Yankee Pot Roast
Beef Dinner
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 People
Ingredients
- 5 Pound Chuck Roast Trim off fat. Bone in preferred
- 5 Clove Garlic Chopped
- 1 Large Carrot Chopped
- 3 Stalks Celery Chopped
- 6 Sprigs Thyme Whole
- 2 Bay Leaves
- 3 Tablespoon Flour
- 3 1/2 Cup Chicken Broth
- 2 Tablespoon Tomato Paste
- 10 Small Onion Whole
- 2 Pound Carrots 1 inch pieces
- 3 Pound Potatoes Peeled and cut in chunks
- 1 1/2 Pound Mushrooms Large ones quartered
Instructions
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Salt and pepper meat on both sides and sear on both sides in hot pot with canola oil.
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Remove from pot and add chopped onion, celery, carrot and garlic.
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Cook until softened. Add flour, mix 2-3 minutes.
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Add broth, tomato paste and herbs.
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Bring to boil on top of stove then transfer, covered, to a 325 degree oven.
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Turn meat after one hour, then add vegetables, except potatoes after about 1.5 hours.
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Instead of small onions, I use Vidalia onions cut in chunks.
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Cook potatoes in salted water separately.
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Cook meat for 3 hours total, then add potatoes and serve.
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Recipe Notes
Original recipe says to add potatoes to meat and vegetables in oven, but they don't cook evenly so I cook them separate.
Source: The Heart of New England Website