how2heroes » Yankee Pot Roast

Entrees » Yankee Pot Roast

Yankee Magazine's Annie B. Copps shares a classic New England entrée that's made entirely in one pot. Inexpensive top round or chuck roast gets a slow braise in red wine, beef stock and aromatics (carrots, celery, onions and garlic). After a leisurely 3½ - 4 hours in the oven, the roast is done and while it rests, Annie uses an immersion blender to purée the vegetables and braising juices - again in the same pot - to make the flavorful gravy. It's a one-pot wonder that'll serve 8 hungry guests.

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Serves 8

Recipe Courtesy of "Yankee Magazine"

Ingredients

2 tbsp vegetable oil
5-6 lb top round or chuck roast, tied with butcher's twine
kosher or sea salt for seasoning
ground black pepper for seasoning
6 celery ribs & leaves, diced
1 large white onion, diced
2 carrots, diced
4 garlic cloves, smashed & peeled
1 cup red wine
1 cup low-sodium beef stock

Special Equipment

Dutch oven or oven-proof heavy-bottom stockpot
immersion blender

How-to

Preheat oven to 325º
Pat dry meat and season with salt and pepper on all sides
In a Dutch oven on high setting, heat oil. Sear roast on all sides, about 4 minutes per side
Remove roast and set aside
In the same pan, add vegetables and garlic. Cook for a few minutes to release flavors
Deglaze plan with wine, scraping the bottom of the pot to release flavorful pieces of meat
Put meat back in the pan and add the stock, place lid on the pot and put in oven. Roast 3½ - 4 hours, until tender
Remove roast from the pan. Discard string. Tent with foil and let rest
With an immersion blender directly in the pot (or in the bowl of a food processor), purée vegetables and braising juices to desired texture
Check seasonings and pour over the roast or place in a gravy boat to bring to the table, slice roast and serve