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.
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
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
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 SOUP
Tastes like the Yankee Pot Roast Soup at the Montanas restaurant chain (I'm in Canada) - thick, hearty and fragrant. I typically add more beef than the recipe calls for as I usually cut up a small roast. Tastes even better reheated. I freeze it in individual size containers to microwave for lunch at work. (Bring extra - your colleagues will want to try it!)
Provided by fluffystew
Categories Roast Beef
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
- Add salt, pepper, garlic, broth, vegetables and tomato paste.
- Bring to a boil.
- Add bay leaves and Magi.
- Reduce heat to medium-low (so soup is simmering).
- Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).
Nutrition Facts : Calories 325.4, Fat 10.7, SaturatedFat 5.3, Cholesterol 84, Sodium 1446.5, Carbohydrate 26.7, Fiber 3.9, Sugar 6.4, Protein 32.1
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 TOAST
Steps:
- The night before serving, make Vermont Morning® Multi-Grain Hot cereal, per the package instructions: (stir grains into boiling water, reduce heat and simmer for 8-10 minutes.) While still hot, pour the cereal onto a cookie sheet with sides and lined with plastic wrap (so the grains aren't discolored by the metal). Spread evenly to the edges, about half an inch thick. Smooth the top. Cover with plastic wrap, sticking it to the surface so the cooked grains don't dry out. Refrigerate and cool until it is firm. In the morning, using a spatula or knife, cut the Yankee Toast into squares or shapes the size you'd like to serve. Place Yankee Toast in a non-stick pan lightly coated with butter or canola oil on medium heat. Sauté both sides until golden and crisp. For fat-free cooking, place Yankee Toast on a lightly oiled broiler pan. Nap with maple syrup so the squares don't dry out. Broil both sides until golden and crisp. While the Yankee Toast is cooking, prepare your favorite fresh fruit. Serve with hot Vermont Maple Syrup, fresh fruit and yogurt. An option is to cook the cereal with your favorite dried fruit so the fruit is inside each piece as well. Top with matching fresh fruit and serve as noted above. For Brunch, put out a pretty display of a variety of fresh fruit, shaved coconut, orange sections, chocolate chips, chopped peacans and give your guests their choice of toppings...along with the yogurt and Vermont Maple Syrup!
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