Yankee Pot Roast
- Total Time
- 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds boneless chuck in one thick piece with a thin layer of fat on one side
- Salt and freshly ground black pepper to taste
- 3tablespoons vegetable oil
- 6cloves garlic, finely chopped
- 1medium-size onion, finely chopped
- 1medium-size carrot, finely chopped
- 2tablespoons flour
- 2cups water or 1 cup each water and rich veal or beef stock
- 1cup dry red wine
- Leaves from four sprigs fresh thyme
- 2bay leaves
- 11-pint basket pearl onions, blanched and peeled
- 4carrots, peeled and cut in 2-inch sticks ½-inch thick
- 1small rutabaga, peeled and cut in 2-inch sticks ½-inch thick
- 4parsnips, peeled and cut in 2-inch sticks ½-inch thick
- 4ribs celery cut in 2-inch sticks ½-inch thick
- 3tablespoons chopped fresh Italian parsley
Nutritional analysis per serving (8 servings)
473 calories; 17 grams fat; 5 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 53 grams protein; 1146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Remove meat from sauce and slice it in ½-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.
Private Notes
Comments
Excellent! I skipped everything after the bay leaves, so made just the meat and sauce. I bought a hunk of beef that was inexpensive (bottom round) only to see it listed as zero out of however many is the max number of stars for Cooks Illustrated. Pressing on regardless, the hunk o' beef turned out really well! The gravy was GREAT and the meat was GREAT. Mr. Cooks Illustrated of Many Opinions, meet your match in Ms. NYT of Many Fabulous Recipes, even for low class (cheap!) cuts of beef.
My family raved about the flavor. I cooked the root vegetables with the lid on and for about 45 minutes. Worked well.
This had great flavor; however, 20 minutes for the vegetables was not nearly long enough. Using the lid and adding time as suggested below will make it work.
It’s a good recipe as far as ingredients are concerned, however you’ll need much longer cooking times on parsnips or any other root vegetable for that matter. Cut Potatoes can be added In the last hour.
Followed this recipe pretty close to the “T” and found that the meat itself had become quite tough while the root veggies definitely needed more time alone to cook in the oven-bound sauce. After slicing the beef post-braising and finding how tough it was, I threw it all back into the pot to oven roast for another hour or so at 375. Veggies softer and meat a bit more tender. Not sure what happened?
Update: after slicing the meat and throwing the majority back in with the stew, I kept the pot cooking for about another hour or so at 375 with the lid on, turned off the oven and let the pot remain in the oven for at least another hour, before taking it out to cool then refrigerate overnight. The next day when trying a sample again, I found it was waaay more tender and fall apart and was so much better. This was a 3.8 lb. chuck roast that ultimately required almost double (or more) of the prescribed time of 2-2.5 hours. So be prepared! Recipe might need re-testing and re-posting…
Really great, will definitely make again. I was skeptical that the gravy would thicken with only 2 Tbsp of flour but it was perfect. My roast was just under 3 pounds and it still took nearly 3 hours - I would assume at least 3 1/2 hours next time. I covered it after 1 1/2 hrs and added the carrots at about 2 hours, and potatoes at about 2.5 hours (I didn't have rutabagas or parsnips and didn't miss them - also omitted celery on advice from another reviewer and didn't miss that. Great flavor!
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