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Yankee Pot Roast

Source: Food & Wine
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Rating: 4.5   Reviews: 7 See Reviews
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Active Time:  35 Minutes
Total Time:  3 Hours 5 Minutes
  Serves 8
Grandma's Country Restaurant is where families in Albany, New York, eat when they want the kind of food that Mom would make if only she had the time. Grandma's ultratender Yankee Pot Roast spiked with hot sauce is for one of those moods when you feel deeply deserving of a good meal. --Jane Sigal.
RECIPE INGREDIENTS
One 35-ounce can whole Italian plum tomatoes, with their juices
1/4 cup vegetable oil
One 3 1/4-pound boneless chuck roast
Salt and freshly ground pepper
6 tablespoons unsalted butter
3 medium onions, coarsely chopped
6 large carrots, thickly sliced
3 medium celery ribs, thickly sliced
3 large garlic cloves, minced
1/4 cup plus 2 tablespoons all-purpose flour
2 cups canned beef broth diluted with 2 cups water
1/4 cup soy sauce
1 tablespoon Asian chili sauce
Pinch of sugar
1 pound medium red new potatoes, quartered
DIRECTIONS
Preheat the oven to 350 degrees F. In a blender or food processor, puree the tomatoes with their juices until almost smooth.


Heat the vegetable oil in a large enameled cast-iron casserole. Season the roast generously with salt and pepper and add it to the casserole. Brown the meat over moderate heat until crusty all over, 10 to 12 minutes. Transfer the roast to a platter.


Melt the butter in the casserole. Add the onions, carrots and celery and cook over moderate heat, stirring, until barely softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Sprinkle in the flour and cook, stirring, until incorporated, about 1 minute. Gradually stir in the diluted beef broth. Add the tomatoes, soy sauce, chili sauce and sugar and bring to a simmer.


Put the roast back in the casserole. Cover the casserole and cook the meat in the oven for 2 hours, turning it halfway through. Add the potatoes, cover and cook for about 30 minutes longer or until both the meat and the potatoes are fork-tender but not falling apart.


Transfer the roast to a cutting board and cover loosely with foil. Using a slotted spoon, transfer the vegetables to a large deep platter, cover and keep warm. Thickly slice the meat across the grain and arrange it on the platter. Return the casserole to high heat and boil the sauce, skimming frequently, until thickened and reduced to about 5 cups. Season the sauce with salt and pepper, pour it over the meat and vegetables and serve.


Recipe courtesy of Grandma's Country Restaurant.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 8
Calories: 539
Fat. Total: 24g
Fiber: 6g
Carbohydrates, Total: 34g
Sodium: 622mg
% Cal. from Fat: 40%
Cholesterol: 152mg
Protein: 49g
Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: Sharon, CA Reviewed: 10/29/2007
This is the best pot roast I have ever tasted! The chili sauce does not make it to hot. I highly recomend this. Sharon CA.
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