Yankee Pot Roast

Summary

Yield
Servings
Source/node/422
Prep time30 minutes
Cooking time3 hours
Total time3 hours, 30 minutes

Description

This is a favorite recipe of City Market’s Meat & Seafood Manager, Jamie Lewis. Make sure to plan ahead when making this recipe, as it needs to cook for at about 3 hours.

Ingredients

1/4 cup
olive oil
3 pounds
beef chuck roast
2 tablespoons
flour
8  
carrot (large, cut into 4'' sticks)
3  
celery (stalks, cut in half)
4 cloves
garlic
3 teaspoons
allspice berries
1 teaspoon
salt
1/2 teaspoon
black pepper
1 cup
red wine
2 tablespoons
cornstarch
3 cups
stock, beef

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.