Traditional Yankee Pot Roast |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed potatoes. Ingredients:
2 teaspoons olive oil |
1 (4-pound) boneless chuck roast, trimmed |
1 tablespoon kosher salt |
1 tablespoon cracked black pepper |
2 cups coarsely chopped onion |
2 cups low-salt beef broth |
1/4 cup ketchup |
2 tablespoons worcestershire sauce |
1 cup chopped plum tomato |
1 1/4 pounds small red potatoes |
1 pound carrots, peeled and cut into 1-inch pieces |
2 tablespoons fresh lemon juice |
chopped fresh parsley (optional) |
Directions:
1. Preheat oven to 300°.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
3. Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.
|
|