Best Yankee Pot Roast Recipes

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.

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.

STOVETOP YANKEE POT ROAST

Steps:

• Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
• When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

INSTANT POT® YANKEE POT ROAST

Steps:

• Pat chuck roast dry with a paper towel. Stir together flour, salt, and pepper in a small bowl. Sprinkle flour mixture all over the roast, pressing lightly to ensure it sticks to the meat.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
• Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot along with bay leaf.
• Close and lock the lid, select Meat/Stew function, and set timer for 40 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate and tent with aluminum foil for 15 minutes.
• Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

YANKEE POT ROAST (CHEF GORDON RAMSAY) RECIPE - (4.2/5)

Steps:

• Season the chuck roast generously with salt & pepper; massage into meat. Dredge through flour shaking off any excess. Heat 6 quart low pressure cooker over medium heat, add oil, then heat until shimmering. Sear roast on all sides until golden brown (about 15 minutes) Remove from pan & set aside. Add onions, carrots, celery & tomato paste to pan, stir well to coat. Cook about 2 to 3 minutes. Add bay leaves, garlic & thyme. Stir cooking about 1 minute. Add roast & resting liquid to pan, then add chicken stock to come about halfway up roast. Bring all to a simmer. Cover making sure it is well sealed. Cook on a medium, low flame, an active simmer for about 1 hour. Carefully remove lid, and remove pot from heat. Carefully remove roast from pan and set aside, pour contents of pan through a strainer into a large bowl. Press liquid from vegetables with a spatula - discard vegetables. To Finish: In a small bowl whisk 2 tablespoons of flour with 3 to 4 tablespoons of broth from the pan to form a liquid paste. Place pot back on medium heat, add 2 tablespoons of cooking oil to heat. Saute onions & mushrooms about 2 minutes. Add to pot along with tomato paste, carrots, potatoes and flour mixture. Stir well and season with salt & pepper. Pour strained cooking liquid back into pan, stir well. Bring to boil then reduce to a simmer. Add roast back to pan & cover. Seal lid well and simmer bout 15 minutes. Once done, remove roast and rest for about 10 minutes. Slice meat against the grain & place on platter. Arrange vegetables around it and lightly dress with sauce. Sprinkle over with fresh parsley. Serve remaining sauce on the side.

CROCK POT YANKEE POT ROAST AND VEGETABLES

Steps:

• Season roast with salt and pepper.
• Combine vegetables and seasonings in crock pot.
• Place beef over vegetables, and pour broth over beef.
• Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
• Remove beef to serving platter, and arrange vegetables around beef.
• Remove and discard bay leaves.
• To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
• Skim off and discard fat.
• Measure remaining juices and heat to a boil in small saucepan.
• For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
• Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

YANKEE POT ROAST

Steps:

• Preheat oven to 350 degrees. Season the meat with salt and pepper. Place a deep, heavy roasting pan or casserole on top of stove. Add oil and when it is hot, add meat, fat side down, and sear it. Then turn meat and brown on all sides. Remove meat from pan and set aside.
• Add the garlic, chopped onion and carrot to the pan and cook for 1 minute. Sprinkle with flour, cook for 1 minute longer, stirring constantly. Gradually add the water and the wine, allowing the sauce to thicken. Bring to a boil and add the thyme and bay leaves. Return the meat to the pan, season lightly with salt and pepper and place in the oven, uncovered.
• Cook uncovered for two hours, turning the meat every 30 minutes. The sauce should bubble gently; lower heat if it cooks too fast. If the sauce becomes too thick add water.
• Add all the remaining ingredients except the parsley. Cook 20 minutes longer, stirring once or twice. Remove from the oven and place on top of the stove.
• Remove meat from sauce and slice it in 1/2-inch-thick slices. Skim sauce of any excess fat and season with salt and pepper. Remove bay leaves. Reheat gently, spoon sauce and vegetables over meat, sprinkle with parsley and serve.

