YANKEE NOODLE RECIPES

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TRADITIONAL YANKEE POT ROAST RECIPE: HOW TO MAKE IT



Traditional Yankee Pot Roast Recipe: How to Make It image

Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years. —Vera Burke, West Pittston, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 50 minutes

Prep Time 20 minutes

Cook Time 02 hours 30 minutes

Yield 14 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon canola oil
2 large onions, coarsely chopped
2 cups sliced carrots
2 celery ribs, sliced
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1-3/4 cups water
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 medium potatoes, peeled and cut into eighths

Steps:

  • In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

Nutrition Facts : Calories 287 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 332mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 27g protein.

TRADITIONAL YANKEE POT ROAST RECIPE: HOW TO MAKE IT



Traditional Yankee Pot Roast Recipe: How to Make It image

Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years. —Vera Burke, West Pittston, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 50 minutes

Prep Time 20 minutes

Cook Time 02 hours 30 minutes

Yield 14 servings.

Number Of Ingredients 11

1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon canola oil
2 large onions, coarsely chopped
2 cups sliced carrots
2 celery ribs, sliced
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1-3/4 cups water
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 medium potatoes, peeled and cut into eighths

Steps:

  • In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

Nutrition Facts : Calories 287 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 332mg sodium, CarbohydrateContent 14g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 27g protein.

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