Yankee Pot Roast - cooking recipe

Ingredients

1/8 lb. salt pork, diced into 1/8-inch pieces
4 lb. chuck roast
salt and pepper to taste
1 bay leaf
2 cloves garlic, peeled and sliced
2 tsp. whole thyme leaves
1/2 c. chopped parsley
6 carrots, cut in half
6 medium onions, peeled and cut in half
1 turnip, peeled and cut into small wedges (optional, but this makes the dish taste like Durgin Park, Boston)
6 potatoes, peeled and cut in half
4 Tbsp. butter
4 Tbsp. flour
Kitchen Bouquet (optional)

Preparation

Heat a large Dutch oven (about 6 to 7-quart) and brown the salt pork.
Remove the pork from the pan, leaving the fat in the pan.
Salt and pepper the roast and brown it in the fat.
Brown well on all sides using a wooden fork to prevent puncturing 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, onions and turnip; cover and cook 1/2 hour.
Add the potatoes and cook until the potatoes are tender.
Watch the water.