Like all perishable foods, beef must be
handled and stored properly to prevent spoilage and foodborne illness. Follow
these food-safe practices:
* Refrigerate or freeze beef as soon as possible after buying. (If it will take
longer than 30 minutes to get it home, keep it cold in a cooler in your car.)
* If refrigerating beef, place it in the meat compartment or in the coldest part
of the refrigerator.
Yankee Pot Roast
3 C. canned beef broth, plus 3 C. more, if necessary
2 C. dry red wine
1 (28-oz.) can diced tomatoes
10 whole cloves
3 cloves garlic
1 T. black peppercorns
1 (3 1/2-lb.) boneless beef chuck roast
1/2 t. salt
1 t. freshly ground pepper
1 1/2 t. thyme
1/2 C. all-purpose flour
3 T. olive oil
3 medium yellow onions, finely chopped
1 lb. carrots, halved and quartered
1/2 lb. celery, thinly sliced
2 thin leeks, cut in 2-inch pieces
1 1/2 lbs. red boiling potatoes, cut into quarters
2 turnips, cut in 3-inch strips
1/2 C. cold water
2 T. cornstarch
1 bunch fresh parsley, finely chopped
Salt and freshly ground pepper to taste
The day before serving, marinate the meat: Stir together 3 cups broth, wine,
tomatoes, cloves, garlic and peppercorns in large nonmetal baking dish. Add beef
and turn to coat thoroughly with marinade. Cover tightly and refrigerate
overnight, turning beef several times and re-covering after each turning.
The next day, remove roast from marinade. Reserve marinade, but discard cloves.
Pat beef dry using paper towels. Place beef on a sheet of waxed paper and
sprinkle evenly with salt, pepper and thyme. Then turn beef in flour until
evenly coated, shaking off excess flour.
Heat oven to 350° F. Place a large (8- to 10-quart) cast-iron Dutch oven over
medium-high heat and heat oil 1 minute. Add beef and cook, turning often so it
is browned evenly.
Pour in reserved marinade. Add onions, carrots, celery, leeks, potatoes and
turnips. The liquid in the Dutch oven should just cover the beef and vegetables
to prevent them from cooking dry. (If necessary, add more beef broth to just
cover the contents.) Bring to a simmer, cover tightly and bake in lower third of
oven 2 1/2 hours, checking pan juices every 30 minutes, adding more beef broth
Uncover and cook 1-1 1/2 hours more, or until beef is fork-tender, basting
Transfer beef to a warm, deep serving platter. Using a slotted spoon, arrange
vegetables around beef. Cover and keep warm.
Meanwhile, prepare the sauce: Place Dutch oven with the liquid over medium-high
heat. In small bowl, whisk together the cold water and cornstarch mixture and
parsley into liquid in Dutch oven. Bring to boil, stirring constantly. Reduce
heat to low and cook, stirring constantly, until mixture is glossy and
thickened, 2 minutes more. Taste for seasoning, adding more salt and pepper if
necessary. Slice beef against the grain into thin slices and serve vegetables
and sauce alongside.
Yield: 8 servings.