Yankee Pot Roast Recipe

Name: Yankee Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs beef brisket; 2 tablespoons rough chopped fresh sage (about 10 leaves); 8 sprigs fresh rosemary; 8 sprigs fresh thyme; ½ cup olive oil; 4 garlic cloves, rough chopped; 1 ¼ teaspoons salt; 2 teaspoons fresh ground black pepper; 2 medium carrots, sliced into 1/4 inch rounds (about 2 cups); 5 -6 celery ribs, sliced into 1/2 inch pieces (about 2 cups); 2 cups large-dice Spanish onions; 3 garlic cloves, minced; 4 cups tomato puree; 4 cups beef stock or 4 cups veal stock; 2 bay leaves; 6 new potatoes, quartered (unpeeled)

Servings: persons

3 -4 lbs beef brisket
2 tablespoons rough chopped fresh sage (about 10 leaves)
8 sprigs fresh rosemary
8 sprigs fresh thyme
½ cup olive oil
4 garlic cloves, rough chopped
1 ¼ teaspoons salt
2 teaspoons fresh ground black pepper
2 medium carrots, sliced into 1/4 inch rounds (about 2 cups)
5 -6 celery ribs, sliced into 1/2 inch pieces (about 2 cups)
2 cups large-dice Spanish onions
3 garlic cloves, minced
4 cups tomato puree
4 cups beef stock or 4 cups veal stock
2 bay leaves
6 new potatoes, quartered (unpeeled)

1
In a glass baking dish, combine the beef, sage, rosemary, thyme, 1/4 cup oil, chopped garlic, 1/4 teaspoon of salt and 1 teaspoon pepper; marinate for at least 2 hours or overnight if time permits.
2
After meat has been marinated, remove it to a large skillet on high heat.
3
Cook for 5 minutes on each side, until lightly seared and browned; set it aside on a platter.
4
Preheat oven to 350; in a roasting pan placed across two burners, heat the remaining 1/4 cup olive oil; saute the carrot, celery, onion, minced garlic, and remaining 1 teaspoon salt and 1 teaspoon pepper for 10 minutes, until the onion is soft.
5
Add the meat to the vegetables; pour the tomato puree and beef stock over the meat.
6
Add in the bay leaves and potatoes; bring to a boil, then reduce to a simmer for 10 minutes.
7
Cover the pan with aluminum foil and place in the oven.
8
Cook for 2-2 1/2 hours, until the meat is tender and falls apart easily.
9
Remove the meat from the pan; slice the meat, arrange the slices on a serving platter, and pour the broth and vegetables over the meat.

995

kcal

Calories

Fat

118

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 16 ingredients. The key ingredients include: 3 -4 lbs beef brisket, 2 tablespoons rough chopped fresh sage (about 10 leaves), 8 sprigs fresh rosemary, 8 sprigs fresh thyme, 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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