How to Make Yummy Yankee Pot Roast

Yankee Pot Roast. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Combine broth, ketchup, and Worcestershire; pour over roast.

Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. 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. You can cook Yankee Pot Roast using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Yankee Pot Roast

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

A traditional Yankee pot roast made with carrots, onions, celery, and red wine is easy to make on the stove! Rub garlic onto roast, then coat with flour. In a large Dutch oven, brown roast in oil. Add the tomato juice, carrots, onions, celery, bay leaves, salt, thyme and pepper; bring to a boil.

Yankee Pot Roast step by step

1. Preheat oven 325˚..
2. 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.
3. 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].
4. Cover the pot and place in a heated oven for 1 hour and 45 minutes..
5. 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..
6. 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..
7. 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..
8. 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..
9. The pot roast is done when the vegetables (carrots & celery) are soft to the bite. Serve with mashed potatoes or wide flat noodles..

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