Ingredients
6 lb round roast, trimmed -- or
1 rump roast
2 cup red wine
2 cup tomato juice
1 large onion -- minced
2 carrots -- finely minced
1 clove garlic -- minced
1/2 cup brown sugar
2 bay leaves
1/4 tsp nutmeg
1 salt and pepper -- to taste
Directions
Do not brown the pot roast. Place the meat in a heavy roasting pan
that has a tight fitting lid. Mix all the other ingredients together
and pour over the meat. Cover and cook at 300^ for about 3/4 hour
per pound. Turn roast over about halfway through cooking time. Let
roast rest; thicken gravy and serve.
Recipe By : Visions of Home Cook Book
Servings: 8 servings
Clay Hill Farm Yankee Pot Roast Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Food historians have found proof that recipes existed way back into the far past, in fact as far as the ancient Egyptians, and maybe further still. Having said that, generally, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe found, according to historians is a series of clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Later on, in Roman times 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius also recounts how the ancient cooks made use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as basil, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the East, including rosemary and coriander. The introduction of these new foods and spices caused an increase in manuscripts on food, many of which are now in private libraries. During the succeeding few hundred years, the upper-class families of Europe strove to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording popular recipes of the day. By the arrival of the 1900s, cooking books are starting to become popular mostly due to increased literacy, more leisure time and having more money. Like it or not, the introduction of television brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Clay Hill Farm Yankee Pot Roast recipe.
