Yankee Pot Roast
Country
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Here's a traditional main dish that's tested and true. It's been a favorite with my family for many years.
SERVINGS: 14
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 2 hours 40 min.
Ingredients:
- 1 boneless beef chuck roast (4 to 5 pounds)
- 1 tablespoon vegetable 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
Directions:
In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and keep warm. In the same pan, add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours.
Add potatoes. Cover; cook 40 minutes longer or until meat and vegetables are tender. Yield: 12-14 servings.