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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Yankee Pot Roast Recipe

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This recipe for Yankee Pot Roast is from Mama G's Favorites, 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:  
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 300º. 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 300º 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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