Yankee Pot Roast

Yankee Pot Roast

Yankee Pot Roast is a classic Sunday dinner. The combination of a well-seasoned roast, along with vegetables roasted in the same pot, makes perfect dinner for your family and dinner guests. Our Baltimore Pit Beef Seasoning gives the roast and vegetables a very savory flavor. Baltimore Pit Beef is an East Coast dish which has a delicious beefy flavor. It’s this same flavor which works well with our Yankee Pot Roast.

Cooking the vegetables along with the roast, also sprinkled with our Baltimore Pit Beef Seasoning, adds an extra layer of flavor salt and pepper can’t do. Whether you spoon the pan sauce over the roast and veggies, or make it into a gravy, the flavor is sure to have your family and dinner guests ask for seconds.

Serves 4

Ingredients:
2 to 3 Pound Beef Chuck Roast
3 Tablespoons Sheffield’s Baltimore Pit Beef Seasoning, Divided
5 Tablespoons Olive Oil, Divided
2 Large Onions. One Chopped and One Quartered.
3 Garlic Cloves, Minced
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Thyme
1 Bay Leaf
3 Cups Beef Stock, Divided, Plus More If Needed.
1 Tablespoon Tomato Paste
3 Large or 5 Medium Potatoes, peeled and cut in 2 to 3 pieces.
3 Celery Ribs, Cut into 2″ to 3″ inch Pieces
3 Large Carrots, Peeled and Cut into 2″ to 3″ Pieces

Directions:
Preheat your oven to 350°F and position a rack in the lower half of the oven. Pat the meat dry. Lightly rub the roast with 1 tablespoon of the olive oil. Sprinkle all sides with 2 tablespoons of the Baltimore Pit Beef Seasoning. Rub it in a bit to help the seasoning stick well.

Set a large Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil. When it starts to shimmer, add the beef to the pot. Brown on all sides, about a minute or two per side. Transfer to a plate, lightly cover with foil and set aside.

Reduce the heat to medium. Add the remaining 2 tablespoons of the olive oil. Add the chopped onion and garlic. Cook, stirring frequently until the onions are translucent, about 5 minutes. Add the dried rosemary, thyme and bay leaf. Stir a bit to combine.

Add 2 cups of the beef stock. Scrape up any browned bits from the bottom. Add the tomato paste and stir in to combine. Add a shallow rack to the pot if you have one to help keep the vegetables off the bottom of the pot. Transfer the roast back to the pot. Add the extra cup of stock. Raise the heat to bring to a simmer.

Once simmering, remove the pot from the heat. Cover with the lid and transfer the pot to the oven. After 1 hour add the vegetables around the roast. Sprinkle the remaining Baltimore Pit Beef Seasoning on the vegetables.

Cover and return to the oven for an additional 1 ½ hours. The roast should be very tender and the vegetables are fork tender. Cook an additional 15 minutes if needed. Transfer the roast to a plate. Lightly cover with foil and let rest for about 10 minutes. Transfer the vegetables to a bowl and cover with foil to keep warm.

The sauce in the pot can be spooned over the roast and vegetables, or made into a rich, savory gravy as we do. For the gravy, we use a gravy shaker cup. Add 2 to 3 tablespoons of flour to a cup of cold water. Shake to combine completely and not lumpy. Place the pot on top of stove. Raise the heat to medium-high to bring to a boil. Slowly add the flour mixture, stirring constantly until it starts to thicken. Add a bit more broth or water if needed to get the right consistency. Adjust salt and pepper to taste.

Slice the pot roast against the grain. Serve with a portion of the vegetables with some of the sauce or gravy. Enjoy!