Recipe: Perfect Yankee Pot Roast

Yankee Pot Roast. While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed. As if they don't, as well, sometimes also fail you, too. Fat lips fail Gore Vidal. [Note: could lead to.

A hearty and comforting meal all in one pot! Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years. —Vera Burke, West Pittston, Pennsylvania. You can cook Yankee Pot Roast using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Yankee Pot Roast

1. You need 1/3 cup of vegetable oil.
2. It's 1 of chuck roast (2-3 lbs.).
3. You need Dash of salt and black pepper.
4. It's 1 tsp. of paprika.
5. You need 1 tsp. of thyme.
6. Prepare 2 cups of beef broth.
7. It's 1 cup of red wine.
8. Prepare 1 of bay leaf.
9. It's 1 sprig of rosemary.
10. You need 1 of medium onion, cut into wedges (8 pieces).
11. You need 1 lb. of medium carrots, cut into 1-inch pieces.
12. You need 2 of celery stalks, cut into 1-inch pieces.
13. Prepare 1 can (6 oz.) of tomato paste.
14. Prepare 1/2 tsp. of clove (grated or powdered).
15. It's 1/2 tsp. of allspice (ground or powdered).
16. You need 1/4 cup of Marsala wine (optional).
17. Prepare 1 of red bell pepper, cut into 1-inch pieces.
18. It's 8 oz. of large mushrooms, halved or quartered.

Our cozy Yankee pot roast recipe calls for carrots, celery, pearl onions, plus red wine (a modern This recipe for Yankee pot roast is a New England classic, yet versatile and easy enough for any. A Yankee Pot Roast is usually made with root vegetables, potatoes and sometimes tomatoes for extra flavor. You can also add celery and other veggies that you may like, for example, mushrooms. Yankee pot roast is a dish that originated in the United States but is based off a European cooking technique called braising.

Yankee Pot Roast step by step

1. Preheat oven 325˚..
2. 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.
3. 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].
4. Cover the pot and place in a heated oven for 1 hour and 45 minutes..
5. 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..
6. 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..
7. 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..
8. 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..
9. The pot roast is done when the vegetables (carrots & celery) are soft to the bite. Serve with mashed potatoes or wide flat noodles..

The dish is centered on a piece of beef, usually a tougher cut. Grandma's ultratender Yankee Pot Roast spiked with hot sauce is for one of those moods when you feel deeply deserving of a good meal. Plus: More Beef Recipes and Tips. A traditional Yankee pot roast made with carrots, onions, celery, and red wine is easy to make on Stovetop Yankee Pot Roast. this link is to an external site that may or may not meet accessibility. Warm yourself up with a Woodson & James Angus beef Yankee pot roast.