Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, yankee pot roast. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Yankee Pot Roast is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Yankee Pot Roast is something that I have loved my entire life.
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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook yankee pot roast using 18 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Yankee Pot Roast:
- Take 1/3 cup vegetable oil
- Prepare 1 chuck roast (2-3 lbs.)
- Get Dash salt and black pepper
- Get 1 tsp. paprika
- Get 1 tsp. thyme
- Get 2 cups beef broth
- Take 1 cup red wine
- Make ready 1 bay leaf
- Prepare 1 sprig rosemary
- Prepare 1 medium onion, cut into wedges (8 pieces)
- Prepare 1 lb. medium carrots, cut into 1-inch pieces
- Take 2 celery stalks, cut into 1-inch pieces
- Make ready 1 can (6 oz.) tomato paste
- Prepare 1/2 tsp. clove (grated or powdered)
- Prepare 1/2 tsp. allspice (ground or powdered)
- Get 1/4 cup Marsala wine (optional)
- Prepare 1 red bell pepper, cut into 1-inch pieces
- Make ready 8 oz. large mushrooms, halved or quartered
Our Yankee pot roast recipe calls for carrots, celery, and pearl onions, but you can swap them out for equal amounts of your favorite vegetables. We've also called for red wine (a common ingredient in modern pot roasts) for richer flavor. If you prefer not to use it, substitute extra beef stock. A variety of vegetables add flavor to this great-tasting Yankee pot roast.
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.
If you prefer not to use it, substitute extra beef stock. A variety of vegetables add flavor to this great-tasting Yankee pot roast. The pot roast is slowly simmered to perfection with potatoes, carrots, and diced rutabaga. It's a classic meal you can enjoy any time of the year. The red wine adds flavor to the liquids, but you may decrease the amount of wine or leave it out altogether.
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