Recipe
Classic Yankee Pot Roast
This Yankee pot roast braises a browned bottom round roast with onions, garlic, herbs, potatoes, carrots, celery, and mushrooms. The method keeps the familiar slow-cooked beef and vegetables while making the seasoning and order of cooking clear for a dependable family dinner.
Ingredients
2 1⁄2 | pounds bottom round roast, boneless |
|---|---|
2 | teaspoons kosher salt |
1 | teaspoon black pepper, freshly ground |
2 | tablespoons vegetable oil |
2 | onion, thinly sliced |
3 | cloves garlic, crushed |
3 | tablespoons tomato paste |
1 1⁄2 | cups beef broth |
1 | cup water |
1⁄2 | teaspoon thyme, dried |
1⁄2 | teaspoon marjoram, dried |
1⁄2 | teaspoon basil, dried |
4 | potato, peeled and quartered |
3 | carrot, peeled and cut into 2-inch piece |
1 | stalk celery, cut into 2-inch piece |
4 | ounces mushroom, sliced |
Instructions
| 1. | Heat the oven to 325°F. |
|---|---|
| 2. | Pat the roast dry, then season it all over with the salt and black pepper. |
| 3. | Heat the oil in a large Dutch oven over medium-high heat. |
| 4. | Brown the roast on all sides, 8 to 10 minutes total, then transfer it to a plate. |
| 5. | Add the onions to the pot and cook, stirring often, until they begin to soften, about 5 minutes. |
| 6. | Stir in the garlic and tomato paste and cook for 1 minute. |
| 7. | Add the beef broth, water, thyme, marjoram, and basil, scraping up the browned bits from the bottom of the pot. |
| 8. | Return the roast and any juices to the pot and bring the liquid to a gentle simmer. |
| 9. | Cover the pot tightly and braise in the oven for 2 hours. |
| 10. | Add the potatoes, carrots, celery, and mushrooms around the roast, cover again, and continue braising until the beef and vegetables are tender, 1 to 1 1/2 hours. |
| 11. | Transfer the roast to a cutting board and let it rest for 10 minutes. |
| 12. | Slice the roast across the grain and serve it with the vegetables and pan juices. |
Published on Aug 15, 2024 by Luminița
