Best 9 Yankee Pot Roast Recipes

STOVETOP YANKEE POT ROAST

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.

TRADITIONAL YANKEE POT ROAST

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.

INSTANT POT® YANKEE POT ROAST

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.

YANKEE POT ROAST (CHEF GORDON RAMSAY) RECIPE - (4.2/5)

Steps:

• Season the chuck roast generously with salt & pepper; massage into meat. Dredge through flour shaking off any excess. Heat 6 quart low pressure cooker over medium heat, add oil, then heat until shimmering. Sear roast on all sides until golden brown (about 15 minutes) Remove from pan & set aside. Add onions, carrots, celery & tomato paste to pan, stir well to coat. Cook about 2 to 3 minutes. Add bay leaves, garlic & thyme. Stir cooking about 1 minute. Add roast & resting liquid to pan, then add chicken stock to come about halfway up roast. Bring all to a simmer. Cover making sure it is well sealed. Cook on a medium, low flame, an active simmer for about 1 hour. Carefully remove lid, and remove pot from heat. Carefully remove roast from pan and set aside, pour contents of pan through a strainer into a large bowl. Press liquid from vegetables with a spatula - discard vegetables. To Finish: In a small bowl whisk 2 tablespoons of flour with 3 to 4 tablespoons of broth from the pan to form a liquid paste. Place pot back on medium heat, add 2 tablespoons of cooking oil to heat. Saute onions & mushrooms about 2 minutes. Add to pot along with tomato paste, carrots, potatoes and flour mixture. Stir well and season with salt & pepper. Pour strained cooking liquid back into pan, stir well. Bring to boil then reduce to a simmer. Add roast back to pan & cover. Seal lid well and simmer bout 15 minutes. Once done, remove roast and rest for about 10 minutes. Slice meat against the grain & place on platter. Arrange vegetables around it and lightly dress with sauce. Sprinkle over with fresh parsley. Serve remaining sauce on the side.

WW 9 POINTS - YANKEE POT ROAST

Steps:

• Preheat oven to 350ºF.
• Coat a Dutch oven (a large pot with a tight-fitting lid) with cooking spray.
• Heat over medium-high heat.
• Sprinkle roast with pepper and salt.
• Place in pot and scatter onions around roast.
• Cook, turning roast and stirring onions occasionally, until roast and onions are browned, about 8 minutes.
• Pour water into pot; stir in soup mix, vinegar and thyme and bring to a boil.
• Cover and cook 1 1/2 hours.
• Place potatoes and carrots around roast; cover and bake until roast and vegetables are tender, about 2 hours more.
• Remove one potato from pot and puree in a blender.
• Stir into gravy to thicken.
• Transfer roast to a cutting board and slice against grain into 16 slices.
• Serve with vegetables and gravy.
• Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.

YANKEE POT ROAST

Steps:

• Rub garlic onto roast, then coat with flour. 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. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally. , Add potatoes; simmer for 30 minutes or until tender. Remove bay leaf. Remove roast and slice; serve with vegetables and gravy.

HERB-STUFFED YANKEE POT ROAST WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 325 F. Trim exterior fat from roast. Using kitchen twine, tie roast around its circumference. Combine Thyme, garlic, 1 tsp. salt, and 1/2 tsp pepper. Pat meat dry. Cut 1 inch deep slits into the meat with a paring knife; stuff with thyme mixture. Season roast well on both sides with salt and pepper. Heat oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer roast to a platter Saute onions, celery, and died carrots in the pan drippings, stirring often, until onions start to soften, about 5 minutes. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour. Deglaze the pot with wine, scraping up any browned bits. Stir in broth; bring liquid to boil return seared roast to the pot. Cover pot, place in oven, and braise for 2 hours. Remove pot from the oven. Transfer roast to a platter, Strain sauce, discarding the vegetables. Stir Worcestershire, Dijon mustard and bay leaf into sauce. Return sauce and roast to the pot. Add potatoes, turnip and carrot pieces to the pot. Cover the pot; return roast to the oven and cook for 1 to 1 1/2 hours, until the meat is fork tender. Add the mushrooms to the pot during the final 10 minutes of cooking. Transfer the roast and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off and discard fat. Season sauce with salt and pepper. To serve, spoon sauce over pot roast and vegetables; garnish with a sprig of thyme.

TENDER POT ROAST WITH GRAVY YANKEE STYLE

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

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 tende, 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.