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    Yankee Pot Roast: Meat, Fish, and Poultry No.L 010 02

    Uploaded by

    David Bradley
    This document provides a recipe for Yankee Pot Roast. It lists the ingredients and their weights or measures needed to make 100 calories worth of the dish. The ingredients include beef pot roast, boiling water, salt, pepper, onions, garlic powder, carrots, parsley, canned tomatoes, allspice, bay leaves, thyme, vinegar, flour, and water. It then provides instructions for cooking the pot roast by browning the meat and simmering it in liquid with the other ingredients for 3.5 to 4.5 hours until tender. It also includes instructions for making a thickened sauce from the cooking liquid to serve with sliced meat.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Yankee Pot Roast: Meat, Fish, and Poultry No.L 010 02

    Uploaded by

    David Bradley
    10 views1 page
    This document provides a recipe for Yankee Pot Roast. It lists the ingredients and their weights or measures needed to make 100 calories worth of the dish. The ingredients include beef pot roast, boiling water, salt, pepper, onions, garlic powder, carrots, parsley, canned tomatoes, allspice, bay leaves, thyme, vinegar, flour, and water. It then provides instructions for cooking the pot roast by browning the meat and simmering it in liquid with the other ingredients for 3.5 to 4.5 hours until tender. It also includes instructions for making a thickened sauce from the cooking liquid to serve with sliced meat.

    Original Title

    L01002

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    This document provides a recipe for Yankee Pot Roast. It lists the ingredients and their weights or measures needed to make 100 calories worth of the dish. The ingredients include beef pot roast, boiling water, salt, pepper, onions, garlic powder, carrots, parsley, canned tomatoes, allspice, bay leaves, thyme, vinegar, flour, and water. It then provides instructions for cooking the pot roast by browning the meat and simmering it in liquid with the other ingredients for 3.5 to 4.5 hours until tender. It also includes instructions for making a thickened sauce from the cooking liquid to serve with sliced meat.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    10 views1 page

    Yankee Pot Roast: Meat, Fish, and Poultry No.L 010 02

    Uploaded by

    David Bradley
    This document provides a recipe for Yankee Pot Roast. It lists the ingredients and their weights or measures needed to make 100 calories worth of the dish. The ingredients include beef pot roast, boiling water, salt, pepper, onions, garlic powder, carrots, parsley, canned tomatoes, allspice, bay leaves, thyme, vinegar, flour, and water. It then provides instructions for cooking the pot roast by browning the meat and simmering it in liquid with the other ingredients for 3.5 to 4.5 hours until tender. It also includes instructions for making a thickened sauce from the cooking liquid to serve with sliced meat.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    MEAT, FISH, AND POULTRY No.

    L 010 02

    YANKEE POT ROAST


    Yield 100 Calories 419 cal Carbohydrates 9g Protein 36 g Fat 26 g Portion 3-1/2 Ounces Cholesterol 114 mg Sodium 479 mg Calcium 30 mg

    Ingredient
    BEEF,POT ROAST,RAW WATER,BOILING SALT PEPPER,BLACK,GROUND ONIONS,FRESH,SLICED GARLIC POWDER CARROTS,FRESH,CHOPPED PARSLEY,FRESH,BUNCH,CHOPPED TOMATOES,CANNED,DICED,INCL LIQUIDS ALLSPICE,GROUND BAY LEAF,WHOLE,DRIED THYME,GROUND VINEGAR,DISTILLED FLOUR,WHEAT,GENERAL PURPOSE WATER,COLD RESERVED STOCK

    Weight
    40 lbs 8-1/3 lbs 3 oz 1/2 oz 3 lbs 1/3 oz 2 lbs 2 oz 6-3/8 lbs 1/4 oz 1/8 oz <1/16th oz 8-1/3 oz 1-1/4 lbs 3-1/8 lbs 16-3/4 lbs

    Measure
    1 gal 1/4 cup 1 tbsp 2 tbsp 2 qts 3-7/8 cup 1 tbsp 1 qts 3-1/8 cup 3/4 cup 3 tbsp 2 qts 3-1/8 cup 1 tbsp 4 lf 1/8 tsp 1 cup 1 qts 1/2 cup 1 qts 2 cup 2 gal

    Issue

    3-1/3 lbs 2-1/2 lbs 2-1/8 oz

    Method
    1 Place roasts in stock pot or steam-jacketed kettle; brown on all sides; add water. 2 Add salt, pepper, onions, garlic, diced fresh carrots, chopped fresh parsley, canned tomatoes, ground allspice, bay leaves, ground thyme, and vinegar to roasts. Cover. Simmer 3-1/2 to 4-1/2 hours or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove scum as it rises to the surface during cooking. Remove cooked beef. Skim off excess fat from stock and reserve stock for use in Step 4. 3 Let roast stand 20 minutes; slice 1/8-inch thick. 4 Combine flour and water until smooth; add to stock, stirring constantly. Cook 10 minutes or until slightly thickened. Remove bay leaves before serving. CCP: Temperature must reach 165 F. or higher for 15 seconds. 5 Serve sauce with sliced meat. CCP: Hold for service at 140 F. or higher.

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