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.
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.
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
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 (CHEF GORDON RAMSAY) RECIPE - (4.2/5)
Provided by á-15956
Number Of Ingredients 20
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 POT ROAST
Make and share this Yankee Pot Roast recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 3h
Yield 4-6 pounds
Number Of Ingredients 15
Steps:
- You need a heavy gauge pot with at least 6 inch sides and a cover. Tie and season the roast. Let it sit out while you large dice all the vegetables, leave the garlic whole and lightly chop the herbs.
- Heat pan (Medium/High) add oil and sear the meat on all sides until light brown. This should take about 10 minutes; try not to move too much to get good coloring. Remove meat and add vegetables.
- Lightly caramelize the vegetables and scrap the fondt off the bottom of the pan. Make sure to add the denser vegetables first. Add herbs and cook until they become fragrant.
- Add roast back in and ladle stock around the roast. Cover and cook in a 325 degree oven for 2.5 hours turning the roast every half hour.
- Remove from the oven and take the meat out of the pot and strain the liquid through a fine mesh strainer.
- At this point you can add the vegetables that you want to serve with the roast into the pot with the strained liquid and the roast. Cook this covered in the oven for an additional 30-40 minutes.
- The garnish is all about preference. Traditionally it is carrot, potato, turnip, onion and celery. You can get creative and add mushrooms, tomatoes and even hardy greens such as Swiss chard or spinach.
Nutrition Facts : Calories 1046.8, Fat 43.3, SaturatedFat 14, Cholesterol 303.2, Sodium 620.5, Carbohydrate 62.4, Fiber 10, Sugar 19.4, Protein 105.7
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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- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
- Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.
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- Preheat the oven to 350°. In a blender or food processor, puree the tomatoes with their juices until almost smooth.
- Heat the vegetable oil in a large enameled cast-iron casserole. Season the roast generously with salt and pepper and add it to the casserole. Brown the meat over moderate heat until crusty all over, 10 to 12 minutes. Transfer the roast to a platter.
- Melt the butter in the casserole. Add the onions, carrots and celery and cook over moderate heat, stirring, until barely softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Sprinkle in the flour and cook, stirring, until incorporated, about 1 minute. Gradually stir in the diluted beef broth. Add the tomatoes, soy sauce, chili sauce and sugar and bring to a simmer.
- Put the roast back in the casserole. Cover the casserole and cook the meat in the oven for 2 hours, turning it halfway through. Add the potatoes, cover and cook for about 30 minutes longer or until both the meat and the potatoes are fork-tender but not falling apart.
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