Yankee Pot Roast

Pot Roast With Vegetables
Pot Roast With Vegetables. Photo: Diana Rattray
  • 3 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 3 hrs
  • Yield: 6 to 8 Servings

A variety of vegetables add flavor to this Yankee pot roast. The pot roast is slow simmered to perfection with potatoes, carrots, and diced rutabaga. 

I like the flavor the red wine adds to the liquids, but feel free to decrease the amount or leave it out altogether.

What You'll Need

  • 4 to 5 pounds beef roast
  • 1 tablespoon shortening
  • kosher salt and freshly ground black pepper
  • 1 1/2 cup beef broth, low sodium
  • 1/2 cup dry red wine or more beef broth
  • 1 1/2 cup chopped onion
  • 1 cup diced rutabaga or turnip
  • 1 cup diced carrots
  • 1 pound potatoes, cut into 1-inch pieces
  • 1/4 cup sliced celery with leaves
  • 3 tablespoons water
  • 2 tablespoons all-purpose flour
  • 1 to 2 tablespoons fresh chopped parsley

How to Make It

  1. In a Dutch oven or heavy kettle, brown meat on all sides in hot shortening. Sprinkle with salt and pepper. Add the beef broth, wine, if using, and chopped onion. Cover and simmer for 2 to 3 hours.
  2. Add the rutabaga, carrots, potatoes, and celery; simmer for 30 minutes longer, or until vegetables are tender.
  3. Remove the meat and vegetables to a platter and keep warm.
  4. In a small bowl combine 3 tablespoons of water with 2 tablespoons of flour; stir until smooth. Place the liquids back over medium heat and stir in the flour paste. Cook, stirring, until thickened.
  1. Taste and season as needed with kosher salt and freshly ground black pepper.  
  2. Stir the parsley into the liquids.
  3. Serve the meat and vegetables with the thickened gravy.

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