Yankee Pot Roast

Name: Yankee Pot Roast
Yield: 4 servings
Cuisine: American
Ingredients: 1/3 cup vegetable oil; 1 chuck roast (2-3 lbs.); Dash salt and black pepper; 1 tsp. paprika; 1 tsp. thyme; 2 cups beef broth; 1 cup red wine; 1 bay leaf; 1 sprig rosemary; 1 medium onion, cut into wedges (8 pieces); 1 lb. medium carrots, cut into 1-inch pieces; 2 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); 1 red bell pepper, cut into 1-inch pieces; 8 oz. large mushrooms, halved or quartered

Rick M @RickM_PTC

PTC, GA.

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.

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Ingredients

4 servings

1/3 cupvegetable oil
1chuck roast (2-3 lbs.)
Dashsalt and black pepper
1 tsp.paprika
1 tsp.thyme
2 cupsbeef broth
1 cupred wine
1bay leaf
1 sprigrosemary
1medium onion, cut into wedges (8 pieces)
1 lb.medium carrots, cut into 1-inch pieces
2celery 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 cupMarsala wine (optional)
1red bell pepper, cut into 1-inch pieces
8 oz.large mushrooms, halved or quartered

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Steps

1

Preheat oven 325˚.
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
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]
4

Cover the pot and place in a heated oven for 1 hour and 45 minutes.
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.
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.
7

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.
8

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.
9

The pot roast is done when the vegetables (carrots & celery) are soft to the bite. Serve with mashed potatoes or wide flat noodles.