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Yankee Pot Roast
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 010 02
YANKEE POT ROAST
Yield 100
Portion 3-1/2 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
419 cal
9g
36 g
26 g
114 mg
479 mg
30 mg
Ingredient
Weight
Measure
Issue
BEEF,POT ROAST,RAW
40 lbs
WATER,BOILING
8-1/3 lbs
1 gal
SALT
3 oz
1/4 cup 1 tbsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
ONIONS,FRESH,SLICED
3 lbs
2 qts 3-7/8 cup
3-1/3 lbs
1/3 oz
1 tbsp
GARLIC POWDER
CARROTS,FRESH,CHOPPED
2 lbs
1 qts 3-1/8 cup
2-1/2 lbs
PARSLEY,FRESH,BUNCH,CHOPPED
2 oz
3/4 cup 3 tbsp
2-1/8 oz
6-3/8 lbs
2 qts 3-1/8 cup
TOMATOES,CANNED,DICED,INCL LIQUIDS
ALLSPICE,GROUND
1/4 oz
1 tbsp
1/8 oz
4 lf
BAY LEAF,WHOLE,DRIED
THYME,GROUND
<1/16th oz
1/8 tsp
VINEGAR,DISTILLED
8-1/3 oz
1 cup
1-1/4 lbs
1 qts 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
WATER,COLD
3-1/8 lbs
1 qts 2 cup
RESERVED STOCK
16-3/4 lbs
2 gal
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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Yankee Pot Roast

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

Ingredient Weight Measure Issue
BEEF,POT ROAST,RAW 40 lbs
WATER,BOILING 8-1/3 lbs 1 gal
SALT 3 oz 1/4 cup 1 tbsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
ONIONS,FRESH,SLICED 3 lbs 2 qts 3-7/8 cup 3-1/3 lbs
GARLIC POWDER 1/3 oz 1 tbsp
CARROTS,FRESH,CHOPPED 2 lbs 1 qts 3-1/8 cup 2-1/2 lbs
PARSLEY,FRESH,BUNCH,CHOPPED 2 oz 3/4 cup 3 tbsp 2-1/8 oz
TOMATOES,CANNED,DICED,INCL LIQUIDS 6-3/8 lbs 2 qts 3-1/8 cup
ALLSPICE,GROUND 1/4 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/8 oz 4 lf
THYME,GROUND <1/16th oz 1/8 tsp
VINEGAR,DISTILLED 8-1/3 oz 1 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-1/4 lbs 1 qts 1/2 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup
RESERVED STOCK 16-3/4 lbs 2 gal

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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/yankee_pot_roast.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence