Yankee Pot Roast Recipe

Name: Yankee Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c pure olive oil; 2 onions, sliced; 3 to 4 lb chuck roast; Flour for dredging; 8 slender carrotts or fatter ones cut in half or quartered; 3 ribs celery, cut in half; 3 c beef broth; 4 to 5 cloves of garlic, minced; 12 small boiling onions; 1/2 c dried mushrooms, crumbled; 1 bottle red wine; 5 or 6 sprigs fresh thyme; 1 rounded t freshly ground black pepper; salt to taste; 2 T unsalted butter at room temperature; 2 rounded T flour; Egg Noodles:; 2 12oz packages medium egg noodles; 1/4 c grated parmesan cheese; 3/4 c nonfat sour cream

Servings: persons

1/4 c pure olive oil
2 onions, sliced
3 to 4 lb chuck roast
Flour for dredging
8 slender carrotts or fatter ones cut in half or quartered
3 ribs celery, cut in half
3 c beef broth
4 to 5 cloves of garlic, minced
12 small boiling onions
1/2 c dried mushrooms, crumbled
1 bottle red wine
5 or 6 sprigs fresh thyme
1 rounded t freshly ground black pepper
salt to taste
2 T unsalted butter at room temperature
2 rounded T flour
Egg Noodles:
2 12oz packages medium egg noodles
1/4 c grated parmesan cheese
3/4 c nonfat sour cream

1
In large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly--this is good and will add lots of flavor. Add the garlic, carrots, celery, beef broth, wine, thyme, mushrooms, pepper and salt to taste. Add boiling onions. Bring to boil and then reduce heat, partially cover and barely simmer for 3 to 3 1/2 hours, turning beef occasionally.
2
When beef is falling-apart tenter, remove from broth. Remove thyme springs and boiling onions. Using immersion blender, purree carrots, celery and sliced onions; the purreed vegetables with thicken sauce and add lots of flavor and nutrition. Knead butter and 2 tablelspoons flour together until thoroughly combined. Add the flour mixture to the broth and stir with wooden spoon until sauce is consistencey of buttermilk. Slice beef and return beef and boiling onions to gravy. Serve over egg noodles.
3
Egg Noodles:
4
Cook noodles according to package. Drain and place in large serving bowl. Add parmesan cheese and sour cream; toss to gently coat

1497

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1/4 c pure olive oil, 2 onions, sliced, 3 to 4 lb chuck roast, Flour for dredging, and more.

Yes, Yankee Pot Roast 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.

Yankee Pot Roast

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