wine, bay leaf, garlic, thyme and parsley.

Turn down heat, cover and simmer slowly for 2 -1/2 hours, turning the beef occasionally.
Add carrots, onions, potatoes, and turnip and cook for an
additional 1/2 hour, covered, adding additional water if necessary.
When the beef is tender, remove it from the broth to a platter.
Remove the vegetables when cooked, to a serving platter.
Thicken the remaining broth in the pan with the roux.

Prepare the roux for the gravy:

Remove the thyme sprigs. Melt 4 tablespoons butter and add 4 tablespoons flour until thick. Mix the butter and flour together until thoroughly blended. Add the blended mixture, and 1 tablespoon Gravy Master to the broth and stir with a wooden spoon. Bring to a boil; reduce heat and simmer 5 minutes, stirring often until you have a gravy, the consistency of medium cream. Adjust salt and pepper to taste. Turn off stove and remove from the heat.

To serve: Slice the beef and arrange on a platter. Cover with some of the delicious gravy.
Put the remaining gravy in a bowl or gravy boat on the side.

Arrange the vegetables attractively on the beef platter.
Garnish with fresh thyme sprigs or fresh parsley.
Serve your Yankee Pot Roast immediately while still warm, accompanied
by fluffy buttermilk biscuits or your favorite quick bread.

This is Yankee Harvest at its best. Enjoy...!