Gourmet Yankee Pot Roast
This Gourmet Yankee Pot Roast is a comforting, savory dish that will warm hearts and satisfy appetites. A twist on the classic pot roast, this version features a rich brown sauce that perfectly complements the tender, juicy beef. Sautéed onions and baby carrots infuse the broth with flavor, while fresh thyme adds a touch of herbal freshness. Perfect for Sunday dinners or any special occasion, this recipe can also easily be adapted to suit your family's tastes. For a convenient option, try making it in a crockpot! Enjoy the delightful aromas filling your kitchen as this dish slowly cooks to perfection. Serve with your favorite mashed potatoes or crusty bread to soak up the delicious gravy.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Olive oil
1/4 cup (For cooking)
Onions
2-3 (Sliced)
Bottom round beef roast
3-4 lbs (Flour-dredged for browning)
Flour
1/2 cup (For dredging)
Carrots
1 cup (Use baby carrots or your preferred type)
Beef broth
4 cups (For simmering)
Wine
3 cups (Use your favorite type, Riesling recommended)
Fresh thyme
5-6 sprigs (For flavor)
Ground salt
To taste (For seasoning)
Ground pepper
To taste (For seasoning)
Water
1/4 cup (For dissolving cornstarch)
Cornstarch
2 tablespoons (For thickening the sauce)
Instructions
1
In a large cast iron Dutch oven, heat the olive oil over medium heat.
2
Add the sliced onions and sauté until they reach a golden brown color, stirring occasionally.
3
Meanwhile, thoroughly dredge the bottom round beef roast in flour, ensuring an even coating on all sides.
4
Once the onions are sautéed, add the flour-dredged beef to the pot and brown it on all sides to develop a deep flavor.
5
After browning, incorporate the carrots, beef broth, wine (Riesling is recommended), fresh thyme sprigs, salt, and pepper into the pot.
6
Reduce the heat to low, cover the pot, and allow the roast to simmer gently. Turn the meat occasionally, cooking until it becomes tender and easily pulls apart (approximately 4-5 hours).
7
When the meat is fork-tender, carefully remove it from the pot along with the thyme sprigs and carrots. Set these aside on a serving platter.
8
In a small bowl, dissolve the cornstarch in water, then add it to the broth mixture in the pot, stirring until the sauce thickens.
9
Remove the pot from heat and pour the thickened sauce over the meat and veggies.
10
Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Yankee Pot Roast?
Gourmet Yankee Pot Roast is a comforting, savory dish featuring tender beef in a rich brown sauce with sauteed onions, baby carrots, and fresh thyme.
What cut of beef is best for this recipe?
A 3-4 lb bottom round beef roast is recommended for this recipe.
How do I prepare the onions?
Slice 2-3 onions and saute them in olive oil until they reach a golden brown color.
Why is the beef dredged in flour?
Dredging the beef in flour ensures an even coating and helps develop a deep flavor and a thicker sauce during the browning process.
What type of pot should I use?
A large cast iron Dutch oven is ideal for this recipe.
Can this recipe be made in a crockpot?
Yes, this recipe can easily be adapted for a crockpot for a convenient cooking option.
How long does the roast need to simmer?
The roast should simmer on low heat for approximately 4-5 hours until it is fork-tender.
What kind of wine is recommended?
Riesling is specifically recommended, though you can use 3 cups of your favorite wine.
What should I serve with this pot roast?
It is best served with mashed potatoes or crusty bread to soak up the delicious gravy.
How do I thicken the sauce?
Dissolve 2 tablespoons of cornstarch in 1/4 cup of water and stir it into the broth mixture until it thickens.
Can I use different types of carrots?
Yes, you can use one cup of baby carrots or any other preferred type of carrot.
What herbs are used in this dish?
The recipe uses 5-6 sprigs of fresh thyme to add herbal freshness.
How much beef broth is required?
You will need 4 cups of beef broth for the simmering liquid.
What heat setting is used to brown the meat?
The meat is browned in the Dutch oven after sauteing onions over medium heat.
How do I know when the meat is done?
The meat is done when it is fork-tender and easily pulls apart.
Is it necessary to brown the beef?
Yes, browning the beef on all sides is a crucial step to develop a deep, gourmet flavor.
What is the first step of the recipe?
The first step is to heat 1/4 cup of olive oil in a large cast iron Dutch oven over medium heat.
Do I need to remove the thyme sprigs?
Yes, carefully remove the fresh thyme sprigs from the pot before serving.
How much flour is needed for dredging?
You should use 1/2 cup of flour to thoroughly coat the beef roast.
Should the pot be covered while cooking?
Yes, cover the pot after reducing the heat to low to allow the roast to simmer gently.
How often should I turn the meat?
You should turn the meat occasionally throughout the 4-5 hour cooking process.
What is the purpose of the cornstarch slurry?
The cornstarch slurry is used to thicken the broth into a rich sauce or gravy.
Is this recipe suitable for family dinners?
Yes, it is described as a perfect dish for Sunday dinners or any special family occasion.
What seasonings are added to the broth?
Ground salt and ground pepper are added to taste for seasoning.
How many onions are used?
The recipe calls for 2 to 3 sliced onions.
What is the primary liquid base for the sauce?
The base consists of 4 cups of beef broth and 3 cups of wine.
What is the texture of the finished beef?
The finished beef is tender, juicy, and falls apart easily.
When do I add the carrots?
Add the carrots to the pot after browning the beef and before starting the long simmer.
How much olive oil is used for cooking?
The recipe requires 1/4 cup of olive oil.
How is the dish served?
Serve the meat and vegetables hot on a platter with the thickened sauce poured over them.