Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, yankee pot roast. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Yankee Pot Roast is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Yankee Pot Roast is something that I have loved my entire life.
In a Dutch oven, brown roast on all sides over medium-high heat in oil. Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. A hearty and comforting meal all in one pot!
To get started with this particular recipe, we must first prepare a few components. You can cook yankee pot roast using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Yankee Pot Roast:
- Take 1/3 cup vegetable oil
- Get 1 chuck roast (2-3 lbs.)
- Take Dash salt and black pepper
- Prepare 1 tsp. paprika
- Make ready 1 tsp. thyme
- Prepare 2 cups beef broth
- Take 1 cup red wine
- Take 1 bay leaf
- Make ready 1 sprig rosemary
- Take 1 medium onion, cut into wedges (8 pieces)
- Prepare 1 lb. medium carrots, cut into 1-inch pieces
- Get 2 celery stalks, cut into 1-inch pieces
- Make ready 1 can (6 oz.) tomato paste
- Take 1/2 tsp. clove (grated or powdered)
- Make ready 1/2 tsp. allspice (ground or powdered)
- Prepare 1/4 cup Marsala wine (optional)
- Make ready 1 red bell pepper, cut into 1-inch pieces
- Make ready 8 oz. large mushrooms, halved or quartered
In a large Dutch oven, brown roast in oil. Add the tomato juice, carrots, onions, celery, bay leaves, salt, thyme and pepper; bring to a boil. Melt the butter in the casserole. Our Yankee pot roast recipe calls for carrots, celery, and pearl onions, but you can swap them out for equal amounts of your favorite vegetables.
Steps to make Yankee Pot Roast:
- Preheat oven 325˚.
- Heat a large pot or heavy skillet over medium-high heat with cooking oil. Season the roast with the dried herbs and then sear the meat in the hot oiled pan for 5 minutes per side
- Place the meat in a heavy Dutch-oven pot and add the broth, wine, and the bay leaf. Add all the onions and a small sampling of carrots and celery. [The main vegetables will be added in later]
- Cover the pot and place in a heated oven for 1 hour and 45 minutes.
- Remove the pot from the oven and drain off about 2 cups of the pot juices into a small / medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil.
- Reduce the heat to a simmer and cook uncovered for 10 minutes. [The gravy will begin to thicken a bit] Season with salt and pepper, including some clove and ground allspice. Add the Marsala wine to taste.
- Discard the cooked carrots and celery from the large pot and add in new ones along with the bell pepper and mushrooms and the “new” gravy.
- Carefully flip the roast over and place the pot back in the oven, uncovered, and continue to cook for another 1 hour and 20 minutes.
- The pot roast is done when the vegetables (carrots & celery) are soft to the bite. Serve with mashed potatoes or wide flat noodles.
We've also called for red wine (a common ingredient in modern pot roasts) for richer flavor. If you prefer not to use it, substitute extra beef stock. A traditional Yankee pot roast made with carrots, onions, celery, and red wine is easy to make on the stove! Whether the "Yankee" in Yankee pot roast is a nod to the dish's American regional origins or (as some suggest) a joke about New England frugality, a good Yankee pot roast embodies the traditions of simplicity and patience rewarded. "Like any great masterpiece, a Yankee pudding, pie, or roast is not dashed off in a trice," Keller warned. Like many of you, my husband and I both grew up with Yankee Pot Roast dinners frequently on the menu and we took those with us to make for our children as well.
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