Classic Yankee Pot Roast

Savor the comforting flavors of this classic Yankee Pot Roast, featuring tender boneless bottom round roast, slowly cooked with a medley of aromatic herbs, savory vegetables, and a rich beef broth. This hearty dish is perfect for a cozy family dinner or a special gathering.

Ingredients

2 1⁄2	lbs boneless bottom round roast
1⁄4	teaspoon black pepper
2	onions, thinly sliced
3	garlic cloves, crushed
1 1⁄2	cups beef broth
1	cup water
3	tablespoons tomato paste
1⁄2	teaspoon dried thyme
1⁄2	teaspoon dried marjoram
1⁄2	teaspoon dried basil
4	potatoes, peeled and quartered
3	carrots, peeled and cut into 2-inch pieces
1	celery rib, coarsely chopped
1⁄4	lb mushrooms, sliced

Instructions

• Preparation

  1. Preheat the broiler.
  2. Season the bottom round roast with black pepper and place it in a broiler pan. Broil until all sides are beautifully browned.
  3. Reduce the oven temperature to 325ºF.
  4. In a large oven-safe sauté pan, combine thinly sliced onions, crushed garlic, beef broth, water, tomato paste, dried thyme, dried marjoram, and dried basil.
  5. Add the browned roast and bring the mixture to a gentle simmer.
  6. Cover tightly, return to the oven, and cook for 1 1/2 hours.
  7. Add quartered potatoes, peeled and cut carrots, and coarsely chopped celery; continue cooking for another hour.
  8. Remove from the oven; slice the tender meat and arrange it on a platter with the potatoes and carrots.
  9. Transfer the onions, celery, and cooking juices to a skillet; add sliced mushrooms and cook until tender.
  10. Serve the aromatic mushroom and vegetable mixture over the succulent roast slices.

Aug 15, 2024