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. Directions In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden.

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. Heat olive oil in a large Dutch oven over medium-high heat. You can have 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.
Prepare 1 of chuck roast (2-3 lbs.).
You need Dash of salt and black pepper.
You need 1 tsp. of paprika.
Prepare 1 tsp. of thyme.
You need 2 cups of beef broth.
You need 1 cup of red wine.
You need 1 of bay leaf.
Prepare 1 sprig of rosemary.
You need 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.
Prepare 1/2 tsp. of clove (grated or powdered).
You need 1/2 tsp. of allspice (ground or powdered).
You need 1/4 cup of Marsala wine (optional).
It's 1 of red bell pepper, cut into 1-inch pieces.
Prepare 8 oz. of large mushrooms, halved or quartered.

Sprinkle roast with salt and pepper. Heat oil in large stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Combine beef broth, red wine, thyme and remaining flour mixture; add to stockpot and bring to a boil.

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..

Most Recent Customer Reviews: "Even though this is a flimsy knockoff of J. Rowling, Hitchens has crafted a whimsical fairytale about a teetotaler with chronic hiccups who goes off the wagon after his parents are killed, and falls in with a group of leprechauns from the mythical Kingdom. Heat the vegetable oil in a large enameled cast-iron casserole. Season the roast generously with salt and pepper and add it to the casserole. Brown the meat over moderate heat until crusty all.