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Traditional Yankee Pot Roast

 Traditional Yankee Pot Roast
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
14 ServingsPrep: 20 min. Cook: 2-1/2 hours

Ingredients

  • 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

Directions

  • 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. Yield: 12-14 servings.
Nutritional Facts: 1 serving (1 each) equals 287 calories, 13 g fat (5 g saturated fat), 84 mg cholesterol, 332 mg sodium, 14 g carbohydrate, 2 g fiber, 27 g protein.

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Traditional Yankee Pot Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.