Name: Yankee Pot Roast
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Yankee Pot Roast

1. 1 boneless beef chuck roast (4 to 5 pounds) -

2. 1 tablespoon canola oil -

3. 2 large onions, coarsely chopped -

4. 2 cups sliced carrots -

5. 2 celery ribs, sliced -

6. 2 cans (14-1/2 ounces each) Italian stewed tomatoes -

7. 1-3/4 cups water -

8. 1 teaspoon salt -

9. 1/2 teaspoon dried thyme -

10. 1/4 teaspoon pepper -

11. 4 medium potatoes, peeled and cut into eighths -

How to cook deliciously - Yankee Pot Roast

1. Stage

In a Dutch oven, sear the beef chuck roast on all sides in the oil. Remove the meat from the pan and set it aside.

2. Stage

Add the onions, carrots, celery, stewed tomatoes, water, salt, thyme and pepper to the pan. Bring the mixture to a boil, and return the roast to the pan. Reduce the heat, and simmer, covered, for two hours.

3. Stage

Add the potatoes, cover the pan again, and cook for another 30 to 40 minutes, until the potatoes are fork-tender and the meat falls apart. Remove the roast and let it rest, covered in foil, then shred it with forks before serving it with the potatoes and vegetables.