WW 9 POINTS - YANKEE POT ROAST

Steps:

• Preheat oven to 350ºF.
• Coat a Dutch oven (a large pot with a tight-fitting lid) with cooking spray.
• Heat over medium-high heat.
• Sprinkle roast with pepper and salt.
• Place in pot and scatter onions around roast.
• Cook, turning roast and stirring onions occasionally, until roast and onions are browned, about 8 minutes.
• Pour water into pot; stir in soup mix, vinegar and thyme and bring to a boil.
• Cover and cook 1 1/2 hours.
• Place potatoes and carrots around roast; cover and bake until roast and vegetables are tender, about 2 hours more.
• Remove one potato from pot and puree in a blender.
• Stir into gravy to thicken.
• Transfer roast to a cutting board and slice against grain into 16 slices.
• Serve with vegetables and gravy.
• Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.

YANKEE POT ROAST

Steps:

• Preheat your oven to 350° and position a rack in the lower half of the oven. Pat the meat dry and season liberally on all sides with salt and pepper. Set a large Dutch oven over medium-high heat, and add 2 tablespoons of olive oil. Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside. Lower the heat to medium and add the remaining olive oil. Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are translucent, about 6 minutes. Deglaze the pot: Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot. Add the tomato paste; then return the browned roast to the pot, adding more stock to come a little more than halfway up the meat (the amount of stock you'll need will vary with the size of the roast). Bring to a simmer. Once it's simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil; then cover with the lid. Transfer the pot to the oven and cook until the beef is quite tender, 2 to 2½ hours. Be sure the liquid in the pot is simmering, not boiling, and that there's enough liquid to prevent the meat from drying out. Remove the pot from the oven and arrange the vegetables, bay leaf, and herb sprigs around the meat. Cover and return to the oven for an additional 20 to 30 minutes, or until the vegetables are tender and a knife slips easily in and out of the meat. Transfer the roast to a plate and tent with foil for 15 minutes. To serve, slice against the grain, or use two forks to pull the beef into chunks. Discard the bay leaf and herb sprigs; then arrange the beef and vege­tables on a platter. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice.

YANKEE POT ROAST SOUP

Steps:

• In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
• Add salt, pepper, garlic, broth, vegetables and tomato paste.
• Bring to a boil.
• Add bay leaves and Magi.
• Reduce heat to medium-low (so soup is simmering).
• Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).

YANKEE-EST POT ROAST

Steps:

• Rub garlic into roast and coat all over with flour.
• In a large dutch oven, brown roast over medium high heat in oil.
• Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
• Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
• Add potatoes and simmer an additional 30 minutes, or until fork tender.
• Remove bay leaves and serve.

HERB-STUFFED YANKEE POT ROAST WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 325 F. Trim exterior fat from roast. Using kitchen twine, tie roast around its circumference. Combine Thyme, garlic, 1 tsp. salt, and 1/2 tsp pepper. Pat meat dry. Cut 1 inch deep slits into the meat with a paring knife; stuff with thyme mixture. Season roast well on both sides with salt and pepper. Heat oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer roast to a platter Saute onions, celery, and died carrots in the pan drippings, stirring often, until onions start to soften, about 5 minutes. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour. Deglaze the pot with wine, scraping up any browned bits. Stir in broth; bring liquid to boil return seared roast to the pot. Cover pot, place in oven, and braise for 2 hours. Remove pot from the oven. Transfer roast to a platter, Strain sauce, discarding the vegetables. Stir Worcestershire, Dijon mustard and bay leaf into sauce. Return sauce and roast to the pot. Add potatoes, turnip and carrot pieces to the pot. Cover the pot; return roast to the oven and cook for 1 to 1 1/2 hours, until the meat is fork tender. Add the mushrooms to the pot during the final 10 minutes of cooking. Transfer the roast and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off and discard fat. Season sauce with salt and pepper. To serve, spoon sauce over pot roast and vegetables; garnish with a sprig of thyme.

FANCY YANKEE POT ROAST

Steps:

• Heat olive oil in a large cast iron dutch oven, over medium heat.
• Sauté onion until golden.
• Thoroughly dredge the beef in flour, covering all surfaces.
• Add to the pan and brown on all sides.
• Add the carrots, beef broth, wine, thyme, black pepper, and salt.
• Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours).
• When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies.
• Add cornstarch to water, stir until dissolved and add to broth stirring until thickened.
• Remove from heat.
• Enjoy.

YANKEE POT ROAST

Steps:

• 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. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally. , Add potatoes; simmer for 30 minutes or until tender. Remove bay leaf. Remove roast and slice; serve with vegetables and gravy.

