Yankee Pot Roast

Drescription

When making slow-cooked Yankee pot roast, tough meat turns tender, root vegetables become sweet and soft, and the sauce develops a velvety finish.

Ingredients

• 1 boneless beef chuck roast (4 to 5 pounds)
• 1 tablespoon canola oil
• 2 large onions, coarsely chopped
• 2 cups sliced carrots
• 2 celery ribs, sliced
• 2 cans (14-1/2 ounces each) italian stewed tomatoes
• 1-3/4 cups water
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 medium potatoes, peeled and cut into eighths

Directions

1. In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside.
2. Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours.
3. Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.