Yankee Pot Roast
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Yankee Pot Roast is a classic comfort food that’s perfect for cold winter days. This hearty meal brings together tender beef, savory vegetables, and rich gravy in one pot. You can make this delicious dish with just 30 minutes of prep time and a few hours of slow cooking.
Your kitchen will smell amazing as the roast cooks, filling your home with warmth and coziness. The meat gets so tender it practically falls apart, and the vegetables soak up all the yummy flavors. It’s a great meal to make on a lazy Sunday when you want something tasty but don’t want to spend all day in the kitchen.
Exact Ingredients List
Here’s everything you’ll need to make a delicious Yankee Pot Roast:
For the roast:
- 3-4 pounds beef chuck roast
- 2 teaspoons sea salt
- 1 teaspoon cracked black pepper
- 4 tablespoons olive oil
Aromatics and seasonings:
- 2 medium onions, cut into wedges
- 4-5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
- 2 bay leaves
Liquids:
- 1 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 4 cups beef broth
Vegetables:
- 4 medium carrots, peeled and chunked
- 4 medium potatoes, quartered
- 3 parsnips, peeled and chunked
- 3 celery stalks, large pieces
For the gravy:
- 1⁄4 cup all-purpose flour
- 2 tablespoons butter
Now you’re all set to create this comforting classic! Remember to prep your veggies before you start cooking. It’ll make the process much smoother.
Instructions
Preheat your oven to 325°F. Pat the chuck roast dry and season it well with salt and pepper on all sides.
Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4-5 minutes per side until it’s nicely browned all over. Set it aside.
Add the remaining oil and onion wedges to the pot. Cook for about 5 minutes until they’re soft and a bit caramelized. Toss in the minced garlic and cook for another minute.
Stir in the tomato paste and cook for 1-2 minutes. Add the herbs and pour in the wine. Scrape up any browned bits from the bottom as you stir. Let the wine reduce for 3-4 minutes.
Mix in the Worcestershire sauce and bay leaves. Put the roast back in the pot and add about 3 cups of broth. The liquid should come halfway up the sides of the meat.
Bring it to a simmer, then cover and pop it in the oven. Let it cook for 3 hours or until the meat is tender.
Add the veggies to the pot, stir them around, and cook for another 30-60 minutes. When everything’s tender, take the roast and veggies out and keep them warm.
Strain the liquid and put it back in the pot. Mix flour with 1 cup of broth and add it to the pot. Heat over medium, stirring often, until it thickens into a gravy. Season to taste and stir in the butter.
Slice or shred the roast and serve it up with the veggies and gravy. Enjoy your homemade Yankee Pot Roast!
Possible Substitutes List
Don’t have all the ingredients for Yankee Pot Roast? No worries! You can still make a tasty meal with these swaps:
Meat:
• Beef brisket
• Beef bottom round roast
• Pork shoulder
Veggies:
• Turnips instead of parsnips
• Sweet potatoes for regular potatoes
• Mushrooms for extra flavor
Herbs and seasonings:
• Oregano for thyme
• Basil for rosemary
• Ranch dressing mix for a flavor boost
Liquids:
• Beer instead of wine
• Beef consommé for broth
• Apple juice for a touch of sweetness
No Dutch oven? Use a slow cooker! Cook on low for 8-10 hours.
For a quicker meal, try using a pressure cooker. It’ll cut cooking time to about 1 hour.
Can’t find chuck roast? Ask your butcher for a good pot roast cut. They’ll point you in the right direction.
Remember, cooking is all about making it work for you. These swaps will help you create a yummy pot roast, even if you’re missing a few things.
How To Make It Diabetes-Friendly
You can enjoy Yankee Pot Roast even if you have diabetes. Here are some easy changes to make the recipe more diabetes-friendly:
Choose lean beef: Pick a leaner cut of beef or trim visible fat before cooking.
Reduce oil: Use just 2 tablespoons of olive oil instead of 4.
Skip the potatoes: Replace potatoes with lower-carb veggies like turnips or radishes.
Use less flour: Cut the flour to 2 tablespoons to lower carbs in the gravy.
Add more fiber: Throw in extra non-starchy veggies like bell peppers or mushrooms.
Here’s a handy swap list:
| Original | Diabetes-Friendly Swap |
|---|---|
| Potatoes | Turnips or radishes |
| 1/4 cup flour | 2 tablespoons flour |
| 4 tbsp oil | 2 tbsp oil |
Remember to watch your portion sizes. Aim for a 3-ounce serving of meat and load up on veggies.
You can also cook this in a slow cooker. Just brown the meat first, then add everything to the slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.
These small changes can make a big difference in the meal’s impact on your blood sugar. Enjoy your diabetes-friendly Yankee Pot Roast!
Tips, Tricks & Storing
Choose a well-marbled chuck roast for the best flavor and tenderness. The fat will melt during cooking, making your pot roast extra juicy.
Don’t skip the searing step! It adds a rich, deep flavor to your dish. Make sure your pot is hot and the oil is shimmering before adding the meat.
Cut your veggies into large chunks. This prevents them from turning mushy during the long cooking time.
For extra flavor, try adding a splash of balsamic vinegar or a tablespoon of Dijon mustard to the cooking liquid.
Got leftovers? Lucky you! Pot roast tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days.
To reheat, slice the cold roast and place it in a baking dish. Pour some gravy over the top, cover with foil, and warm in a 300°F oven for about 20 minutes.
You can also freeze your pot roast for up to 3 months. Just make sure to cool it completely before freezing.
Pro tip: Save the cooking liquid! It makes an amazing base for soup or stew.
