Steps to Prepare Any-night-of-the-week Yankee Pot Roast

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Yankee Pot Roast.

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, yankee pot roast. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Yankee Pot Roast is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Yankee Pot Roast is something that I've loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook yankee pot roast using 18 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Yankee Pot Roast:

1. {Get of vegetable oil.
2. {Make ready of chuck roast (2-3 lbs.).
3. {Make ready of salt and black pepper.
4. {Get of paprika.
5. {Take of thyme.
6. {Make ready of beef broth.
7. {Take of red wine.
8. {Prepare of bay leaf.
9. {Take of rosemary.
10. {Take of medium onion, cut into wedges (8 pieces).
11. {Take of medium carrots, cut into 1-inch pieces.
12. {Prepare of celery stalks, cut into 1-inch pieces.
13. {Make ready of tomato paste.
14. {Get of clove (grated or powdered).
15. {Prepare of allspice (ground or powdered).
16. {Make ready of Marsala wine (optional).
17. {Make ready of red bell pepper, cut into 1-inch pieces.
18. {Prepare of large mushrooms, halved or quartered.

Instructions to make Yankee Pot Roast:

1. Preheat oven 325˚..
2. Heat a large pot or heavy skillet over medium-high heat with cooking oil. Season the roast with the dried herbs and then sear the meat in the hot oiled pan for 5 minutes per side.
3. Place the meat in a heavy Dutch-oven pot and add the broth, wine, and the bay leaf. Add all the onions and a small sampling of carrots and celery. [The main vegetables will be added in later].
4. Cover the pot and place in a heated oven for 1 hour and 45 minutes..
5. Remove the pot from the oven and drain off about 2 cups of the pot juices into a small / medium sized pot. Add the tomato paste to the juices, stir occasionally, and heat until a slight boil..
6. Reduce the heat to a simmer and cook uncovered for 10 minutes. [The gravy will begin to thicken a bit] Season with salt and pepper, including some clove and ground allspice. Add the Marsala wine to taste..
7. Discard the cooked carrots and celery from the large pot and add in new ones along with the bell pepper and mushrooms and the “new” gravy..
8. Carefully flip the roast over and place the pot back in the oven, uncovered, and continue to cook for another 1 hour and 20 minutes..
9. The pot roast is done when the vegetables (carrots & celery) are soft to the bite. Serve with mashed potatoes or wide flat noodles..

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