Yankee Pot Roast

Yankee Pot Roast | afoodieaffair.com

Yankee Pot Roast is something traditional here in the Northeast, and I’m sure it is just as popular all around the great USA. It is made numerous ways. But the basic principal is still the same. Tender beef, with potatoes, carrots, turnips, cooked in rich beef broth, with a thickened gravy all over everything.

I usually don’t make it with a “recipe”, but today I thought I would try a recipe from Martha Stewart. Now, usually I love Martha’s recipes, and actually it’s Martha’s style and recipes that influenced me to have such a passion for entertaining, cooking, baking, and getting such satisfaction out of serving delicious food for my friends and family. I made the recipe through cooking the meat, and when I tasted the broth, I decided I would go to my gold standard way of making the broth to finish cooking the meat and vegetables. I didn’t care much for the red wine vinegar taste in the MS pot roast broth.

Sometimes recipes don’t turn out to our liking. But that’s what makes cooking fun. It’s the adventure of wondering how a recipe will turn out. And we certainly learn from every recipe we make, success or fail. For my usual pot roast, I usually make a shoulder pot roast, but the market didn’t have one, so I decided on this cut. I still prefer the shoulder as its usually much thicker, and less fatty.

This recipe turned out delicious in the end, and perfect for a Fall dinner on this chilly Sunday Fall evening.

Yankee Pot Roast | afoodieaffair.com

First you heat a large heavy dutch oven on the top of the stove on high heat. Add some olive oil, just to coat bottom. Pat roast dry with some paper towel, and season with salt and pepper. Brown in dutch oven until browned on all sides. Remove from pan and put aside on a large plate.

Yankee Pot Roast | afoodieaffair.com

Add some additional olive oil in dutch oven. Add sliced onions and halved mushrooms, and cook until slightly browned. Add 1 thinly sliced garlic clove. Cook about 1 minute more. 

 

Yankee Pot Roast | afoodieaffair.com

Add flour to vegetable mixture and stir to coat. Cook about a minute. Add red wine, cook on high to reduce wine slightly. Then add beef broth to the vegetable/wine mixture, tomato juice and seasonings.

Yankee Pot Roast | afoodieaffair.com

Add the pot roast to the broth, and add potatoes, carrots and celery.

 

Yankee Pot Roast | afoodieaffair.com

Cook for approx 2 to 2-1/2 hours on very low, until meat is tender when pierced with a fork, and vegetables are tender.

 

Yankee Pot Roast | afoodieaffair.com

Yankee Pot Roast is warm and comforting no matter what part of the country you’re in!

 

Yankee Pot Roast
 
Cook time
Total time
 
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 3 Tbsp olive oil
  • 1 - 5 lb pot roast (any cut, as long as it is a pot roast)
  • 1 large onion, peeled and sliced
  • 3 oz small mushrooms, halved
  • 1 garlic clove. sliced
  • 2 Tbsp flour
  • ½ c. red wine (anything red wine you would drink)
  • 2 to 3 - 15 oz. cans low sodium beef broth
  • 1 - 5.5 oz. can tomato juice
  • 1 - bay leaf
  • 1 Tbsp dried parsley
  • salt and pepper
  • 1 Tbsp dried celery leaves
  • 2 Tbsp dried vegetables
  • 4 Large Potatoes, peeled and quartered
  • 5 large carrots, peeled and cut into large chunks
  • 1 large stalk celery, cut in to chunks
Instructions
  1. Heat a large heavy dutch oven on the top of the stove on high heat. Add some olive oil, just to coat bottom. Pat roast dry with some paper towel, and season with salt and pepper. Brown in dutch oven until browned on all sides. Remove from pan and put aside on a large plate.
  2. Add some additional olive oil in dutch oven. Add sliced onions and halved mushrooms, and cook on fairly high heat until slightly browned. Add 1 thinly sliced garlic clove. Cook about 1 minute more (don't burn the garlic).
  3. Add flour to vegetable mixture and stir to coat. Cook about a minute. Add red wine, cook on high for approx. 3-4 minutes to reduce wine slightly. Then add beef broth to the vegetable/wine mixture, tomato juice and seasonings.
  4. Add the pot roast to the broth, and add potatoes, carrots and celery.
  5. Cook for approx 2 to 2-1/2 hours on very low, until meat is tender when pierced with a fork, and vegetables are tender.

 

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