Yankee Pot Roast
This Yankee pot roast is done in a crock pot so simple and loaded with flavor. It makes for a great dinner on cold days or when you are in a hurry just follow along with the recipe and you will have a great Yankee pot roast in no time..
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Fancy Yankee Pot Roast
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I made this dish a couple of years ago for a get together (go Bows!!) and they loved it. I need to make it again! Going through these old recipes has brought back more ideas :)
1/4 cup pure olive oil
3 onions, sliced
1 (3 to 4 pound) top or bottom round beef roast
All-purpose flour, for dredging
8 slender carrots, or fatter ones cut in half or quartered
3 ribs celery, cut in half
2 1/2 cups beef broth
1 1/2 cups hearty red wine
5 to 6 sprigs fresh thyme
1 rounded teaspoon freshly ground black pepper
Salt to taste
2 tablespoons unsalted butter, at room temperature
2 rounded tablespoons all-purpose flour
1. In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and sauté the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
2. When the beef is falling apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
3. To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
Yankee Pot Roast - Juicy Tender Full of All Beef Flavor -No Tomatoes, Potatoes, Bouquets
Step by step instructions you can't go wrong.
The Taste tells the Tale of this inexpensive cut of meat cooked to be fit for a King. Not for the Queen though, there's some garlic in that there pot! Also known as American Pot Roast, variations of this have been an American comfort food since the colonial days, adapted from English Pot Roast (a Shoulder Cut) often cooked for Sunday dinners in England.
Many American variations have added potatoes, corn, tomatoes, French bouquets, you name it....but this recipe isn't stew: it's all beef! If you put potatoes in there they will be mushy by the time the beef is done, and you don't want to open that pot up while it's cooking or you'll let all the steam escape. Use the juice in the pot to cook your vegetables after the meat is done, or enjoy the pure flavor of the roast with your favorite side dishes. You will be amazed at the depth of the roasted beefy flavor there is with so little of so few spices!
This can be cooked in the oven (traditional), slow cooker or crock pot, but it's ready in 45 minutes when cooked in an Instant Pot or Pressure cooker. It was originally cooked in a cast iron dutch oven over a wood fire in 1he 1700s, so if you've got one of those and a smoker or BBQ put it in there and you'll think you've gone to heaven. No matter how you cook it it's so tender even cowboys with no teeth can gobble it up!
I like it best with a chuck roast marbled with fat, deckel or any shoulder roast cut 2-3 inches thick, but it also comes out great with a brisket, eye round, bottom round, top round or any other tough cuts. There is a lot of shoulder meat on cattle so shoulder cuts are often available at bargain prices! Cook plenty at once, and freeze in smaller packages. Truly easy, quick (about 20 minutes of preparation), and delicious. The leftovers make the ultimate roast beef sandwiches for lunch!
4 to 5 Lbs (1.8-2.2K) Beef Chuck
50g (3 TB) Olive Oil
28g (2TB) Chopped Garlic
400g Onion
300g Carrot
Salt and Pepper to taste
200g Red Wine (1 Cup)
400-600g Beef Stock (2-3 Cups)
3g Thyme (3 sprigs) (Fresh if possible!)
3g Rosemary (3 sprigs) (Fresh if possible!)
This Easy Dutch Oven Pot Roast is the Perfect Family Sunday Dinner!
In this recipe, you'll get a tender and juicy pot roast that will be perfect for a cold winter night. With just a few simple ingredients, this recipe is guaranteed to be a hit with everyone in the family. Whether you're a beginner or a seasoned cook, this Dutch oven pot roast is a great recipe to try out!
#potroast #cowboycooking
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Slow Cooker Yankee Pot Roast Recipe
Comfort food at its best! Yankee pot roast dinner made easily in a slow cooker...reserve the broth for leftovers and thicken to make a rich au jus!
View the full printable recipe details at
Pot Roast | Basics with Babish
On this episode of Basics, I'm going to show you how to make two different kinds of pot roast: a classic Yankee roast that's as American as apple pie, plus a modern take on the classic French pot roast.
Recipe:
Ingredients & Shopping List
+ For the Basic Pot Roast:
9 carrots, peeled (5 chopped for mirepoix, 4 chopped into larger pieces for roast)
1 small yellow onion, peeled and roughly chopped
5 ribs celery, washed and chopped
1 eye round beef roast
Kosher salt
Black pepper
1 Tbsp tomato paste
3 cloves garlic
2 bay leaves
2 sprigs of rosemary
2 sprigs thyme
2 cartons beef broth, divided
Dry red wine
4 russet potatoes, peeled and quartered
Special equipment: dutch oven or braising pot
+ For the Fancy-Ass Pot Roast:
1 rib celery, chopped
2 sprigs parsley, plus an additional 1/2 cup chopped parsley
2 cloves garlic
2 sprigs thyme
3 bay leaves
1 small yellow onion, halved
2 whole cloves
1 leek, sliced (just the white part)
1/2 tsp whole peppercorns
Kosher salt
Black pepper
4 boneless short ribs
2 marrow bones, about 4-5 inches in length
Water or beef broth for braising
6 cornichons, finely chopped
1/4 cup finely minced chives
2 Tbsp dijon mustard
Dash of white wine vinegar
1 lb red potatoes, halved
4 carrots, peeled, quartered, and cut into 4-inch segments
1 bunch asparagus, halved
Flaky sea salt
Special equipment: dutch oven or braising pot, mesh sieve
Music:
Even or Odd, Kickflip by Blue Wednesday
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