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Traditional Yankee Pot Roast Recipe
Traditional Yankee Pot Roast Recipe photo by Taste of Home

Traditional Yankee Pot Roast Recipe

Publisher Photo
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
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
MAKES: 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

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.

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.
Originally published as Yankee Pot Roast in Country February/March 2001, p51

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.

Light-Bodied Red Wine

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

Reviews for Traditional Yankee Pot Roast

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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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.

MY REVIEW
Reviewed May. 14, 2009
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