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Yankee Pot Roast

Beef Dinner

Course Dinner, Main Course, Supper
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 People
Author april

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

  1. Salt and pepper meat on both sides and sear on both sides in hot pot with canola oil.

  2. Remove from pot and add chopped onion, celery, carrot and garlic.

  3. Cook until softened. Add flour, mix 2-3 minutes.

  4. Add broth, tomato paste and herbs.

  5. Bring to boil on top of stove then transfer, covered, to a 325 degree oven.

  6. Turn meat after one hour, then add vegetables, except potatoes after about 1.5 hours.

  7. Instead of small onions, I use Vidalia onions cut in chunks.

  8. Cook potatoes in salted water separately.

  9. Cook meat for 3 hours total, then add potatoes and serve.


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