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Traditional Yankee Pot Roast Recipe

Traditional Yankee Pot Roast Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours YIELD:14 servings

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

  • 1. In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside.
  • 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.
  • 3. 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.

Reviews for Traditional Yankee Pot Roast

Sort By :
MY REVIEW
Reviewed Jan. 15, 2012

"My family loves this & its very easy to make for a sunday dinner. I follow the recipe as is and it turns out perfect every time."

MY REVIEW
Reviewed Mar. 9, 2011

"yummy I've made this recipe alot it is one of my favorites."

MY REVIEW
Reviewed Jul. 2, 2010

"My family loved it. It took the veges a lot longer to cook than the recipe call for. We ate an hour or more later than planned. I would allow more time when making this."

MY REVIEW
Reviewed Jan. 6, 2010

"I DID THIS RECIPE AND I ADDED AND CHANGED A COUPLE OF INGREDIENTS. I DIDNT USE POTATOES OR SALT. I USED CHICKEN BOUILLON AND DID RICE FOR MY SIDE DISH. IT WAS REALLY GOOD. MY CO-WORKERS LOVED IT AND I PASSED THE RECIPE ON."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.