Herb-Stuffed Yankee Pot Roast With Root Vegetables

Name: Herb-Stuffed Yankee Pot Roast With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BEEF:; 1 beef chuck pot roast (2 1/2-3 lb); 3 Tbsp. fresh thyme leaves; 2 Tbsp. sliced garlic cloves; 1 tsp. kosher salt; 1/2 tsp. ground black pepper; 2 Tbsp. extra-virgin olive oil; FOR THE SAUCE:; 2 medium onions, diced; 3 ribs celery, diced; 2 medium carrots, diced; 1 Tbsp. tomato paste; 1/4 cup flour; 1 cup dry red wine; 2 cups low sodium beef broth; 2 Tbsp Worcestershire sauce; 1 tsp. Dijon mustard; 1 bay leaf; FOR THE VEGETABLES:; 2 cups baby red potatoes; 1 medium turnip, peeled and quartered; 2 medium carrots, peeled and cut in 2 inch pieces; 2 cups button mushrooms; sprigs of fresh thyme

Servings: persons

FOR THE BEEF:
1 beef chuck pot roast (2 1/2-3 lb)
3 Tbsp. fresh thyme leaves
2 Tbsp. sliced garlic cloves
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 Tbsp. extra-virgin olive oil
FOR THE SAUCE:
2 medium onions, diced
3 ribs celery, diced
2 medium carrots, diced
1 Tbsp. tomato paste
1/4 cup flour
1 cup dry red wine
2 cups low sodium beef broth
2 Tbsp Worcestershire sauce
1 tsp. Dijon mustard
1 bay leaf
FOR THE VEGETABLES:
2 cups baby red potatoes
1 medium turnip, peeled and quartered
2 medium carrots, peeled and cut in 2 inch pieces
2 cups button mushrooms
sprigs of fresh thyme

1
Preheat the oven to 325 F.
2
Trim exterior fat from roast. Using kitchen twine, tie roast around its circumference.
3
Combine Thyme, garlic, 1 tsp. salt, and 1/2 tsp pepper. Pat meat dry. Cut 1 inch deep slits into the meat with a paring knife; stuff with thyme mixture. Season roast well on both sides with salt and pepper.
4
Heat oil in a large ovenproof pot or Dutch oven over medium-high heat. Sear roast on all sides until well browned, 8-10 minutes. Transfer roast to a platter
5
Saute onions, celery, and died carrots in the pan drippings, stirring often, until onions start to soften, about 5 minutes. Add tomato paste; stir until it starts to brown on bottom of the pot. Stir in flour.
6
Deglaze the pot with wine, scraping up any browned bits. Stir in broth; bring liquid to boil return seared roast to the pot. Cover pot, place in oven, and braise for 2 hours.
7
Remove pot from the oven. Transfer roast to a platter, Strain sauce, discarding the vegetables. Stir Worcestershire, Dijon mustard and bay leaf into sauce. Return sauce and roast to the pot.
8
Add potatoes, turnip and carrot pieces to the pot. Cover the pot; return roast to the oven and cook for 1 to 1 1/2 hours, until the meat is fork tender.
9
Add the mushrooms to the pot during the final 10 minutes of cooking. Transfer the roast and vegetables to a platter; using a fork, break meat into pieces. Bring sauce to a simmer; skim off and discard fat. Season sauce with salt and pepper.
10
To serve, spoon sauce over pot roast and vegetables; garnish with a sprig of thyme.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE BEEF:, 1 beef chuck pot roast (2 1/2-3 lb), 3 Tbsp. fresh thyme leaves, 2 Tbsp. sliced garlic cloves, and more.

Yes, Herb-Stuffed Yankee Pot Roast With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!