Yankee Est 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.

YANKEE-EST POT ROAST

Steps:

• Rub garlic into roast and coat all over with flour.
• In a large dutch oven, brown roast over medium high heat in oil.
• Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
• Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
• Add potatoes and simmer an additional 30 minutes, or until fork tender.
• Remove bay leaves and serve.

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.

CROCK POT YANKEE POT ROAST AND VEGETABLES

Steps:

• Season roast with salt and pepper.
• Combine vegetables and seasonings in crock pot.
• Place beef over vegetables, and pour broth over beef.
• Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
• Remove beef to serving platter, and arrange vegetables around beef.
• Remove and discard bay leaves.
• To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
• Skim off and discard fat.
• Measure remaining juices and heat to a boil in small saucepan.
• For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
• Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

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.

STOVETOP YANKEE POT ROAST

Steps:

• Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
• When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

YANKEE POT ROAST

Steps:

• Preheat broiler.
• Season roast with pepper and place in a broiler pan. Broil until all sides are browned.
• Reduce oven temperature to 325ºF.
• In a large oven safe sautepan, combine onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil.
• Add roast and bring to a low simmer.
• Cover tightly, return to oven and cook for 1 1/2 hours.
• Add potatoes, carrots and celery; continue cooking for another hour.
• Remove from oven; slice meat and arrange on a platter with potatoes and carrots.
• Take the onions, celery, and juice and heat in a skillet; add mushrooms and cook until tender.
• Serve over roast.

FANCY YANKEE POT ROAST

Steps:

• Heat olive oil in a large cast iron dutch oven, over medium heat.
• Sauté onion until golden.
• Thoroughly dredge the beef in flour, covering all surfaces.
• Add to the pan and brown on all sides.
• Add the carrots, beef broth, wine, thyme, black pepper, and salt.
• Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours).
• When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies.
• Add cornstarch to water, stir until dissolved and add to broth stirring until thickened.
• Remove from heat.
• Enjoy.