Yankee Pot Roast

Yankee Pot Roast Recipe
Randy Mayor; Leigh Ann Ross
Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.


8 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 325
Caloriesfromfat 28 %
Fat 10.2 g
Satfat 3.3 g
Monofat 4.6 g
Polyfat 0.7 g
Protein 28.7 g
Carbohydrate 29.3 g
Fiber 5.8 g
Cholesterol 79 mg
Iron 4.3 mg
Sodium 642 mg
Calcium 72 mg


1 teaspoon canola oil
2 pounds boneless chuck roast, trimmed
Cooking spray
1 cup chopped yellow onion
4 cups fat-free, less-sodium beef broth
1 tablespoon whole-grain Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried sage
2 bay leaves
2 1/2 cups (1-inch) cubed peeled rutabaga (about 1 pound)
2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
2 cups (1-inch) cubed peeled baking potato (about 1 pound)
Fresh thyme sprigs (optional)


Preheat oven to 300°.

Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.

Cover and bake at 300° for 1 1/2 hours. Stir in rutabaga, parsnip, and carrot. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

October 2007
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