Traditional Yankee Pot Roast

Traditional Yankee Pot Roast Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

10 servings (serving size: 3 ounces beef and about 1/2 cup vegetables)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

Preheat oven to 300°.

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.

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.

Note:

August 2002
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