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. Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. Here's a traditional main dish that's tested and true.
A hearty and comforting meal all in one pot! 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. Yankee pot roast is a dish that originated in the United States but is based off a European cooking technique called braising. You can cook Yankee Pot Roast using 18 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Yankee Pot Roast
- It’s 1/3 cup of vegetable oil.
- You need 1 of chuck roast (2-3 lbs.).
- It’s Dash of salt and black pepper.
- It’s 1 tsp. of paprika.
- Prepare 1 tsp. of thyme.
- Prepare 2 cups of beef broth.
- Prepare 1 cup of red wine.
- Prepare 1 of bay leaf.
- Prepare 1 sprig of rosemary.
- It’s 1 of medium onion, cut into wedges (8 pieces).
- Prepare 1 lb. of medium carrots, cut into 1-inch pieces.
- You need 2 of celery stalks, cut into 1-inch pieces.
- You need 1 can (6 oz.) of tomato paste.
- It’s 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).
- Prepare 1 of red bell pepper, cut into 1-inch pieces.
- It’s 8 oz. of large mushrooms, halved or quartered.
The dish is centered on a piece of beef, usually a tougher cut. Yankee Pot Roast – A classic New England recipe – this pot roast with First, a great collection of classic recipes (like today's Yankee Pot Roast recipe), a willingness to experiment in the kitchen. 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.
Yankee Pot Roast instructions
- 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..
Warm yourself up with a Woodson & James Angus beef Yankee pot roast. It's simple to prepare from cuts of W&J beef like brisket, rump roast, 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. Plus: More Beef Recipes and Tips. For many a New Englander, there's nothing more comforting than a rich and flaky pot roast served with mash potatoes and carrots.