Pot Roast Soup or is It Stew
In looking for gaps in the site’s category list and recipe database I noticed a major oversight on my part how can a New England girl miss a recipe for Yankee pot roast done as a soup or stew. It is almost as well known in these parts as the well know clam chowder recipes we relate to a whole culture of ours. I mean the south has fried chicken and gumbo but if you ask anyone in these parts what is the main food associated with the region it is going to be one of the following, lobster, clams, (mainly chowder) cheese and maple syrup sub regions of all of those but pot roast is as old as the people who settled this area and pot roast is left from the days of the first settlers.
Now nothing against any of the other food items they are all very special but I know many a vintage restaurant dating back 100’s of years pride themselves’ on their Yankee pot roast. Actual the word Yankee is interesting in how it has changed through history sorry to say to the rest of the country but a Yankee is a “new Englander” not a baseball team or a northern in general but someone from one of six states. It changed in both the civil war and again in World War two to first mean any Northern (or federalist) and then in WW II to mean any American it is not it is a whole region and we do not dislike softeners or English people either.
Now except for poor Vermont all six of the New England states touch water mainly the Atlantic Ocean and we do have a very distinct Maritime tradition and a love of the sea and seafood. But the area has long been a mixture of rural and urban and has a long tradition of small family farms spread out through all of the states. You will find that we are not the cold people we are often thought to be but rather friendly just reserved and very proud of our heritage. Much of where this country came from is traced back to legendary founding fathers and we are proud of the contributions we have made over the years to helping make this country what it is including food. If I have offended anyone in these statements it truly was and isn’t intended to.
- 3 pound beef chuck roast, cut into bit sized pieces
- 1 red onion, diced
- 3 tablespoons minced garlic
- 6 large carrots, peeled and sliced ¼ inch
- 12 baby red potatoes, quartered
- 1 cup celery (optional)
- 6 ounces button mushrooms, sautéed (optional)
- ½ cup flour, plus water to mix
- 32 ounce Pacific Natural Foods Organic Low Sodium Beef Broth
- 2 envelopes Lipton Recipe Secrets Soup and Dip Mix
- Salt and pepper, to taste
- Wash and quarter the potatoes and peel and slice the carrots and place these in the bottom of the crockpot and sprinkle one of the packages of Lipton Recipe Secrets Soup and Dip Mix over them.
- Next add the cut up roast and sprinkle with the second package of Lipton Recipe Secrets Soup and Dip Mix and then add the garlic and onion also add any optional ingredients at this time reserve the flour.
- Pour the broth over the mixture so as not to disturb the layers and place the lid on crockpot and set to low for 8 hours.
- At the end of the 8 hours take and mix the flour with some water to make a thin paste and then stir this into the crockpot and blend well to act as a thickener. Set the crockpot to low for another 2 hours.
- When done give a stir and adjust seasoning with salt and pepper salt should be plenty with the soup mix but adjust to your taste.
Growing up in New England there are a few things we are really know for clam chowder of course is a big one but also an old colonial recipe is Yankee pot roast and I have taken this time honored regional favorite and turned it into a soup,. Well more a stew I suppose or as the kids refer to them as a stoup as it is kind of in between stew and soup so stoup. Now depending on which kid you ask you will get varying degrees of how thick this will be or should be from my oldest twin on the very soupish side to my oldest middle child (let’s just call it building material) he likes it on the very thick side. Then the rest of us like it somewhere in between so stoup.
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