Best 4 Tender Pot Roast With Gravy Yankee Style Recipes

Embark on a culinary journey with our pot roast extravaganza! Discover the secrets to creating melt-in-your-mouth pot roast with our diverse collection of recipes. From the classic Yankee-style pot roast, brimming with savory gravy and tender chunks of beef, to the tantalizing Italian pot roast, bursting with aromatic herbs and sun-ripened tomatoes, our selection caters to every palate.

For those seeking a traditional experience, our Yankee-style pot roast recipe is a true masterpiece. With its simple yet flavorful ingredients, this dish is a testament to the art of slow cooking. The beef simmers in a rich broth infused with vegetables and herbs, resulting in a fall-apart tender texture and a gravy that will leave you craving more.

If you're craving a taste of Italy, our Italian pot roast recipe is a must-try. This delightful dish features succulent beef braised in a vibrant sauce made with tomatoes, red wine, and a medley of Italian herbs. The result is a symphony of flavors that will transport you to the heart of Tuscany.

For those with a taste for adventure, our Asian-inspired pot roast recipe is a delightful fusion of Eastern and Western flavors. Succulent beef is marinated in a savory blend of soy sauce, ginger, and garlic, then braised until fork-tender. Served over fluffy rice or noodles, this dish is a surefire crowd-pleaser.

Vegetarians and vegans can also indulge in the pot roast experience with our hearty and flavorful vegetarian pot roast recipe. Tender chunks of vegetables, such as carrots, potatoes, and celery, are simmered in a rich vegetable broth, creating a comforting and wholesome meal. Top it off with a creamy mushroom gravy for an extra layer of richness.

No matter your dietary preferences or culinary inclinations, our pot roast recipes offer something for everyone. Prepare to tantalize your taste buds and create unforgettable meals that will warm your heart and satisfy your soul.

Here are our top 4 tried and tested recipes!

TENDER POT ROAST WITH GRAVY YANKEE STYLE

Tender Pot Roast with Gravy Yankee Style image

This is the way I have been making Pot Roast for years. It is quite simple, fork tender, and delicious. Enjoy!

Provided by Nor Mac

Categories Roasts

Time 3h15m

Number Of Ingredients 16

Ingredients

4-5 lb tied chuck roast
1 bag(s) peeled carrots
4-5 cut potatoes optional
1-2 large onions thick cut
4 sprigs rosemary
3-4 clove garlic grated
3 Tbsp butter
4 Tbsp olive oil
2-3 pinch generous amount sea salt ground
2-4 pinch ground black pepper
1 container beef stock
GRAVY
4 Tbsp flour
1 1/2 c drippings from roast
1 c water
1 pinch salt and pepper to taste

Steps:

1. Preheat oven to 325 degree's. In a large pot( ditch oven) add olive oil. Heat till very hot.
2. Salt and pepper roast generously on all sides. Place roast in pot and sear each side until it is browned well. Remove to roasting pan with lid.
3. In the pot add the butter. Cook onion for a few minutes. Add the chopped garlic with a little bit of rosemary . Cook for about one minute. Do not over brown garlic.
4. Place the onion and garlic mixture on top of roast , and sides.
5. Brown carrots , and potatoes slightly in the pot. Add to roast pan on the sides of roast. Salt and pepper a little more.
6. In the pot add Beef stock to deglaze roast drippings. Place the rosemary in the pan with roast. Pour stock dripping mixture over roast and cover. place on middle rack of oven. Bake 2-3 hours until the meat pulls away with a fork.
7. easy no lumps Gravy optional: Remove 1 1/2 cups of stock drippings from roast. Place in pan . Bring to a boil.
8. Place water and flour in a shaker cup. Shake vigorously. Add a little at a time to beef drippings and stir until desired thickness. Salt and pepper to taste.

FANCY YANKEE POT ROAST

Fancy Yankee Pot Roast image

Provided by Food Network

Categories main-dish

Yield Serves 6

Number Of Ingredients 13

Ingredients

1/4 cup pure olive oil
3 onions, sliced
One 3- to 4-pound top or bottom round beef roast
Flour for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 or 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter at room temperature
2 rounded tablespoons flour

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.

POT ROAST - MOST TENDER EVER

Pot Roast - Most Tender Ever image

This is a family favorite; I took the best parts of several other recipes I found and kind of made this up as I went, and it turns out perfect every time!

Provided by soveria

Categories < 4 Hours

Time 2h20m

Yield 5 serving(s)

Number Of Ingredients 13

Ingredients

4 lbs chuck roast, trimmed
2 teaspoons vegetable oil
1 tablespoon salt
1 tablespoon pepper
1 cup carrot, chopped (or unchopped baby carrots)
1 cup vidalia onion, rough slivers
1 cup celery, chopped
2 cups fresh mushrooms, cut in half if large
5 large yukon gold potatoes, peeled and 1-inch cubes
4 garlic cloves, minced
3 cups beef stock, divided
1 tablespoon thyme
1/4 cup red wine, dry

Steps:

Pre heat oven to 300 degrees.
Season roast with salt and pepper on all sides.
In a large dutch oven with lid off for now, heat the oil over a medium high heat, do not allow to smoke. Brown meat on all sides in dutch oven, this should take about 10 minutes.
If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking.
Once browned, add to the pot the beef stock, then add water so that all liquid covers 1/2 the roast, and sprinkle with 1/2 the thyme. Put lid on pot and place in middle rack of oven and slow-roast it for 1 hour.
After 1 hour, pull roast from oven and add veggies to the pot first, then add remaining ingredients, and more salt and pepper to taste. Cover pot with lid and place in oven. Roast in oven for another 45-60 minutes, or until potatoes done.
Remove meat from pot and onto serving plate, cover with foil.
Place dutch oven back on stove; boil till liquid is reduced to desired thickness (about 15 mins). Thicken if desired with corn starch.

Nutrition Facts : Calories 714.1, Fat 24.6, SaturatedFat 10.4, Cholesterol 239.5, Sodium 2268.6, Carbohydrate 40.3, Fiber 5, Sugar 4.9, Protein 83

POT ROAST WITH GRAVY

Pot Roast with Gravy image

My family loves this tangy, slow-cooked beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.-Deborah Dailey Vancouver, Washington

Provided by Taste of Home

Categories Dinner

Time 7h

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 beef rump roast or bottom round roast (5 pounds)
6 tablespoons balsamic vinegar, divided
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons canola oil
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Steps:

Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Nutrition Facts : Calories 365 calories, Fat 15g fat (4g saturated fat), Cholesterol 137mg cholesterol, Sodium 769mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 45g protein.

Tips:

For a flavorful pot roast, choose a chuck roast or rump roast with good marbling.
Browning the meat before braising adds depth of flavor.
Use a variety of vegetables in your pot roast, such as carrots, celery, onions, and potatoes.
Add herbs and spices to the pot roast for extra flavor. Some good options include garlic, thyme, rosemary, and bay leaves.
Braising the pot roast in liquid helps to tenderize the meat and create a flavorful gravy.
Cook the pot roast on low heat for at least 2 hours, or until the meat is fork-tender.
Serve the pot roast with mashed potatoes, roasted vegetables, or rice.

Conclusion:

Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a tender and flavorful pot roast that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give pot roast a try!