Yankee Pot Roast

Yankee Style Pot Roast

We recently had our first snowfall here in Pennsylvania and what better food for a day t like that than warm hearty comfort food classic a Yankee Style Pot Roast. As you may know a pot roast is just beef braised in liquid where as Yankee style pot roast is just roast beef with root vegetables.

As with anything you are braising it may be a long cooking process but the flavor payoff is well worth the time.

As I like to tell you all the time with meat is to take your beef out of the fridge and set it on the counter letting it come up to room temp before starting the cooking for a more even cook.

Now I want to clear something up because someone had pointed me to a blog where someone had taken this statement made by myself as well as many famous chefs, such as Wolfgang Puck, Micheal Simon and others, to the extreme and used a meat thermometer into the center of a pork shoulder and left it on the counter until the center of the pork reached room temp which I believe if memory serves me correctly was 72.  Well for a decent size pork shoulder it would take well over 8 hours sitting on the counter for the center to reach that temp and seriously would you want to eat meat that had been sitting at room temp for 8 hours? I sure as hell wouldn’t! What you really want is for the outside of the meat to come up to room temp which should only be about 20-30 minutes definitely no longer than an hour (don’t you just love people that take things way to literal).

Ok so now after that tangent lets get back to the roast. Preheat your oven to 350.  Season all sides of your beef, I used a 3.5 lb chuck roast, with salt and pepper. In your Dutch oven over medium-high heat, heat 2 tablespoons of vegetable oil until hot and shimmering. Add beef to Dutch oven and sear on all sides. And yes I do mean all sides! How many sides does the meat have? Let’s take a look 

So as you can see you have the top (and hopefully it is obvious the bottom) 2 sides and the 2 ends for a total of 6 surfaces that need to be seared to a nice golden drown.

Once the beef is nicely seared remove the roast to a plate (or cutting board). Reduce the heat of the Dutch oven to medium add 2 more tablespoons vegetable oil and add 1 cup of chopped shallot, 4 cloves of garlic minced, 2 teaspoons each of chopped fresh rosemary and fresh thyme. Saute until garlic turns golden, do not let the garlic brown. After the garlic turns golden add 1 cup of your favorite Merlot. Stir making sure to scrape any of the brown bits, or fond, from the bottom of the pan. Stir in 4 cups of beef stock and 2 tablespoons of tomato paste. Once all is combined return the beef to the pot cover and place in the preheated oven.

beef roast in braising liquid

Roast covered in the oven for an hour and a half. Remove from the oven and add 3 carrots cut into about 2 inch pieces, 3 stalks celery cut into 2 inch pieces, bay leaf, and a cup and a half of pearl onions either fresh or frozen. Cover and return to the oven for another hour or until veggies are fork tender.  Discard the bay leaf. Beef should be fall apart tender Serve over a healthy portion of creamy mashed potatoes.

INGREDIENTS

  • 1 3-4 lb beef chuck roast
  • salt and pepper to taste
  • 4 tablespoons vegetable oil, divided
  • 1 cup chopped shallot
  • 4 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1 bay leaf
  • 1 cup Merlot
  • 4 cups beef stock
  • 2 tablespoons tomato paste
  • 3 carrots cut into 2 inch pieces
  • 3 stalks celery cut into 2 inch pieces
  • 1-1/2 cup pearl onions fresh or frozen

STEPS

  1. Remove chuck roast from refrigerator and let rest on the counter 20-30 minutes
  2. preheat oven to 350
  3. season with salt and pepper
  4. In your Dutch oven over medium-high heat, heat 2 tablespoons of vegetable oil until hot and shimmering
  5. Add beef to Dutch oven and sear on all sides
  6. remove the roast to cutting board
  7. Reduce the heat of the Dutch oven to medium add 2 more tablespoons vegetable oil and add 1 cup of chopped shallot, 4 cloves of garlic minced, 2 teaspoons each of chopped fresh rosemary and fresh thyme
  8. After the garlic turns golden add 1 cup of your favorite Merlot. Stir making sure to scrape any of the brown bits, or fond, from the bottom of the pan.
  9. Stir in 4 cups of beef stock and 2 tablespoons of tomato paste. Once all is combined return the beef to the pot cover and place in the preheated oven.
  10. Roast covered in the oven for an hour and a half
  11. Remove from the oven and add 3 carrots cut into about 2 inch pieces, 3 stalks celery cut into 2 inch pieces, bay leaf, and a cup and a half of pearl onions
  12. Cover and return to the oven for another hour or until veggies are fork tender
  13. Discard the bay leaf.  Serve over a healthy portion of creamy mashed potatoes.
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