YANKEE POT ROAST OF BEEF WITH VEGETABLES (IN THE CROCK-POT)

Steps:

• Place vegetables into the bottom of the crock-pot.
• Season the beef generously with salt and pepper, then place in pot.
• Add the liquid, bay leaf, and dried marjoram.
• Cover and cook on LOW heat 10 to 12 hours (or HIGH heat 5 to 6 hours).
• Remove meat and vegetables with slotted spoon and thicken drippings for gravy if desired.

YANKEE POT ROAST WITH BEER

Steps:

• 1. Wet your roast with water, milk, half/half or cream or you can use a broth. Salt, garlic powder (optional) and pepper it and then coat it well with flour. In a dutch oven, melt the butter and add the 1 Tblsp. of olive oil. On high heat brown the roast on both sides. Add the garlic clove.
• 2. Add a pinch of nutmeg to top of the roast. Sprinkle a bit of paprika on top of the roast. Add the onions to top of roast. Pour the beer down the sides and add the Myrtle leaf or bay leaf (optional) to the beer. Return to high heat until the beer begins to boil. Turn down to med. low and cover with the lid ever so slightly a jar. Cook roast until almost tender and turn it. A good Yankee Pot Roaste must stick to the bottom once. Add more beer if needed. Add potatoes and carrots and cook all until tender.
• 3. Add the green beans to the top of the roast and cook until green beans are done. Remove green beans to a serving dish and keep warm. Remove potatoes and carrots to a serving dish and keep warm. Remove roast and make your gravy with flour and water. Slice roast, place on large serving plater and pour a litte gravy on top. Add the potatoes and carrot place on the serving plate around the roast. Serve.

YANKEE POT ROAST

Steps:

• Heat large Dutch oven, about 6-7 quarts, and brown the salt pork (can use bacon). Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. Brown it well on both sides, turning it with a wooden fork or spatula so you do not puncture the meat.
• When brown, add 2 cups water to the pot and then the bay leaf, garlic, thyme and parsley.
• Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bttom of the pot.
• Add the carrots, onions and turnip; cover and cook for 1/2 hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until they are tender. WATCH THAT WATER!
• Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook for a few minutes.
• Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux. Use as much or as little roux as you like. The thickness of the gravy is up to you. Correct the seasoning in the gravy and serve the pot roast. You may wish to darken the gravy with some Kitchen Bouquet.

INDIAN POT ROAST FROM YANKEE MAGAZINE

Steps:

• Saute garlic in butter. Rub meat with salt and flour. Brown it well on all sides in butter. Lay meat on a bed of thin-sliced onion in a large Dutch oven or any pot with a tight-fitting lid. Add butter, spices, and seasonings, and pour rum or wine over meat. (A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.) Cover tightly and simmer 3 to 4 hours, until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last 30 minutes of cooking. For the last 12 minutes of cooking, add the dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, rounded platter and surround with dumplings and carrots. Stir gravy until smooth, correcting seasoning if necessary. Pour gravy over roast; if fresh dill is available, cut it over the dish with a lavish hand.
• Dumplings: Stir together dry ingredients, then add the milk gradually. Drop by the spoonful into gravy and cook with pot roast or stew during the last 12 minutes of cooking.

YANKEE POT ROAST

Steps:

• Preheat broiler.
• Season roast with pepper and place in a broiler pan. Broil until all sides are browned.
• Reduce oven temperature to 325ºF.
• In a large oven safe sautepan, combine onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil.
• Add roast and bring to a low simmer.
• Cover tightly, return to oven and cook for 1 1/2 hours.
• Add potatoes, carrots and celery; continue cooking for another hour.
• Remove from oven; slice meat and arrange on a platter with potatoes and carrots.
• Take the onions, celery, and juice and heat in a skillet; add mushrooms and cook until tender.
• Serve over roast.

YANKEE POT ROAST

Steps:

• Brown Beef on all sides in fat in a large heavy pan.
• Pour in beef broth.
• Cover; cook over low heat for 2 hours and 30 minute.
• Add salt, pepper, rosemary, carrots, turnips, and onions.
• Cover; cook for 1 hour longer or until beef and vegetables are done.
• Remove beef and vegetables to a heated platter.
• Blend 1/4 cup water with flour ; stir mixture slowly into the pan juices.
• Cook stirring constantly.
• Stir until thickened.
• Season with additional salt and pepper.