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Yankee Pot Roast Recipe

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This recipe for Yankee Pot Roast, by , is from Mama G's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Cornwell
Added: Sunday, August 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. olive oil
1 (4 pound) boneless chuck roast, trimmed
1 T salt
1 T cracked black pepper
2 C coarsely chopped onion
2 C low-salt beef broth
1/4 C ketchup
2 T Worcestershire sauce
1 C chopped plum tomato
1-1/4 lb. small red potatoes
1 lb. carrots, peeled and cut into 1 inch pieces
2 T fresh lemon juice
Chopped fresh parsley (optional)

Directions:
Directions:
Preheat oven to 300. Heat olive oil in a large dutch oven pan 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; saute 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato, bring to a simmer. Cover and bake at 300 for 2-1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30-45 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.

Personal Notes:
Personal Notes:
Any roast from the chuck, which is the shoulder section (arm, 7-bone, or blade), will make great pot roast. Since the shoulder gets lots of exercise, it's riddled with fibrous tissue that melts during slow cooking - keeping the meat moist and ensuring rich, beefy flavor.

 

 

 

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