Indulge in the culinary delight of Yankee Pot Roast, a classic American comfort food dish elevated by the expertise of Chef Gordon Ramsay. This hearty and flavorful recipe combines tender beef chuck roast, aromatic vegetables, and a rich, savory sauce that will tantalize your taste buds. Discover the secrets to creating a fall-apart tender roast, perfectly caramelized vegetables, and a luscious gravy that will make this dish a family favorite.
In addition to the classic Yankee Pot Roast recipe, this article also presents a collection of variations to suit diverse preferences and dietary needs. Explore a lighter version made with leaner beef cuts and a tangy tomato-based sauce. For those seeking a gluten-free option, a dedicated recipe guides you through using gluten-free ingredients without compromising on flavor.
Vegetarians and vegans can rejoice in the inclusion of a flavorful vegetarian Yankee Pot Roast, featuring hearty portobello mushrooms as the main protein. This meatless version delivers a satisfying and delicious meal, packed with umami-rich mushrooms and an array of vegetables.
Furthermore, this article offers a step-by-step guide to preparing the perfect mashed potatoes, an essential accompaniment to any pot roast dinner. Learn the techniques for achieving smooth, creamy mashed potatoes that will elevate your meal to new heights.
With its detailed instructions, helpful tips, and a range of variations, this article provides everything you need to create an unforgettable Yankee Pot Roast experience. Whether you prefer classic comfort food or seek healthier alternatives, this collection of recipes has something for every palate.
GORDON'S POT ROAST
Steps:
- Chop onion and mince garlic. Peel carrots and parsnips and diagonally cut into 3/4-inch-thick slices. Peel turnips and cut into 3/4-inch-thick wedges. Cut mushrooms into 1/2-inch-thick slices. Peel gingerroot and mince enough to measure 1/4 cup. Drain tomatoes and chop.
- Pat chuck roast dry and season with salt and pepper. In a 5-quart heavy kettle heat oil over moderately high heat until hot but not smoking and brown roast on all sides. Transfer roast to a plate and pour off all but 1 tablespoon fat from kettle. Add onion to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add Port and red wine and simmer, scraping up any brown bits on bottom of kettle, 5 minutes. Stir in broth, Worcestershire sauce, brown sugar, gingerroot, tomatoes, bay leaves, thyme, and oregano and bring mixture to a boil. Add roast, carrots, parsnips, turnips, and mushrooms and simmer, covered, turning roast over halfway through cooking time, 3 hours total, or until tender. Pot roast may be made up to this point 3 days ahead. Cool roast, uncovered, before chilling, covered, and remove any solidified fat before reheating.
- Transfer roast with tongs to a cutting board and let stand 10 minutes. If necessary skim fat from cooking liquid and bring cooking liquid and vegetables to a boil over moderate heat. In a small bowl stir together cornstarch and water until smooth and stir enough into sauce to thicken to desired consistency. Simmer sauce, stirring occasionally, 2 minutes.
- Cut roast crosswise into 1/2-inch-thick slices and arrange on a deep platter. Spoon vegetables and sauce over meat. .
SANTA MARIA STYLE CALIFORNIA BBQ TRI-TIP RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 7
Steps:
- Pat roast dry with paper towels. Using fork, prick roast about 20 times on each side. Combine garlic, oil, and salt and rub over roast. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours. Soak wood chips in bowl of water to cover for 15 minutes. Open bottom vents on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until charcoal is covered with fine gray ash. Pour hot coals in even layer over one half of grill. Set cooking grate in place, cover, open lid vents completely, and let grill heat for 5 minutes. Scrape cooking grate clean. Using paper towels, wipe garlic paste off roast. Rub pepper and garlic salt all over meat. Grill directly over coals until well browned, about 5 minutes per side. Carefully remove roast and cooking grate from grill and scatter wood chips over coals. Replace cooking grate and arrange roast on cooler side of grill. Cover, positioning lid vents directly over meat, and cook until roast registers about 130 degrees (for medium-rare), about 20 minutes. Transfer meat to cutting board, tent loosely with foil, and let rest for 20 minutes. Slice thinly across the grain. Serve.
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
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.
Tips:
- Sear the meat before braising to develop flavor.
- Use a Dutch oven or other heavy pot with a tight-fitting lid.
- Add enough liquid to cover the meat halfway.
- Bring the liquid to a boil, then reduce heat to low and simmer for at least 2 hours, or until the meat is tender.
- Add vegetables to the pot during the last hour of cooking.
- Season the pot roast to taste with salt and pepper, and other herbs and spices as desired.
- Serve the pot roast with mashed potatoes, rice, or egg noodles.
Conclusion:
Yankee pot roast is a classic American comfort food that is easy to make and always a crowd-pleaser. With its tender meat, flavorful gravy, and hearty vegetables, this dish is sure to warm you up on a cold winter day. So next time you're looking for a simple but satisfying meal, give Yankee pot roast a try. You won't be disappointed!
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