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Yankee Pot Roast

DIRECTIONS

Have the butcher bard the roast (tie it wrapped in a piece of suet). Heat the butter, beef fat or bacon fat in a deep pot that has a tight-fitting lid. Wipe the meat with a damp cloth, rub it with salt and freshly ground black pepper and roll it in flour. (Sprinkle flour on a piece of waxed paper or on a platter and roll the roast in it until all sides are floured.) When the fat is melted and hot, put the meat in the pot and sear it well, turning it to brown on all sides.
After the meat is seared, add the garlic, bay leaf, dried thyme, stalk of celery and liquid (water, wine, beef stock or tomato juice). Simmer for 1 hour. Remove the lid and add the onions, carrots and turnips. Salt and pepper the vegetables, put the lid back on and continue simmering until the vegetables are tender and the meat is done.
Remove the meat to a hot platter and surround it with the vegetables. Skim the excess fat from the liquid in the kettle and add more broth or other liquid to make enough for sauce.
Rub a little soft butter and flour together with your fingers. Keep adding flour until you can roll the mixture into tiny balls the size of green peas. This is called Beurre Manié. Sprinkle the balls of butter and flour over the surface of the liquid in the pot, stirring constantly until the liquid is smooth and thickened to your taste. About 1-1/2 tablespoons of flour will thicken 1 cup of liquid. Pour the sauce over the meat or serve separately in a sauceboat