Yankee Pot Roast

What makes a pot roast a Yankee Pot Roast? I don't have a clue. I read somewhere that when you add vegetables to a pot roast that makes it Yankee. But I've always added vegetables.

And I just called it pot roast!

Could I have been making Yankee Pot Roast all this time?

This recipe is from Longfellow's Wayside Inn in Sudbury Maine. I'm from the southern U.S. and Maine is about as far north as you can get in the U.S.

So that makes it Yankee to me!

Yankee Pot Roast Recipe

1/4 lb. diced pork or 2 to 3 Tbsp. of bacon fat
4 to 6 lb. bottom round roast
2 medium celery stalks
2 carrots
1 small onion, sliced
1 c. tomatoes
2 tsp. Salt
6 peppercorns
1 bay leaf
3 c. water
1/4 c. flour
1/2 c. each cooked peas, cubed carrots and cut string beans
1/2 c. cooked chopped celery

In a Dutch oven, brown the roast in salt pork or bacon fat.

Put the celery stalks, whole carrots, onion and undrained tomatoes around the beef. Sprinkle the beef with salt, peppercorns and bay leaf. Add the water and bring to a boil. Cover and simmer over low heat or in an oven at 350 degrees for 2 1/2 hours or until tender.

Lift out the roast and keep it warm. Strain the cooking stock and discard the vegetables. Skim off the fat from the stock, returning 1/4 cup of the fat to the Dutch oven.

Stir the flour into the fat. Add 4 cups of the cooking stock. Cook and stir until thickened. Season to taste.

Add the vegetables, which have been cooked separately. Heat through. Slice the Yankee Pot Roast and serve with the vegetables and the gravy.