I typically use a slow cooker for pot roasts -- fearing that the oven will dry the meat. The meat was not dry, so that was a relief. Following the suggestions of one of the reviewers, I replaced part of the broth with sherry. I also increased the amounts of thyme and sage (adding a bit more in after the cooking). As a finishing touch, I thickened the broth with a little flour. I chose to leave out the rutabegas (having no good memories of them). This is definitely worth repeating.
Yankee Pot Roast
JasonM Posted: 11/18/08
TY1024 Posted: 09/15/09
This pot roast turned out very well. I had an abundance of turnips from my garden so I replaced the rutabaga with turnips and it worked out well. I think the mustard makes this just a bit different in a good way. Next time I think I'll make some fresh biscuits to sop up the extra juices.
jkloebe Posted: 11/15/09
This is great! I actually just made this in a crock pot like I usually do with pot roasts and put in all vegetables at the start (instead of waiting until it was half-way done). I thnk the mustard added a great flavor! I didn't have rutabegga, but threw in some squash instead. Who knew squash would be good in a pot roast? It is!
SaraBusse Posted: 10/05/11
This is my very favorite pot roast recipe. We always use elk and I've been making it for years. A fall dish for sure.