Best Fancy Yankee Pot Roast Recipes

FANCY YANKEE POT ROAST

Steps:

• In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute 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.
• 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.
• 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.
• Image courtesy of Jeffrey Allen.

FANCY YANKEE POT ROAST

Steps:

• Heat olive oil in a large cast iron dutch oven, over medium heat.
• Sauté onion until golden.
• Thoroughly dredge the beef in flour, covering all surfaces.
• Add to the pan and brown on all sides.
• Add the carrots, beef broth, wine, thyme, black pepper, and salt.
• Reduce heat, cover and simmer until meat is falling apart tender, turning the meat occasionally (it took me about five hours).
• When meat is falling apart tender, remove it from the broth along with the thyme sprigs and veggies.
• Add cornstarch to water, stir until dissolved and add to broth stirring until thickened.
• Remove from heat.
• Enjoy.

FANCY YANKEE POT ROAST

Steps:

• In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute 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. When the beef is falling-apart tende, 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. 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.

FANCY YANKEE POT ROAST - CROCK POT - SPARKLES OF YUM

Steps:

• Coat the beef roast with flour on all surfaces. Heat the olive oil and saute the onions and garlic in a large skillet. Add the beef to the skillet and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside.
• Deglaze the skillet: Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot.
• Place the roast in a crock pot, pour the beef broth wine mixture over the roast. Add remaining beef broth. Add the potatoes, carrots, celery, onion, garlic, and bay leaves into the crock pot around the sides and place the thyme on top of the roast.
• Cook on low setting for 8-9 hours or on high for 3-4 hours.
• Transfer roast to a cutting board; let rest 10 minutes before carving. Transfer vegetables to a platter. Tent both with foil to keep warm.
• With a ladle, spoon the liquid from the crock pot into a 2 cup measuring cup. Strain juices through a fine-mesh sieve. In a 4-qt. saucepan over medium-high heat, melt 2 tablespoons butter, whisk 2 tablespoons flour into the butter and whisk in the 2 cups strained reserved juices; simmer stirring frequently, until the gravy is thick and bubbly, about 2 minutes. Taste and season with salt and pepper, if needed. Serve the roast with the gravy and vegetables.