STOVETOP YANKEE POT ROAST
Good, old-fashioned pot roast prepared on top of the stove!
Provided by Linda
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 3h35m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
- When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 10.1 g, Cholesterol 88.4 mg, Fat 23.6 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 8 g, Sodium 390.5 mg, Sugar 2.9 g
YANKEE POT ROAST
Despite the hours it requires, pot roast is extremely easy to prepare because it needs little tending while it cooks, and it produces satisfying food for a crowd or for several meals, often both. That it calls for relatively inexpensive cuts of beef is also in its favor.
Provided by Florence Fabricant
Categories dinner, main course
Time 4h
Yield 8 servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
- Remove meat from sauce and slice it in 1/2-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.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 5 grams, Sodium 1144 milligrams, Sugar 8 grams, TransFat 1 gram
INDIAN POT ROAST FROM YANKEE MAGAZINE
This is a great pot roast recipe form the official New England Magazine, "Yankee Magazine".
Provided by quotFoodThe Way To
Categories One Dish Meal
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute garlic in butter. Rub meat with salt and flour. Brown it well on all sides in butter. Lay meat on a bed of thin-sliced onion in a large Dutch oven or any pot with a tight-fitting lid. Add butter, spices, and seasonings, and pour rum or wine over meat. (A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.) Cover tightly and simmer 3 to 4 hours, until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last 30 minutes of cooking. For the last 12 minutes of cooking, add the dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, rounded platter and surround with dumplings and carrots. Stir gravy until smooth, correcting seasoning if necessary. Pour gravy over roast; if fresh dill is available, cut it over the dish with a lavish hand.
- Dumplings: Stir together dry ingredients, then add the milk gradually. Drop by the spoonful into gravy and cook with pot roast or stew during the last 12 minutes of cooking.
Nutrition Facts : Calories 303.7, Fat 9.6, SaturatedFat 5.9, Cholesterol 26.1, Sodium 534, Carbohydrate 37.5, Fiber 1.7, Sugar 1.4, Protein 6.1
FANCY YANKEE POT ROAST
Steps:
- In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
- When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
- To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
- Image courtesy of Jeffrey Allen.
THE CLASSIC YANKEE POT ROAST
Make and share this The Classic Yankee Pot Roast recipe from Food.com.
Provided by -------
Categories Roast Beef
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In large heavy pan, brown pt roast in shortening.
- Pour off fat.
- Stir in tomato soup, onion, & garlic.
- Cover & simmer 3 hours or until tender.
- Stir & skim off fat.
- Thicken gravy, if desired.
Nutrition Facts : Calories 813.7, Fat 59.5, SaturatedFat 24.1, Cholesterol 208.7, Sodium 459.2, Carbohydrate 9.7, Fiber 1, Sugar 5.3, Protein 56.7
INSTANT POT® YANKEE POT ROAST
This kind of pressure cooking turns complex weekend-only dishes into everyday fare. 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. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice.
Provided by Jill Sander
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h50m
Yield 14
Number Of Ingredients 17
Steps:
- Pat chuck roast dry with a paper towel. Stir together flour, salt, and pepper in a small bowl. Sprinkle flour mixture all over the roast, pressing lightly to ensure it sticks to the meat.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
- Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot along with bay leaf.
- Close and lock the lid, select Meat/Stew function, and set timer for 40 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate and tent with aluminum foil for 15 minutes.
- Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 10.1 g, Cholesterol 51.6 mg, Fat 15.8 g, Fiber 1.2 g, Protein 14.5 g, SaturatedFat 5.5 g, Sodium 496 mg, Sugar 3.1 g
TRADITIONAL YANKEE POT ROAST
Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years. -Vera Burke, West Pittston, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.
Nutrition Facts : Calories 287 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 332mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
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