Yankee Pot Roast

🧂 Ingredients

• 2 tablespoon butter
• 2 tablespoon pot roast seasoning

  (see recipe, or notes)
• 2 tablespoon flour

  (to dredge the roast)
• 4 lbs chuck roast

  (up to 5 pound beef shoulder, blade, or arm roast)
• 1 cup yellow onion

  (sliced)
• 2 cups beef broth
• ½ cup dry red wine
• 3 sprigs rosemary

  (and/or thyme)
• 1-2 bay leaves

  (optional)
• 1 ½ lbs potatoes

  (cubed or sliced)
• 2 cups carrots

  (sliced)
• 2 cups celery

  (sliced)

Instructions

• 1 Preheat your oven to 325°F (160°C). Melt the butter in a large Dutch oven over
  medium heat.
• 2 Season the roast generously on all sides with pot roast seasoning blend or salt
  and pepper (see notes). Add the flour to a shallow dish and dredge the roast in
  the flour, making sure to cover all sides. Shake off any excess flour and add
  the roast to the pot.
• 3 Sear the roast until on all sides (use tongs to turn the roast every 4-6 minutes
  per side or until nicely browned.) Transfer the roast to a plate.
• 4 Add the onion to the pot and saute for 4-6 minutes, or until tender and lightly
  browned.
• 5 Use the dry red wine to deglaze the pan, scraping all the brown bits from the
  bottom. Let it simmer, stirring frequently until the amount of liquid has
  reduced by half. Stir in the beef broth, rosemary (and/or thyme), and the
  optional bay leaf(s).
• 6 Return the roast to your Dutch oven. Increase the heat to high and bring to a
  simmer, then cover and transfer to the oven to cook at 325°F (160°C) for 3
  hours.
• 7 Remove the pot from the oven and add the potatoes, carrots, and celery,
  spreading the vegetables all around the roast. Season with salt & pepper, if
  desired, cover and return the pot to the oven to cook for one more hour.
• 8 Once the meat and vegetables are tender, remove the roast from the pot and let
  it rest for 15 minutes with a sheet of foil loosely tented over the top. Arrange
  the vegetables around the roast on a tray or serving platter and drizzle some of
  the braising liquid over the top before shredding and serving.

Nutrition Info