Kim's Cheater Yankee Pot Roast
Pre heat the oven to 325 F
5 to 8 lb Beef Roast [(your choice of cut) Lbs. depend on how many you are feeding]
6 to 12 potatoes (depending on how many you are feeding)
bag of baby carrots or 6 to 8 whole carrots peeled and cut in 3 parts each
4 celery stalks cut into 3 pieces
2 onions cleaned and cut in half
1 package dried onion soup mix
2 TBSP Flour
pepper to taste
cook in bag
1 C water or beef broth(if I have the broth on hand I use that)
Okay I peel scrub and cut up all my veggies and have them in a bowl.
I trim any Huge chunks of fat off the meat but I keep most of it on there. The fat has the flavor.
Then I take my cook in bag toss in the 2tbsp flour and shake it up to coat the bag.
I place it in my roasting pan and stick the meat in there. Sprinkle the onion soup mix over all of it. Then I add the veggies and the water, seal the bag and
put it in the oven at 325 F for 35 to 45 minutes.
Other ways to make Yankee Pot Roast:
2 teaspoons olive oil
1 (4-pound) boneless chuck roast, trimmed
1 tablespoon salt
1 tablespoon cracked black pepper
2 cups chopped onion
2 cups low-salt beef broth
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 cup chopped plum tomato
1 1/4 pounds small red potatoes
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons lemon juice
Chopped parsley (optional)
Preheat oven to 300°.
Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired
Yankee Pot Roast Their way:
2) This would be as close to my mom's way as I could find only she didn't take the fat out that is where the flavor is.
1 bone-in chuck roast, 4-5 pounds, trimmed of excess fat (sometimes labeled pot roast or 7-bone chuck)
Salt and pepper to taste
4-5 cloves garlic, sliced
1 large carrot, chopped
1 onion, chopped
1 celery stalk, chopped
3 tablespoons flour
2 teaspoons dried thyme or 6 sprigs fresh
2 bay leaves
3 ½ cups water or half chicken stock, half water (do not use beef stock)
2 tablespoons tomato paste
8 -10 small onions
5 carrots cut in 1-2 inch pieces
1 pound potatoes in 1/4 pieces.
Pat the beef dry (helps it to brown) and generously salt and pepper it. Place the meat in a Dutch oven or other large heavy pot over high heat with a little oil. Sear the meat on both sides. Remove the meat from the pan and pour off the oil.
Reduce heat to medium, return the pan back to the heat. Add the chopped carrot, celery, onion, and garlic, with a little oil, and cook until softened but not browned. Sprinkle flour over the vegetables and stir 2 to 3 minutes.