Yankee pot roast redux from All About Braising: The Art of Uncomplicated Cooking (page 251) by Molly Stevens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute veal stock or chicken stock for beef stock, red potatoes for white potatoes, and dry white wine for hard cider. You may use the Beef stock recipe on p. 450.

  • chawkins on September 11, 2012

    This is only okay as expected from the ingredients. I chose this recipe because it only used a quarter cup of white wine and I didn't have to go out and get beer or red wine.

  • adrienneyoung on September 29, 2011

    Bill made this for me, following the recipe very closely. Used blade roast. It was really excellent! Better, even, than Julia Child's boeuf a la mode, made the next week with the same type of roast from the same butcher. Probably wants to be served with some pearl onions on the side, and perhaps some vichy carrots or such.

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