STOVETOP POT ROAST
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
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.
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.
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.
NEW ENGLAND POT ROAST
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
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
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-EST POT ROAST
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
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
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
More about "stovetop yankee pot roast recipes"
TRADITIONAL YANKEE POT ROAST RECIPE | MYRECIPES
From myrecipes.com
4.7/5 (18)Calories 290 per servingServings 10
- 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.
7 BONE CHUCK POT ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE BEST POT ROAST! (STOVE TOP RECIPE!)
From chefsavvy.com
STOVETOP POT ROAST YOUR FAMILY WILL LOVE - SOUTHERN EATS …
From southerneatsandgoodies.com
OLD FASHIONED POT ROAST - DEEP SOUTH DISH
From deepsouthdish.com
STOVETOP POT ROAST – COOKIN' AMIGO
From cookinamigo.com
CLASSIC YANKEE POT ROAST RECIPE | YANKEE MAGAZINE
From newengland.com
STOVETOP POT ROAST RECIPE - RECIPETIPS.COM
From recipetips.com
EASY STOVETOP POT ROAST WITH VEGETABLES RECIPE - THE …
From thespruceeats.com
STOVETOP YANKEE POT ROAST | RECIPE | POT ROAST, ROAST, CROCK POT …
From pinterest.ca
STOVE TOP POT ROAST | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
STOVETOP YANKEE POT ROAST | RECIPESTY
From recipesty.com
POT ROAST RECIPE STOVE TOP ONION SOUP RECIPES
From stevehacks.com
STOVE TOP CHUCK ROAST - THE BEST! – THE 2 SPOONS
From the2spoons.com
STOVETOP YANKEE POT ROAST RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
YANKEE POT ROAST RECIPE STOVE TOP | DEPORECIPE.CO
From deporecipe.co
STOVETOP YANKEE POT ROAST : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MOM'S OLD FASHIONED STOVETOP POT ROAST - KITCHEN DIVAS
From kitchendivas.com
YANKEE POT ROAST - BEST COMFORT FOOD | GIANGI'S KITCHEN
From giangiskitchen.com
RECIPE: NEW ENGLAND YANKEE POT ROAST (STOVETOP OR OVEN)
From recipelink.com
STOVETOP YANKEE POT ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
STOVETOP YANKEE POT ROAST | RECIPE | POT ROAST, ROAST, POT ROAST …
From pinterest.com
STOVE TOP POT ROAST RECIPE | RECIPES.NET
From recipes.net
YANKEE POT ROAST - YOUTUBE
From youtube.com
CROCKPOT YANKEE POT ROAST (EASY SLOW COOKER MEAL) - BAKE IT WITH …
From bakeitwithlove.com
YANKEE-EST POT ROAST RECIPE - FOOD NEWS
From foodnewsnews.com
STOVETOP YANKEE POT ROAST | RECIPE | POT ROAST, ROAST, STOVE TOP …
From pinterest.com
YANKEE POT ROAST - DINNER AT THE ZOO
From dinneratthezoo.com
CLASSIC STOVE TOP POT ROAST RECIPE - YOUTUBE
From youtube.com
STOVE TOP POT ROAST RECIPE - COOKEATSHARE
From cookeatshare.com
STOVETOP YANKEE POT ROAST RECIPE PHOTOS - GO FOOD
From gofoodfood.cc
You'll also love