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Yankee Pot Roast Recipe

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This recipe for Yankee Pot Roast is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. canola oil
2 lb. boneless chuck roast, trimmed
Cooking spray
1 c. chopped yellow onion
4 c. fat-free, less-sodium beef broth
1 T. whole-grain Dijon mustard
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. freshly ground black pepper
1/2 tsp. dried sage
2 bay leaves
2 1/2 c. (1") cubed peeled rutabaga (about 1 lb.)
2 1/2 c. (1") cubed peeled parsnip (about 1 lb.)
1 1/2 c. (1-" thick) slices carrot (about 8 oz.)
2 c. (1") cubed peeled baking potato (about 1 lb.)
fresh thyme sprigs (optional)
Directions:
Directions:
Preheat oven to 300°. Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer. Cover and bake at 300° for 1 1/2 hours. Stir in rutabaga, parsnip, and carrot. Bake, covered, 1 hour. Stir in potato; cover and bake 60 -90 minutes or until roast and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.
Preparation Time:
Preparation Time:
allow 3 hrs in oven
Personal Notes:
Personal Notes:
I add garlic to the onions and also about 1/2 can tomato paste to broth. You can't rush this recipe.

 

 

 

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