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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 425.5 kcal |
| Protein | 32.3 g |
| Fat | 21.2 g |
| Carbohydrates | 25.9 g |
| Fiber | 4 g |
| Sugar | 4.1 g |
Published on Aug 15, 2024 by Luminița