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My review
Stovetop Yankee Pot Roast
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Linda
"Good, old-fashioned pot roast prepared on top of the stove!"
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Ingredients
3 h 35 m servings 388Original recipe yields 10 servings (1 pot roast)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
- When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.
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Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
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Reviews
Read all reviews 4663 Ratings
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Most helpful positive review
6/28/2006
I made a few changes, but this was wonderful! First, I seasoned the flour with salt, pepper, garlic and onion powders, parsley, and oregano prior to dredging to give the meat some more flavor. ...
Most helpful critical review
1/15/2011
not enough flavor at all for our liking....soooo boring even for a pot roast, what was i thinking?!
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6/28/2006
I made a few changes, but this was wonderful! First, I seasoned the flour with salt, pepper, garlic and onion powders, parsley, and oregano prior to dredging to give the meat some more flavor. ...
9/1/2008
I made a few changes to this recipe and it was superb! During the searing process, I placed the onions, garlic and a tablespoon of gravy master underneath the roast and then seared all sides. ...
1/1/2007
This is outstanding! We loved this! My past experiences with beef, in general, have ranged from the laughable to the disasterous, but this recipe has changed all that. This is THE recipe that...
5/23/2006
Meat turned out super-tender after 3 hours. Subbed potatos for celery though and it came out incredibly.
10/30/2007
I thought this was great! Much faster than putting it in a crockpot and just as tasty. I added bay leaves and dried onion flakes and I didn't add the veggies until the last 45min of cooking ti...
2/9/2008
The best pot roast I've ever made! I used red potatoes instead of celery and doubled the carrots (and added them during the last 45 minutes). The suggestions to season the beef before browning a...
11/7/2006
Very good. Much better than the recipe I used to follow for pot roast. I add potatoes and substitute bay leaves for the allspice.
12/31/2010
This was very good. Did not have whole allspice berries so substituted a teaspoon of ground allspice and used a red cooking wine ... very good
6/19/2011
Eliminate the allspice and add 3 bayleafs, some canned tomatoes and a tablespoon of paprika for that traditional North Eastern dish.