Taste of Home
Traditional Yankee Pot Roast
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
YIELD: 14 servings.
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
Ingredients
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1 boneless beef chuck roast (4 to 5 pounds)
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1 tablespoon canola oil
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2 large onions, coarsely chopped
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2 cups sliced carrots
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2 celery ribs, sliced
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2 cans (14-1/2 ounces each) Italian stewed tomatoes
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1-3/4 cups water
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1 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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4 medium potatoes, peeled and cut into eighths
Directions
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1.
In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside.
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2.
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.
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3.
Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.
Nutrition Facts
1 each: 287 calories, 13g fat (5g saturated fat), 84mg cholesterol, 332mg sodium, 14g carbohydrate (5g sugars, 2g fiber), 27g protein.
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