Yankee Pot Roast
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
6
-
Calories
815 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Yankee Pot Roast
Report
This Yankee Pot Roast recipe starts with a pan seared, seasoned beef brisket because, unlike a more traditional chuck roast, it has more flavor. Slowly braised in a flavored broth it is served with steamed vegetables and a delicious gravy made from the braising liquid.
Share:
Ingredients
- 5 lb beef brisket trimmed (or chuck roast)
- 1 tbsp salt
- 1 tbsp white pepper
- 1 cup all purpose flour separated
- 3 tbsp vegetable oil
- 4 bay leaves
- 6 carrots rough chopped
- 1 yellow onion large, rough chopped
- 3 stalks celery rough chopped
- 15 oz can whole peeled tomatoes drained, crushed
- 3 cups beef stock
- 1/2 cup catsup
- 2 tbsp Worcestershire sauce
- 2 tbsp celery salt
- 1 tbsp ground prepared horseradish (paste in jar)
Instructions
- Heat oven to 325°F.
- Pat brisket dry using paper towels. Season flour with salt and white pepper. Use 1/2 cup and dredge brisket all over. (See Note 1)
- Heat oil in a large 8qt Dutch oven over medium high heat. Brown brisket 8-10 minutes on both sides. Drain excess oil.
- Scatter the bay leaves, carrots, onions, celery, and tomatoes around the beef in pot. In a large measuring bowl whisk together the beef stock, catsup, Worcestershire sauce, celery salt and horseradish. Pour over meat and vegetables. Bring to a boil then cover and transfer to 325°F oven. Cook until brisket is tender, about 4 hours.
- Transfer brisket to a cutting board and rest 10 minutes before carving AGAINST the grain.
- Strain pan juices through a sieve into a bowl. Press to extract as much from the braising vegetables as possible, discard. Pour juices back into Dutch oven over medium high heat and whisk in remaining 1/2 cup flour and 1 cup water, cook 2 minutes. Lower heat and simmer until gravy is thickened, 5 minutes. Season to taste.
- Pour gravy over brisket and serve with mashed potatoes and side dish of vegetables.
Notes
- Feel free to substitute boneless chuck roast, a blade roast or even short ribs for the beef brisket. I also add the beef to a sealable bag along with the seasoned flour and toss and rub to coat and adhere easily without a mess.
Nutrition Information
Show Details
Calories
815kcal
(41%)
Carbohydrates
36g
(12%)
Protein
85g
(170%)
Fat
35g
(54%)
Saturated Fat
15g
(75%)
Cholesterol
234mg
(78%)
Sodium
1270mg
(53%)
Potassium
2013mg
(58%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
10466IU
(209%)
Vitamin C
15mg
(17%)
Calcium
98mg
(10%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 815 kcal
% Daily Value*
| Calories | 815kcal | 41% |
| Carbohydrates | 36g | 12% |
| Protein | 85g | 170% |
| Fat | 35g | 54% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 234mg | 78% |
| Sodium | 1270mg | 53% |
| Potassium | 2013mg | 43% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 10466IU | 209% |
| Vitamin C | 15mg | 17% |
| Calcium | 98mg | 10% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
