Traditional Yankee Pot Roast

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

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Nutritional Information

Amount per serving
  • Calories: 290
  • Calories from fat: 26%
  • Fat: 8.4g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 32.9g
  • Carbohydrate: 20g
  • Fiber: 3g
  • Cholesterol: 92mg
  • Iron: 4.3mg
  • Sodium: 756mg
  • Calcium: 36mg

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

  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.
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