Easiest Way to Cook Tasty Yankee Pot Roast

American Food With New Recipes, fresh from mommy.

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. In a large Dutch oven, brown roast in oil.

Yankee Pot Roast 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. A variety of vegetables add flavor to this great-tasting Yankee pot roast. You can cook Yankee Pot Roast using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Yankee Pot Roast

  1. It's 1 of 3+ lb. Chuck Roast.
  2. You need 1 of large Onion, large dice.
  3. It's 3 of stalks Celery, sliced.
  4. Prepare 1 of can Beef Broth.
  5. You need 2 of cups Water with 2 beef bullion cubes.
  6. Prepare 1 of pk. mini Carrots.
  7. You need 5 of Red Potatoes, quartered.
  8. Prepare 3 of stalk Celery, in 2" cuts.
  9. Prepare 1 of Spices.
  10. It's 1/3 of cup flour, mixed in 1/2 cup water.

The pot roast is slowly simmered to perfection with potatoes, carrots, and diced rutabaga. It's a classic meal you can enjoy any time of the year. A traditional Yankee pot roast made with carrots, onions, celery, and red wine is easy to make on the stove! Melt the butter in the casserole.

Yankee Pot Roast step by step

  1. Sprinkle meat with salt, pepper, and garlic powder. Fry in large pan, both sides, till browned..
  2. In Crock Pot, add onion and sliced celery. Add meat. Add liquid ingredients..
  3. Add 1 Tsp. each: Thyme, Italian seasoning, Pepper, Garlic..
  4. Cover and cook on high 2 hrs..
  5. Add rest of vegetables and cook for 3 hrs..
  6. Remove meat to plate, keep warm..
  7. Add flour slurry to crock pot and cook on high 20 mins..
  8. Serve meat with gravy and vegs..

Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Carve pot roast into thin slices. Yankee pot roast is a dish that originated in the United States but is based off a European cooking technique called braising. The dish is centered on a piece of beef, usually a tougher cut, that is first seared in a deep pan, then simmered in a stock or its own juices, or both.