Stovetop Yankee Pot Roast Recipes

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FANCY YANKEE POT ROAST



Fancy Yankee Pot Roast image

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 13

1/4 cup pure olive oil
3 onions, sliced
One 3- to 4-pound top or bottom round beef roast
Flour for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 or 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter at room temperature
2 rounded tablespoons flour

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.

STOVE TOP POT ROAST



Stove Top Pot Roast image

This is a simple and savory stove top pot roast made with turnips, carrots and potatoes. Warm up a nice loaf of bread and toss a salad, and you have a hearty meal.

Provided by sarah

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h30m

Yield 6

Number Of Ingredients 10

2 tablespoons vegetable oil
1 (3 pound) beef chuck roast
1 red onion, chopped
4 cloves garlic, crushed
4 stalks celery, chopped
1 tablespoon dried basil
salt and pepper to taste
6 medium red potatoes, quartered
6 turnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks

Steps:

  • Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides.
  • Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.

Nutrition Facts : Calories 607.9 calories, Carbohydrate 52 g, Cholesterol 103.4 mg, Fat 30.2 g, Fiber 8.7 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 231.4 mg, Sugar 11.4 g

TRADITIONAL YANKEE POT ROAST



Traditional Yankee Pot Roast image

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

1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon canola oil
2 large onions, coarsely chopped
2 cups sliced carrots
2 celery ribs, sliced
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1-3/4 cups water
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 medium potatoes, peeled and cut into eighths

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.

NEW ENGLAND POT ROAST



New England Pot Roast image

This pot roast goes from a dinner favorite to a dinner must-have thanks to the horseradish that gets spread on the outside of the roast. This classic recipe can easily be tailored to your family's liking using a few ingredient swaps. Check out our Expert Tips section for instructions on how to make a cream gravy pot roast or garlic-herb roast-you won't regret it!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 10

1 boneless beef chuck arm, shoulder or blade pot roast (4 lb)
1 to 2 teaspoons salt
1 teaspoon pepper
1 jar (8 oz) prepared horseradish
1 cup water
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions, skins removed
1/2 cup cold water
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
  • Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
  • Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
  • Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 7 g, TransFat 0 g

STOVETOP POT ROAST



Stovetop Pot Roast image

I make this hearty stovetop favorite at least twice a month- my husband, Jim, loves it! You can use whatever vegetables are abundant in your garden. I like to cut up the leftovers, add gravy and warm it up like a stew.

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 14

1 boneless beef chuck roast (3 to 4 pounds)
2 to 3 garlic cloves, sliced
2 tablespoons olive oil
1 large onion, cut into 1/2-inch slices
3 celery ribs, cut into 1/2-inch slices
2 medium turnips, peeled and cut into chunks
4 cups water
2 teaspoons beef bouillon granules
4 medium potatoes, peeled and quartered
1 pound carrots, cut into chunks
1/2 pound fresh green beans, trimmed
1/2 pound sliced fresh mushrooms
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

Nutrition Facts : Calories 360 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 276mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

STOVETOP YANKEE POT ROAST



Stovetop Yankee Pot Roast image

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

¼ cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

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

YANKEE POT ROAST (CHEF GORDON RAMSAY) RECIPE - (4.2/5)



Yankee Pot Roast (Chef Gordon Ramsay) Recipe - (4.2/5) image

Provided by á-15956

Number Of Ingredients 20

3 tablespoons canola oil
3 to 4 pounds beef chuck roast (trimmed & cut in half against the grain)
2 tablespoons all-purpose flour
Sea salt & black pepper
1 tablespoon tomato paste
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
1/2 large onion, cut into chunks
3 garlic cloves, peeled and crushed
Small bunch thyme
2 bay leaves
3 cups low sodium chicken stock
2 tablespoons all-purpose flour
3 to 4 tablespoons warm braising liquid
1 tablespoon tomato paste
4 ounces dried porcini mushrooms (soaked in warm water then drained)
1 pound small red potato cut into 2-inch chunks
2 carrots, cut into chunks
Sea-salt & pepper to taste
Handfull parsley, chopped

Steps:

  • Season the chuck roast generously with salt & pepper; massage into meat. Dredge through flour shaking off any excess. Heat 6 quart low pressure cooker over medium heat, add oil, then heat until shimmering. Sear roast on all sides until golden brown (about 15 minutes) Remove from pan & set aside. Add onions, carrots, celery & tomato paste to pan, stir well to coat. Cook about 2 to 3 minutes. Add bay leaves, garlic & thyme. Stir cooking about 1 minute. Add roast & resting liquid to pan, then add chicken stock to come about halfway up roast. Bring all to a simmer. Cover making sure it is well sealed. Cook on a medium, low flame, an active simmer for about 1 hour. Carefully remove lid, and remove pot from heat. Carefully remove roast from pan and set aside, pour contents of pan through a strainer into a large bowl. Press liquid from vegetables with a spatula - discard vegetables. To Finish: In a small bowl whisk 2 tablespoons of flour with 3 to 4 tablespoons of broth from the pan to form a liquid paste. Place pot back on medium heat, add 2 tablespoons of cooking oil to heat. Saute onions & mushrooms about 2 minutes. Add to pot along with tomato paste, carrots, potatoes and flour mixture. Stir well and season with salt & pepper. Pour strained cooking liquid back into pan, stir well. Bring to boil then reduce to a simmer. Add roast back to pan & cover. Seal lid well and simmer bout 15 minutes. Once done, remove roast and rest for about 10 minutes. Slice meat against the grain & place on platter. Arrange vegetables around it and lightly dress with sauce. Sprinkle over with fresh parsley. Serve remaining sauce on the side.

YANKEE-EST POT ROAST



Yankee-est Pot Roast image

The meat falls apart and melts in your mouth....veggies taste sweet as candy with the addition of sweet basil. A great Sunday dinner :)

Provided by Karen..

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cloves garlic, minced
3 -4 lbs boneless beef chuck roast
1/4 cup all-purpose flour
1/4 cup vegetable oil
1 cup tomato juice
6 carrots, peeled and sliced into chunks
2 medium onions, chopped
2 bay leaves
1 teaspoon dried sweet basil leaves
1 teaspoon salt
1/4 teaspoon black pepper
4 medium potatoes, peeled and cut into large chunks

Steps:

  • Rub garlic into roast and coat all over with flour.
  • In a large dutch oven, brown roast over medium high heat in oil.
  • Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
  • Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
  • Add potatoes and simmer an additional 30 minutes, or until fork tender.
  • Remove bay leaves and serve.

Nutrition Facts : Calories 1254.5, Fat 80.8, SaturatedFat 28.8, Cholesterol 234.7, Sodium 1023.6, Carbohydrate 60.8, Fiber 8.6, Sugar 10.4, Protein 69.6

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