All pot roast starts the same with cheap cuts of tough meat, browned and then braised in a little liquid. It becomes Yankee when you add carrots, potatoes and onions the last hour.

YANKEE POT ROAST

4 pounds beef chuck roast
1 10 1/2-ounce can beef broth
1 clove garlic
Salt and pepper
4 carrots peeled and chopped lengthwise
2 medium potatoes, peeled and sliced in half
2 medium onions, peeled and rough cut
1/4 cup flour
1/2 teaspoon oil

Rub beef with garlic and season with salt and pepper. Brown in oil on all sides. Pour in the broth and cook covered on low heat for two hours. Add vegetables, cover and continue cooking for one hour. Remove meat and vegetables. Mix flour with 1/4 cup gravy, then whisk in the pot to thicken. Serves 6.

The Repository (Canton, Ohio)