- Calories 290
- Caloriesfromfat 26%
- Fat 8.4g
- Satfat 2.8g
- Monofat 3.7g
- Polyfat 0.5g
- Protein 32.9g
- Carbohydrate 20g
- Fiber 3g
- Cholesterol 92mg
- Iron 4.3mg
- Sodium 756mg
- Calcium 36mg
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.
How to Make It
Step 1
Preheat oven to 300°.
Step 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.
Step 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.
meg0524's Review
Veggies needed a little more time, but overall this was a solid recipe. Great for a Sunday night dinner.
GolfGal's Review
After all the rave reviews, I was expecting an outstanding roast. I found this to be a sold roast, but nothing special. I found the Classic Beef Pot Roast from Cooking Light to be a much more flavorful recipe.
mbrown82's Review
Absolutely delicious! Agree with other review that the veggies definitely needed longer. I left them in an extra 10-15 minutes and the carrots still had quite a bit of crunch, but still good.
Kobrien07's Review
I chopped up the roast into 1 inch pieces to make this more like stew. I added a can of diced tomatoes since I did not have any fresh ones on had. Excellent! Will be adding this one to my pot roast collection.
tnbdoz's Review
Outsanding and so easy to make. I only had 1/2 C of roma tomatoes, so I threw in a container of grape tomatoes. Some of them remained intact during the cooking process and some burst...instead of biting into/cutting the whole ones, I popped them into my mouth and they exploded with sheer deliciousness!
Jlizhenry's Review
Absolutely scrumptious. Veggies definitely took extra time to cook. I would add them a half hour sooner next time.
BeckiAlgeri's Review
Amazing! Great for the slow cooker - I prep the night before and then set on low before going to work. Perfect every time! Just make sure you're buying the right cut of meat - tried this once with a sirloin roast, and it was a huge mistake.
KLStorck's Review
This was soo good!! I loved this recipe! It was so easy too. The veggies took maybe 15 minutes longer to cook, but I also had a little bit more than specified. The flavor was excellent and so moist! This will definetly be my go to pot roast!
karenfar's Review
This is a great pot roast recipe. I didn't add the small red potoatoes (made mashed) but made a GREAT gravy out of the sauce/juices - soooo good. Love these Comfort food Sunday dinners!
rstarrlemaitre's Review