Yankee Pot Roast

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.

Yield: 8 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 28%
  • Fat: 10.2g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.7g
  • Carbohydrate: 29.3g
  • Fiber: 5.8g
  • Cholesterol: 79mg
  • Iron: 4.3mg
  • Sodium: 642mg
  • Calcium: 72mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 300°.
  2. 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.
  3. 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.
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