1/8 pound of salt pork, diced finely 4 pounds of beef chuck roast Salt & pepper to taste 1 Bay leaf 2 Cloves garlic, sliced 2 teaspoons of whole thyme leaves 1/2 cup of chopped parsley 6 Carrots, cut in 1-inch 6 medium yellow onions, peeled, 1 Turnip, peeled, cut 6 potatoes, peeled, cut 4 tablespoons of butter 4 tablespoons of flour Kitchen Bouquet Browning & Seasoning Sauce, optional
-= Instructions =- Just the name of this dish implies a frugal cut of meat cooked with patience until it is just right for a New England supper. My mother used to make this for me when I was little. It is still a favorite with my sons ... though now we spike it up with a bit of wine, mushrooms, more garlic, etc. In short, it is no longer New England. New England cooking has always been rather plain and straightforward. Even my addition of garlic and thyme to this dish is going to cause some Yankee to claim that is not "right." Heat in a Pre-Seasoned 7-Quart Dutch Oven, and brown the salt pork. Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. Brown it well on both sides, turning it with a wooden fork or spatula so you do not puncture the meat. When brown, add 2 cups of water to the pot and then the bay leaf, garlic, thyme, and parsley. Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bottom of the pot. Add the carrots, onion, and turnip; cover and cook for 1/2 hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until the potatoes are tender. Watch that water! Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook for a few moments. Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux. Use as much or as little roux as you like. The thickness of the gravy is up to you. Correct the seasoning in the gravy and serve with the pot roast. You may wish to darken the gravy with some Kitchen Bouquet. I cannot think of a finer menu, providing you start this meal with a dish of Smoky Chowder.
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, optional 
, and brown the salt pork. Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. Brown it well on both sides, turning it with a wooden fork or spatula so you do not puncture the meat. When brown, add 2 cups of water to the pot and then the bay leaf, garlic, thyme, and parsley. Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bottom of the pot. Add the carrots, onion, and turnip; cover and cook for 1/2 hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until the potatoes are tender. Watch that water! Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook for a few moments. Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux. Use as much or as little roux as you like. The thickness of the gravy is up to you. Correct the seasoning in the gravy and serve with the pot roast. You may wish to darken the gravy with some Kitchen Bouquet. I cannot think of a finer menu, providing you start this meal with a dish of Smoky Chowder. 
