Savory Yankee Pot Roast Recipe
How To Make Savory Yankee Pot Roast Recipe ?
- 3 lb roast (rump, chuck roast)
- 2 tbls canola oil
- 1 cup beef broth
- 1/2 cup red wine vinegar
- 1 bay leaf
- 2 medium potatoes, peeled and quartered
- 1 small onion, quartered
- 3 carrots, peeled and halved
- 2 parsnips, peeled and halved
Sprinkle roast with enough flour to cover. Pat roast to make flour stick. Heat oil over medium high heat in an oven proof pot (the pot should have a tight fitting lid). Brown the roast in the hot oil on all sides. Add beef broth, vinegar and bay leaf. Cover roast and cook at 300° for 2 to 2 1/2 hours, checking half way through cooking to make sure there is enough liquid in the pot. If more liquid is needed, add water or beef broth enough to keep liquid just around the bottom of the meat.
After cooking time, remove meat from oven and turn oven up to 325°. You may need more liquid at this point. Add peeled and cut vegetables to pot. Cover and place back in the oven. Cook for another 1 1/2 hours.
Remove roast from the oven. Cover meat and vegetables to keep warm. Place pot with drippings on stove. Add 2 to 3 tablespoons of flour to 3/4 cup of water. Pour all at once into pot. Add gravy browning sauce if you feel you need it. Simmer gravy on medium-low heat until it begins to bubble and thicken. Cook for another 5 minutes. Add salt and pepper to taste. Slice meat, serve on platter surrounded by the tender and tasty vegetables.