Yankee Pot Roast


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Prep time: 3 1/2 hoursCooking time: 30 minutesTotal time: 4 hours

Description

A favorite of Jamie Lewis, our Meat & Seafood Manager.

Ingredients

1/4 cup
olive oil
3 pounds
beef chuck roast
   
flour
3  
onions
3  
carrot
3  
celery stalks
4 cloves
garlic
3  
allspice berries
   
salt
  ounce
pepper
1 cup
red wine
2 tablespoons
cornstarch
24 ounces
beef broth

Instructions

Heat the oil in a heavy-bottomed pot over high heat.  Dredge the roast in flour, shaking off any excess and brown in the hot oil on all sides.  Reduce heat to medium.  Stir in the onions, carrots, celery, garlic and allspice.  Cook until browned.  Add red wine and bring to a simmer, then add beef broth.  Reduce heat to low, cover and cook for 2 1/2 to 3 hours, until beef is fork tender.
When the meat has finished cooking, remove to a cutting board, cover in foil and let rest for 10 minutes.  While beef is resting, thicken the remaining liquid in a cast iron pot with the cornstarch and water mixture.  Slice beef and serve with pan gravy.
 

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