Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, yankee pot roast. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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 variety of vegetables add flavor to this great-tasting Yankee pot roast.
Yankee Pot Roast is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Yankee Pot Roast is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. 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
- Make ready 1 chuck roast (2-3 lbs.)
- Get Dash salt and black pepper
- Prepare 1 tsp. paprika
- Get 1 tsp. thyme
- Prepare 2 cups beef broth
- Take 1 cup red wine
- Make ready 1 bay leaf
- Get 1 sprig rosemary
- Get 1 medium onion, cut into wedges (8 pieces)
- Make ready 1 lb. medium carrots, cut into 1-inch pieces
- Prepare 2 celery stalks, cut into 1-inch pieces
- Get 1 can (6 oz.) tomato paste
- Prepare 1/2 tsp. clove (grated or powdered)
- Get 1/2 tsp. allspice (ground or powdered)
- Take 1/4 cup Marsala wine (optional)
- Get 1 red bell pepper, cut into 1-inch pieces
- Prepare 8 oz. large mushrooms, halved or quartered
Melt the butter in the casserole. Rub garlic onto roast, then coat with flour. 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.
Instructions 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.
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. 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. 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. It is a great, complete meal that literally only takes a few minutes of prep and then it's cooking!
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