Yankee Pot Roast

This traditional Yankee Pot Roast is a quintessential New England comfort dish that transforms a tough cut of beef into fork-tender perfection. Slow-simmered in a rich broth with aromatic herbs, the meat absorbs deep savory flavors from salt pork and a bay leaf. The addition of golden raisins provides a subtle sweetness that balances the savory gravy, while carrots, onions, and potatoes soak up the delicious cooking juices. This hearty, rustic meal is perfect for cold evenings, family gatherings, or when you need a comforting, satisfying dinner that feels like a warm hug. Its simple to prepare but delivers complex, home-style flavors that bring everyone to the table.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1135.0

Description

This traditional Yankee Pot Roast is a quintessential New England comfort dish that transforms a tough cut of beef into fork-tender perfection. Slow-simmered in a rich broth with aromatic herbs, the meat absorbs deep savory flavors from salt pork and a bay leaf. The addition of golden raisins provides a subtle sweetness that balances the savory gravy, while carrots, onions, and potatoes soak up the delicious cooking juices. This hearty, rustic meal is perfect for cold evenings, family gatherings, or when you need a comforting, satisfying dinner that feels like a warm hug. Its simple to prepare but delivers complex, home-style flavors that bring everyone to the table.

Ingredients

4 pound Beef
1/8 lb Salt pork
1 bay leaf Bay leaf
1 sprig Parsley
6 raisins Raisins
6 carrots Carrots
6 onions Onions
6 potatoes Potatoes, peeled
1 tbsp Flour
1 tsp Salt
1/2 tsp Pepper

Directions

1
Pat the beef dry with paper towels and sprinkle generously with salt, pepper, and flour.
2
In a heavy iron pot, render the salt pork over medium heat until the fat is released.
3
Brown the beef on all sides in the rendered fat until a deep crust forms.
4
Pour in enough boiling water to just cover the bottom of the pot.
5
Add the bay leaf, parsley sprig, and raisins to the pot.
6
Cover the pot and simmer slowly on low heat for 2 hours.
7
Add the carrots and onions to the pot and continue simmering covered for another hour.
8
Add the peeled potatoes and simmer uncovered for the last 30 minutes until all vegetables are tender.
9
Remove the meat and vegetables and arrange on a hot serving platter.
10
Skim excess fat from the gravy, then thicken with a slurry of flour and water if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1135.0kcal

% Daily Value *
Total Fat 68.1g105%
Saturated Fat 27.2g136%
Cholesterol 354.1mg119%
Sodium 326.9mg14%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 118.0g236%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The beef should stick slightly to the pot during browning to develop a rich, brown flavor base for the gravy.

If the beef is not tender after 3 hours, continue simmering in 15-minute increments until fork-tender.

For a richer gravy, you can deglaze the pot with a splash of broth or wine after browning the meat before adding the boiling water.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

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Read it online: https://www.chefs-mate.com/recipe/yankee-pot-roast-2/