Traditional Yankee Pot Roast Recipe

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

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4.5 4 4
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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Cook: 2-1/2 hours

Ingredients

  • 1 boneless beef chuck roast (4 to 5 pounds)
  • 1 tablespoon vegetable 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 large deep skillet over medium-high heat, brown roast on all sides in oil. Remove roast. Add onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the skillet. Bring to a boil. Return roast to skillet. Reduce heat; cover and simmer for 2 hours. Add potatoes; cover and cook 40 minutes longer or until meat and vegetable are tender. Yield: 12-14 servings.
Originally published as Yankee Pot Roast in Country February/March 2001, p51

Nutritional Facts

1 each: 287 calories, 13g fat (5g saturated fat), 84mg cholesterol, 332mg sodium, 14g carbohydrate (5g sugars, 2g fiber), 27g protein.

  • 1 boneless beef chuck roast (4 to 5 pounds)
  • 1 tablespoon vegetable 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
  1. In a large deep skillet over medium-high heat, brown roast on all sides in oil. Remove roast. Add onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the skillet. Bring to a boil. Return roast to skillet. Reduce heat; cover and simmer for 2 hours. Add potatoes; cover and cook 40 minutes longer or until meat and vegetable are tender. Yield: 12-14 servings.
Originally published as Yankee Pot Roast in Country February/March 2001, p51

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sgrantham User ID: 6249296 75632
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."

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ginnyppr User ID: 2354279 70890
Reviewed Mar. 9, 2011

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

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deveykelly User ID: 5174062 34262
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."

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elvah90062 User ID: 4563096 204017
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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