Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, yankee pot roast. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed. 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!
Yankee Pot Roast is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Yankee Pot Roast is something which I have loved my entire 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 that.
The ingredients needed to make Yankee Pot Roast:
- Get vegetable oil
- Make ready chuck roast (2-3 lbs.)
- Get salt and black pepper
- Get paprika
- Take thyme
- Make ready beef broth
- Take red wine
- Take bay leaf
- Make ready rosemary
- Make ready medium onion, cut into wedges (8 pieces)
- Get medium carrots, cut into 1-inch pieces
- Take celery stalks, cut into 1-inch pieces
- Take tomato paste
- Make ready clove (grated or powdered)
- Make ready allspice (ground or powdered)
- Get Marsala wine (optional)
- Prepare red bell pepper, cut into 1-inch pieces
- Get large mushrooms, halved or quartered
Yankee pot roast is probably my favorite comfort food. A big bowl of the roast with huge chunks of potatoes and carrots and onions. I could eat that with a fresh made roll every night of the week. A Yankee Pot Roast is usually made with root vegetables, potatoes and sometimes tomatoes for extra flavor.
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.
You can also add celery and other veggies that you may like, for example, mushrooms. Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. This Yankee pot roast is simmered with vegetables. Vegetables in this Yankee pot roast recipe include rutabaga, carrots, potatoes, and onions. For many a New Englander, there's nothing more comforting than a rich and flaky pot roast served with mash potatoes and carrots.
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