Best Yankee Pot Roast Chef Gordon Ramsay Recipes

THE CLASSIC YANKEE POT ROAST

Steps:

• In large heavy pan, brown pt roast in shortening.
• Pour off fat.
• Stir in tomato soup, onion, & garlic.
• Cover & simmer 3 hours or until tender.
• Stir & skim off fat.
• Thicken gravy, if desired.

SUNDAY POT ROAST WITH PAN GRAVY RECIPE - (4.6/5)

Steps:

• Preheat oven 300°F. Bring roast to room temperature by leaving on counter top about 1 hour. Quarter the onion. Preheat Dutch oven (6 quart enamel cast iron pan) over high heat. Add half the olive oil. Brown onion about 4 minutes and remove to a plate. Brown carrots about 4 minutes and remove to a plate. Season the roast with salt and pepper. Add remaining olive oil to pan and sear the meat on all sides. Searing the meat will take about 8 to 10 minutes and then remove to a plate. Deglaze the pan with the red wine scraping the bottom and cook the wine over medium heat about 3 minutes and turn off the heat. Return the roast, onions and carrots to the pan. Whisk the beef broth, spices and herbs and pie over the roast. Cover and slow cook 4 hours or until tender. Allow roast to rest tented with foil at least 30 minutes. Remove the roast to a large plate and shred with 2 forks. Remove vegetables to the same plate with s slotted spoon. Cover with foil to keep warm. For the gravy: Strain the cooking liquid and place in the refrigerator. In a sauce pan over medium heat make a roux by melting 3 tablespoons butter and whisk in 3 tablespoons flour and cook about 30 seconds. Skim fat off of the pan juices and discard. ehisk pan juices into the roux. Cook over medium heat whisking often about 10 minutes or until desired thickness. The gravy is ready when it coats the back of a spoon.

TRADITIONAL YANKEE POT ROAST

Steps:

• In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

FANCY YANKEE POT ROAST

Steps:

• In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
• When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
• To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
• Image courtesy of Jeffrey Allen.

GORDON'S POT ROAST

Steps:

• Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
• Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
• Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
• Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .