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Yankee Pot Roast

Yankee Pot Roast
Rubbing garlic onto the roast before browning adds lots of flavor. With this recipe, the meat and vegetables turn out moist and tender.—Bill Shultz, Walden, New York
4-6 ServingsPrep: 25 min. Cook: 4 hours

Ingredients

  • 2 garlic cloves, minced
  • 1 beef chuck roast (3 to 3-1/2 pounds)
  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 1 cup tomato juice
  • 4 medium carrots, sliced
  • 2 medium onion, chopped
  • 1 cup thinly sliced celery
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 medium potatoes, peeled and quartered

Directions

  • Rub garlic onto roast, then coat with flour. In a large Dutch oven,
  • brown roast in oil. Add the tomato juice, carrots, onions, celery,
  • bay leaves, salt, thyme and pepper; bring to a boil. Reduce heat;
  • cover and simmer for 3-1/2 hours, turning meat occasionally.
  • Add potatoes; simmer for 30 minutes or until tender. Remove bay leaf.
  • Remove roast and slice; serve with vegetables and gravy. Yield: 4-6
  • servings.
Nutrition Facts: 1 serving (1 each) equals 615 calories,
© Taste of Home 2013

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Yankee Pot Roast (continued)

Nutrition Facts: 31 g fat (10 g saturated fat), 147 mg cholesterol, 669 mg sodium, 35 g carbohydrate, 4 g fiber, 48 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013