Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, yankee pot roast. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
This Yankee pot roast is a beef roast that's been braised to meltingly tender perfection, seasoned with bacon, and served with potatoes and vegetables. A hearty and comforting meal all in one pot! A traditional Yankee pot roast made with carrots, onions, celery, and red wine View image. Stovetop Yankee Pot Roast. this link is to an external site that may or may not meet accessibility guidelines.
Yankee Pot Roast is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Yankee Pot Roast is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook yankee pot roast using 18 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Yankee Pot Roast:
- Make ready 1/3 cup vegetable oil
- Make ready 1 chuck roast (2-3 lbs.)
- Get Dash salt and black pepper
- Get 1 tsp. paprika
- Make ready 1 tsp. thyme
- Make ready 2 cups beef broth
- Get 1 cup red wine
- Prepare 1 bay leaf
- Make ready 1 sprig rosemary
- Get 1 medium onion, cut into wedges (8 pieces)
- Prepare 1 lb. medium carrots, cut into 1-inch pieces
- Take 2 celery stalks, cut into 1-inch pieces
- Take 1 can (6 oz.) tomato paste
- Make ready 1/2 tsp. clove (grated or powdered)
- Take 1/2 tsp. allspice (ground or powdered)
- Get 1/4 cup Marsala wine (optional)
- Get 1 red bell pepper, cut into 1-inch pieces
- Make ready 8 oz. large mushrooms, halved or quartered
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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.
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