Yankee Pot Roast. In a Dutch oven, brown roast on all sides over medium-high heat in oil. Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Heat olive oil in a large Dutch oven over medium-high heat.

Thoroughly dredge the beef in the flour, covering all the. Season the meat with salt and pepper. Place a deep, heavy roasting pan or casserole on top of stove. You can have Yankee Pot Roast using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Yankee Pot Roast

It's 1/3 cup of vegetable oil.
Prepare 1 of chuck roast (2-3 lbs.).
Prepare Dash of salt and black pepper.
Prepare 1 tsp. of paprika.
You need 1 tsp. of thyme.
Prepare 2 cups of beef broth.
You need 1 cup of red wine.
It's 1 of bay leaf.
Prepare 1 sprig of rosemary.
You need 1 of medium onion, cut into wedges (8 pieces).
It's 1 lb. of medium carrots, cut into 1-inch pieces.
Prepare 2 of celery stalks, cut into 1-inch pieces.
You need 1 can (6 oz.) of tomato paste.
You need 1/2 tsp. of clove (grated or powdered).
You need 1/2 tsp. of allspice (ground or powdered).
Prepare 1/4 cup of Marsala wine (optional).
It's 1 of red bell pepper, cut into 1-inch pieces.
You need 8 oz. of large mushrooms, halved or quartered.

Add oil and when it is hot, add meat, fat side down, and sear it. Our Yankee pot roast recipe calls for carrots, celery, and pearl onions, but you can swap them out for equal amounts of your favorite vegetables. We've also called for red wine (a common ingredient in modern pot roasts) for richer flavor. If you prefer not to use it, substitute extra beef stock.

Yankee Pot Roast step by step

Preheat oven 325˚..
Heat a large pot or heavy skillet over medium-high heat with cooking oil. Season the roast with the dried herbs and then sear the meat in the hot oiled pan for 5 minutes per side.
Place the meat in a heavy Dutch-oven pot and add the broth, wine, and the bay leaf. Add all the onions and a small sampling of carrots and celery. [The main vegetables will be added in later].
Cover the pot and place in a heated oven for 1 hour and 45 minutes..
Remove the pot from the oven and drain off about 2 cups of the pot juices into a small / medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil..
Reduce the heat to a simmer and cook uncovered for 10 minutes. [The gravy will begin to thicken a bit] Season with salt and pepper, including some clove and ground allspice. Add the Marsala wine to taste..
Discard the cooked carrots and celery from the large pot and add in new ones along with the bell pepper and mushrooms and the “new” gravy..
Carefully flip the roast over and place the pot back in the oven, uncovered, and continue to cook for another 1 hour and 20 minutes..
The pot roast is done when the vegetables (carrots & celery) are soft to the bite. Serve with mashed potatoes or wide flat noodles..

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. Heat the vegetable oil in a large enameled cast-iron casserole.