Yankee Pot Roast

Name: Yankee Pot Roast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 14 servings
Ingredients: 1 boneless beef chuck roast (4 to 5 pounds); 1 tablespoon canola oil; 2 large onions, coarsely chopped; 2 cups sliced carrots; 2 celery ribs, sliced; 2 cans (14-1/2 ounces each) Italian stewed tomatoes; 1-3/4 cups water; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 4 medium potatoes, peeled and cut into eighths

Total Time Prep: 20 min. Cook: 2-1/2 hours

Yield 14 servings

Test Kitchen Approved

When making slow-cooked Yankee pot roast, tough meat turns tender, root vegetables become sweet and soft, and the sauce develops a velvety finish.

Ingredients

1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon canola oil
2 large onions, coarsely chopped
2 cups sliced carrots
2 celery ribs, sliced
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1-3/4 cups water
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 medium potatoes, peeled and cut into eighths

Directions

In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside.
Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours.
Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

Nutrition Facts

1 each: 287 calories, 13g fat (5g saturated fat), 84mg cholesterol, 332mg sodium, 14g carbohydrate (5g sugars, 2g fiber), 27g protein.

Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years. —Vera Burke, West Pittston, Pennsylvania

Recipe Creator