Yankee Pot Roast. In a Dutch oven, brown roast on all sides over medium-high heat in oil. Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. The pot roast is slowly simmered to perfection with potatoes, carrots, and diced rutabaga.
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. A traditional Yankee pot roast made with carrots, onions, celery, and red wine is easy to make on the stove! You can have Yankee Pot Roast using 18 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Yankee Pot Roast
- You need 1/3 cup of vegetable oil.
- Prepare 1 of chuck roast (2-3 lbs.).
- Prepare Dash of salt and black pepper.
- Prepare 1 tsp. of paprika.
- It's 1 tsp. of thyme.
- It's 2 cups of beef broth.
- You need 1 cup of red wine.
- Prepare 1 of bay leaf.
- It's 1 sprig of rosemary.
- Prepare 1 of medium onion, cut into wedges (8 pieces).
- You need 1 lb. of medium carrots, cut into 1-inch pieces.
- Prepare 2 of celery stalks, cut into 1-inch pieces.
- You need 1 can (6 oz.) of tomato paste.
- It's 1/2 tsp. of clove (grated or powdered).
- You need 1/2 tsp. of allspice (ground or powdered).
- Prepare 1/4 cup of Marsala wine (optional).
- You need 1 of red bell pepper, cut into 1-inch pieces.
- Prepare 8 oz. of large mushrooms, halved or quartered.
For this Instant Pot® recipe, I adapted our recipe for classic Yankee pot roast, using baby carrots and frozen pearl onions to cut down on prep time. Coating the roast with seasoned flour before browning adds flavor and helps thicken the sauce--an important step in a sealed system where water can't evaporate. Our Yankee pot roast recipe calls for carrots, celery, and pearl onions, but you can swap them out for equal amounts of your favorite vegetables. We've also called for red wine (a common ingredient in modern pot roasts) for richer flavor.
Yankee Pot Roast instructions
- Preheat oven 325˚..
- 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.
- 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].
- Cover the pot and place in a heated oven for 1 hour and 45 minutes..
- 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..
- 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..
- 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..
- 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..
- The pot roast is done when the vegetables (carrots & celery) are soft to the bite. Serve with mashed potatoes or wide flat noodles..
If you prefer not to use it, substitute extra beef stock. This Yankee pot roast is a beef roast that's been braised to meltingly tender perfection, seasoned with bacon, and served with potatoes and vegetables. A hearty and comforting meal all in one pot! Pot roast is a classic dish that never goes out of style, and this version with bacon is always a huge hit. Whether the "Yankee" in Yankee pot roast is a nod to the dish's American regional origins or (as some suggest) a joke about New England frugality, a good Yankee pot roast embodies the traditions of simplicity and patience rewarded. "Like any great masterpiece, a Yankee pudding, pie, or roast is not dashed off in a trice," Keller warned.
