STOVETOP YANKEE POT ROAST
Good, old-fashioned pot roast prepared on top of the stove!
Provided by Linda
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h35m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
- When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 10.1 g, Cholesterol 88.4 mg, Fat 23.6 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 390.5 mg, Sugar 2.9 g
FANCY YANKEE POT ROAST
I found a version of this recipe on the web somewhere years ago. My husband wanted a roast with a brown sauce, not the normal tomato base. When I recently made this he loved it. I made some adjustments to it to suite my husbands picky...err... I mean discerning taste. This recipe is more like a base because there is so much you could do to make this your own. I bet this would be great in the crockpot as well!
Provided by Molidol
Categories One Dish Meal
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 730.4, Fat 40.1, SaturatedFat 13.1, Cholesterol 145.7, Sodium 527.1, Carbohydrate 19.1, Fiber 1.3, Sugar 3.4, Protein 48.9
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 tende, 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.
TRADITIONAL YANKEE POT ROAST
Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years. -Vera Burke, West Pittston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.
Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
THE CLASSIC YANKEE POT ROAST
Make and share this The Classic Yankee Pot Roast recipe from Food.com.
Provided by -------
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 813.7, Fat 59.5, SaturatedFat 24.1, Cholesterol 208.7, Sodium 459.2, Carbohydrate 9.7, Fiber 1, Sugar 5.3, Protein 56.7
YANKEE POT ROAST
Despite the hours it requires, pot roast is extremely easy to prepare because it needs little tending while it cooks, and it produces satisfying food for a crowd or for several meals, often both. That it calls for relatively inexpensive cuts of beef is also in its favor.
Provided by Florence Fabricant
Categories dinner, main course
Time 4h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Season the meat with salt and pepper. Place a deep, heavy roasting pan or casserole on top of stove. Add oil and when it is hot, add meat, fat side down, and sear it. Then turn meat and brown on all sides. Remove meat from pan and set aside.
- Add the garlic, chopped onion and carrot to the pan and cook for 1 minute. Sprinkle with flour, cook for 1 minute longer, stirring constantly. Gradually add the water and the wine, allowing the sauce to thicken. Bring to a boil and add the thyme and bay leaves. Return the meat to the pan, season lightly with salt and pepper and place in the oven, uncovered.
- Cook uncovered for two hours, turning the meat every 30 minutes. The sauce should bubble gently; lower heat if it cooks too fast. If the sauce becomes too thick add water.
- Add all the remaining ingredients except the parsley. Cook 20 minutes longer, stirring once or twice. Remove from the oven and place on top of the stove.
- Remove meat from sauce and slice it in 1/2-inch-thick slices. Skim sauce of any excess fat and season with salt and pepper. Remove bay leaves. Reheat gently, spoon sauce and vegetables over meat, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1144 milligrams, Sugar 8 grams, TransFat 1 gram
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FANCY YANKEE POT ROAST - CROCK POT - SPARKLES OF YUM
From sparklesofyum.com
4.4/5 (24)Total Time 4 hrs 50 minsCategory Entree,DinnerCalories 695 per serving
- Coat the beef roast with flour on all surfaces. Heat the olive oil and saute the onions and garlic in a large skillet. Add the beef to the skillet and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside.
- Deglaze the skillet: Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot.
- Place the roast in a crock pot, pour the beef broth wine mixture over the roast. Add remaining beef broth. Add the potatoes, carrots, celery, onion, garlic, and bay leaves into the crock pot around the sides and place the thyme on top of the roast.
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