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.
YANKEE POT ROAST
This recipe is from The Frugal Gourmet Cooks American Cookbook and is in response to a request for this recipe. Serve this with some homemade dinner rolls, fruit salad and you will be be asked to host this dinner again, often.
Provided by CindiJ
Categories Roast Beef
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat large Dutch oven, about 6-7 quarts, and brown the salt pork (can use bacon). Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. Brown it well on both sides, turning it with a wooden fork or spatula so you do not puncture the meat.
- When brown, add 2 cups water to the pot and then the bay leaf, garlic, thyme and parsley.
- Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bttom of the pot.
- Add the carrots, onions and turnip; cover and cook for 1/2 hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until they are tender. WATCH THAT WATER!
- Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook for a few minutes.
- Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux. Use as much or as little roux as you like. The thickness of the gravy is up to you. Correct the seasoning in the gravy and serve the pot roast. You may wish to darken the gravy with some Kitchen Bouquet.
Nutrition Facts : Calories 879.9, Fat 56.3, SaturatedFat 23.8, Cholesterol 177.9, Sodium 331.9, Carbohydrate 45.1, Fiber 6.5, Sugar 7.5, Protein 47.2
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
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
CROCK POT YANKEE POT ROAST AND VEGETABLES
Make and share this Crock Pot Yankee Pot Roast and Vegetables recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 8h40m
Yield 5-6 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 96.7, Fat 0.3, SaturatedFat 0.1, Sodium 126.2, Carbohydrate 21.9, Fiber 3, Sugar 3.3, Protein 2.4
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
I browsed the pot roast recipes and didn't see one quite like this. This recipe originated with my grandmother, and was passed down to myself. I've made other more complicated pot roast recipes, but none of them beat this one. I hope you enjoy it.
Provided by Chef_from_the_Midwe
Categories Roast Beef
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Season roast on both sides. Place roast in bottom of heavy dutch oven or roasting pan. Surround with veggies.
- Mix together water, cream of mushroom soup, and steak sauce. Pour mixture over roast and veggies, ensuring that there is enough liquid to cover 3/4 of the roast. Add more water as necessary. Sprinkle the onion soup mix over the top of the roast and veggies. Cover.
- Place covered roast in oven. Reduce oven temperature to 325°F Slow roast until fork tender, 3 1/2 to 4 hours.
Nutrition Facts : Calories 542.3, Fat 19.6, SaturatedFat 8.3, Cholesterol 187.1, Sodium 881.7, Carbohydrate 29.1, Fiber 3.7, Sugar 3.6, Protein 63.4
INSTANT POT® YANKEE POT ROAST
This kind of pressure cooking turns complex weekend-only dishes into everyday fare. For this Instant Pot® recipe, I adapted our recipe for classic Yankee pot roast, using baby carrots and frozen pearl onions to cut down on prep time. Coating the roast with seasoned flour before browning adds flavor and helps thicken the sauce--an important step in a sealed system where water can't evaporate. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice.
Provided by Jill Sander
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h50m
Yield 14
Number Of Ingredients 17
Steps:
- Pat chuck roast dry with a paper towel. Stir together flour, salt, and pepper in a small bowl. Sprinkle flour mixture all over the roast, pressing lightly to ensure it sticks to the meat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
- Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot along with bay leaf.
- Close and lock the lid, select Meat/Stew function, and set timer for 40 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate and tent with aluminum foil for 15 minutes.
- Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.8 g, Fiber 1.2 g, Protein 14.5 g, SaturatedFat 5.5 g, Sodium 496 mg, Sugar 3.1 g
WW 9 POINTS - YANKEE POT ROAST
Make and share this Ww 9 Points - Yankee Pot Roast recipe from Food.com.
Provided by mariposa13
Categories Roast Beef
Time 4h
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 697.9, Fat 22.9, SaturatedFat 8.3, Cholesterol 92.2, Sodium 2514.2, Carbohydrate 84.6, Fiber 9.8, Sugar 13.6, Protein 38.3
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