Yankee Pot Roast. While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed. This Yankee pot roast is a beef roast that's been braised to meltingly tender perfection, seasoned with bacon, and served with potatoes and vegetables. A hearty and comforting meal all in one pot!

The dish is centered on a piece of beef, usually a tougher cut. As if they don't, as well, sometimes also fail you, too. Fat lips fail Gore Vidal. [Note: could lead to. You can cook Yankee Pot Roast using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Yankee Pot Roast

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

A traditional Yankee pot roast made with carrots, onions, celery, and red wine View image. Stovetop Yankee Pot Roast. this link is to an external site that may or may not meet accessibility guidelines. This Yankee pot roast is simmered with vegetables. Vegetables in this Yankee pot roast recipe include rutabaga, carrots, potatoes, and onions.

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..

A Yankee Pot Roast is usually made with root vegetables, potatoes and sometimes tomatoes for extra flavor. You can also add celery and other veggies that you may like, for example, mushrooms. Pot roast is a beef dish made by slow-cooking a usually tough cut of beef in moist heat, sometimes with vegetables. Tougher cuts such as chuck steak, bottom round. Grandma's ultratender Yankee Pot Roast spiked with hot sauce is for one of those moods when you feel deeply deserving of a good meal.