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Home Dish Yankee Pot Roast

Yankee Pot Roast

Name: How to cook Yankee Pot Roast - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Rick M

Yankee Pot Roast

This recipe produces thick gravy, with lots of flavor, along with vegetables that aren’t mushy. The key is to start with stock vegetables and then replace them later with the serving vegetables. Potatoes are not added to this meal since the dish is served with mashed potatoes or noodles.

Ingredient

Food ration :

4 servings

1/3 cup

vegetable oil

chuck roast (2-3 lbs.)

Dash

salt and black pepper

1 tsp.

paprika

1 tsp.

thyme

2 cups

beef broth

1 cup

red wine

bay leaf

1 sprig

rosemary

medium onion, cut into wedges (8 pieces)

1 lb.

medium carrots, cut into 1-inch pieces

celery stalks, cut into 1-inch pieces

1 can (6 oz.)

tomato paste

1/2 tsp.

clove (grated or powdered)

1/2 tsp.

allspice (ground or powdered)

1/4 cup

Marsala wine (optional)

red bell pepper, cut into 1-inch pieces

8 oz.

large mushrooms, halved or quartered

Cooking instructions

* Step 1

Preheat oven 325˚.

* Step 2

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

* Step 3

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]

* Step 4

Cover the pot and place in a heated oven for 1 hour and 45 minutes.

* Step 5

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.

* Step 6

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.