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| Yankee Pot Roast |
This is one of those old-fashioned recipes that I love because it is so simple. There are only a few ingredients, you just let it sit and cook for a while, and the results are delicious!
I would like to mention a subject that is always up for debate in our house… To be called a pot roast it has to be cooked in a pot! If you cook it in a pan it is just roast beef! (LOL)
The browning of the roast is the key to this recipe; a nice browned roast will ensure rich, brown gravy.
Yankee Pot Roast
Ingredients
3-4 lbs. beef chuck roast
½ cup flour, divided
3 Tablespoons cooking oil (such as vegetable or canola)
1 cup water, divided
Salt
Pepper
Directions
1. Combine ¼ cup of flour with 2 teaspoons of salt and ¼ teaspoon of pepper. Pat into all sides of the roast.
2. Heat the oil over medium heat in a large pot or Dutch oven. Add roast and brown well on both sides, about 10 minutes on each side. Add ½ cup water; cover tightly and simmer for 2 hours, or until very tender, adding more water as necessary.
3. Remove meat from the pot, cover with foil to keep warm. Pour pan juices into a 2-cup liquid measuring cup. Skim most of the fat off the top. Add enough water to make 2 cups. Whisk in ¼ cup of flour, ½ teaspoon salt and 1/8 teaspoon pepper until smooth; return to pot.
4. Bring pan juices to a boil, stirring constantly until thickened. Cut roast into 8 pieces; return to pot and cover with gravy. Serve with mashed potatoes and cooked carrots.
Makes 8 servings
Yankee Pot Roast
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