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Traditional Yankee Pot Roast

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 10 servings (serving size: 3 ounces beef and about 1/2 cup vegetables)
While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed potatoes.

Ingredients

  • 2 teaspoons olive oil
  • 1 (4-pound) boneless chuck roast, trimmed
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 2 cups coarsely chopped onion
  • 2 cups low-salt beef broth
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 cup chopped plum tomato
  • 1 1/4 pounds small red potatoes
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 290
  • caloriesfromfat 26 %
  • fat 8.4 g
  • satfat 2.8 g
  • monofat 3.7 g
  • polyfat 0.5 g
  • protein 32.9 g
  • carbohydrate 20 g
  • fiber 3 g
  • cholesterol 92 mg
  • iron 4.3 mg
  • sodium 756 mg
  • calcium 36 mg

How to Make It

  1. Preheat oven to 300°.

  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.

  3. Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.