Fancy Yankee Pot Roast Crock Pot Sparkles Of Yum Recipes

CROCK POT YANKEE POT ROAST AND VEGETABLES

Steps:

• Season roast with salt and pepper.
• Combine vegetables and seasonings in crock pot.
• Place beef over vegetables, and pour broth over beef.
• Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
• Remove beef to serving platter, and arrange vegetables around beef.
• Remove and discard bay leaves.
• To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
• Skim off and discard fat.
• Measure remaining juices and heat to a boil in small saucepan.
• For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
• Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

FANCY YANKEE POT ROAST

Steps:

• In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
• When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
• To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
• Image courtesy of Jeffrey Allen.

YANKEE POT ROAST OF BEEF WITH VEGETABLES (IN THE CROCK-POT)

Steps:

• Place vegetables into the bottom of the crock-pot.
• Season the beef generously with salt and pepper, then place in pot.
• Add the liquid, bay leaf, and dried marjoram.
• Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
• Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.

FANCY YANKEE POT ROAST

Steps:

• Heat olive oil in a large cast iron dutch oven, over medium heat.
• Sauté onion until golden.
• Thoroughly dredge the beef in flour, covering all surfaces.
• Add to the pan and brown on all sides.
• Add the carrots, beef broth, wine, thyme, black pepper, and salt.
• Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours).
• When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies.
• Add cornstarch to water, stir until dissolved and add to broth stirring until thickened.
• Remove from heat.
• Enjoy.

THE CLASSIC YANKEE POT ROAST

Steps:

• In large heavy pan, brown pt roast in shortening.
• Pour off fat.
• Stir in tomato soup, onion, & garlic.
• Cover & simmer 3 hours or until tender.
• Stir & skim off fat.
• Thicken gravy, if desired.

WW 9 POINTS - YANKEE POT ROAST

Steps:

• Preheat oven to 350ºF.
• Coat a Dutch oven (a large pot with a tight-fitting lid) with cooking spray.
• Heat over medium-high heat.
• Sprinkle roast with pepper and salt.
• Place in pot and scatter onions around roast.
• Cook, turning roast and stirring onions occasionally, until roast and onions are browned, about 8 minutes.
• Pour water into pot; stir in soup mix, vinegar and thyme and bring to a boil.
• Cover and cook 1 1/2 hours.
• Place potatoes and carrots around roast; cover and bake until roast and vegetables are tender, about 2 hours more.
• Remove one potato from pot and puree in a blender.
• Stir into gravy to thicken.
• Transfer roast to a cutting board and slice against grain into 16 slices.
• Serve with vegetables and gravy.
• Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.