Yankee Pot Roast
Yankee Pot Roast

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, yankee pot roast. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Yankee Pot Roast is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Yankee Pot Roast is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have yankee pot roast using 18 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Yankee Pot Roast:
  1. Make ready 1/3 cup vegetable oil
  2. Get 1 chuck roast (2-3 lbs.)
  3. Make ready Dash salt and black pepper
  4. Take 1 tsp. paprika
  5. Make ready 1 tsp. thyme
  6. Prepare 2 cups beef broth
  7. Take 1 cup red wine
  8. Get 1 bay leaf
  9. Get 1 sprig rosemary
  10. Make ready 1 medium onion, cut into wedges (8 pieces)
  11. Take 1 lb. medium carrots, cut into 1-inch pieces
  12. Prepare 2 celery stalks, cut into 1-inch pieces
  13. Get 1 can (6 oz.) tomato paste
  14. Make ready 1/2 tsp. clove (grated or powdered)
  15. Get 1/2 tsp. allspice (ground or powdered)
  16. Get 1/4 cup Marsala wine (optional)
  17. Take 1 red bell pepper, cut into 1-inch pieces
  18. Take 8 oz. large mushrooms, halved or quartered
Instructions to make Yankee Pot Roast:
  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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