The Classic Yankee Pot Roast Recipes

TRADITIONAL YANKEE POT ROAST

Steps:

• In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

THE CLASSIC YANKEE POT ROAST

Steps:

• In large heavy pan, brown pt roast in shortening.
• Pour off fat.
• Stir in tomato soup, onion, & garlic.
• Cover & simmer 3 hours or until tender.
• Stir & skim off fat.
• Thicken gravy, if desired.

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.

YANKEE POT ROAST

Steps:

• You need a heavy gauge pot with at least 6 inch sides and a cover. Tie and season the roast. Let it sit out while you large dice all the vegetables, leave the garlic whole and lightly chop the herbs.
• Heat pan (Medium/High) add oil and sear the meat on all sides until light brown. This should take about 10 minutes; try not to move too much to get good coloring. Remove meat and add vegetables.
• Lightly caramelize the vegetables and scrap the fondt off the bottom of the pan. Make sure to add the denser vegetables first. Add herbs and cook until they become fragrant.
• Add roast back in and ladle stock around the roast. Cover and cook in a 325 degree oven for 2.5 hours turning the roast every half hour.
• Remove from the oven and take the meat out of the pot and strain the liquid through a fine mesh strainer.
• At this point you can add the vegetables that you want to serve with the roast into the pot with the strained liquid and the roast. Cook this covered in the oven for an additional 30-40 minutes.
• The garnish is all about preference. Traditionally it is carrot, potato, turnip, onion and celery. You can get creative and add mushrooms, tomatoes and even hardy greens such as Swiss chard or spinach.