Yankee Pot Roast

yankee pot roast

If you want to make humble ingredients seem richer, all you need is time and seasoning. Pot roast is one of those meals that seems more expensive than it is. A chuck roast, some root veggies, and a few pantry items magically transform into a feast in a bowl, ultimately satisfying and comforting with little expense or effort.

I like to put parsnips in my pot roast. Carrots’ sassy kinfolk, the parsnips are one of my favorite ingredients that you can sometimes find for not a lotta money.

Yankee Pot Roast

Ingredients

1 (3#) Chuck Roast
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
4 stalks celery, chopped
1 onion, sliced
4 cloves garlic, smashed and rough chopped
2 c. beef stock
2 c. red wine
2 Tablespoons Worcestershire Sauce
Salt and Pepper, to taste
a handful of parsley, chopped

Directions

Bring a splash of olive oil up in a heavy-bottomed stock pot over medium-high heat. Season all sides of the chuck roast with salt and pepper. Sear the chuck roast for about 4 minutes on each side. Remove roast from heat and cover with a sheet of aluminum foil.

Add carrots, parsnips, celery, onion, and garlic, and cook for about 3 minutes. Deglaze with red wine, return beef to the pan, and add beef stock and Worcestershire. Season with salt and pepper, and bring to a simmer. Turn stove down to the lowest setting, and cover with a tightly fitting lid.

Allow to simmer low and slow for the next 3 hours. Check on your roast each hour to make sure you’re still at a consistent simmer and aren’t losing too much liquid. Your roast should be ready any time but will continue to improve for several more hours.

Oven-roasted potatoes make a lovely addition to the roast. They absorb the savory beef and wine liquid but don’t fall apart the way potatoes cooked in a roast have a tendency to do.

leftover pot roast

Garnish with the fresh parsley, and try not to eat it all in one sitting. It’s even better the next day.

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