Yankee Pot Roast

  • JasonM Posted: 11/18/08
    Worthy of a Special Occasion

    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.

  • TY1024 Posted: 09/15/09
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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
    Worthy of a Special Occasion

    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.


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