Recipe-Index.com
Sources
Authors
Recipes
Ingredients
Recipe
Recipe
Source
Author
Ingredient
Login
Back to Previous Page
Yankee Pot Roast
Book Information
The Professional Chef (8th Edition)
Page: 649
Ingredients
Bay Leaf
Beef Top Blade, Bottom Round, or Eye Round
Brown Veal Stock (page 352)
Carrot
Demi-Glace (p. 383) or Espagnole Sauce (p. 382)
Dry Red Wine
Onion
Parsley Stem
Pearl Onion
Peppercorns
Potato
Thyme
Tomato Purée
Turnip
Vegetable Oil
Tags
Braising and Stewing