Tender Pot Roast With Gravy Yankee Style Recipes

TENDER POT ROAST WITH GRAVY YANKEE STYLE

Steps:

• 1. Preheat oven to 325 degree's. In a large pot( ditch oven) add olive oil. Heat till very hot.
• 2. Salt and pepper roast generously on all sides. Place roast in pot and sear each side until it is browned well. Remove to roasting pan with lid.
• 3. In the pot add the butter. Cook onion for a few minutes. Add the chopped garlic with a little bit of rosemary . Cook for about one minute. Do not over brown garlic.
• 4. Place the onion and garlic mixture on top of roast , and sides.
• 5. Brown carrots , and potatoes slightly in the pot. Add to roast pan on the sides of roast. Salt and pepper a little more.
• 6. In the pot add Beef stock to deglaze roast drippings. Place the rosemary in the pan with roast. Pour stock dripping mixture over roast and cover. place on middle rack of oven. Bake 2-3 hours until the meat pulls away with a fork.
• 7. easy no lumps Gravy optional: Remove 1 1/2 cups of stock drippings from roast. Place in pan . Bring to a boil.
• 8. Place water and flour in a shaker cup. Shake vigorously. Add a little at a time to beef drippings and stir until desired thickness. Salt and pepper to taste.

FANCY YANKEE POT ROAST

Steps:

• In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
• When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
• To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
• Image courtesy of Jeffrey Allen.