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Yankee Pot Roast
Jon Davies
Print Recipe
Ingredients
1 5
lb
chuck roast
tied and dredged in seasoned flour
¼
cup
oil
2
onions
cut in half, then quartered
6
carrots
peeled and cut into 1 inch pieces
4
parsnips
peeled and cut into 1 inch pieces
6
stalks celery
cut into 1 inch pieces
1
rutabaga
peeled and cut into1 inch pieces
3
sprigs rosemary
4
cloves
garlic
3
sprigs thyme
2
cups
red wine
3
qts beef stock
Instructions
In Dutch oven brown chuck roast on all sides.
Remove, add onions and garlic and brown.
Add carrots, parsnips, rutabagas and celery. Lightly caramelize.
Add herbs.
Deglaze with red wine. Stir with wooden spoon gently scraping the pan.
Add beef back in.
Cover with stock. Put lid on pan and place in 275º degree oven for 4 hours.
Remove lid. Inhale joyous fumes. Degrease cooking liquid.
Remove beef to platter. Let rest 15 minutes then slice.
Remove half the vegetables and arrange around sliced beef on platter.
Using immersion blender, puree remaining vegetables in liquid. Reduce until thickened.
Serve with beef, vegetables and Horseradish Mashed Potatoes.