Pot roast day at Chez Jenn's. Sherrie came over for scrapbooking and it's easier to have something in the crock pot than to stop and "cook" dinner. I realize the recipe is for on the stove cooking, but a chuck roast needs more than an hour to get it tender, so I popped it in a slow cooker.
EVERY time I make pot roast I am reminded of Dad. Pot roast was his favorite meal. He would have loved tonight's meal. This roast was tender, moist and oh so flavorful.
I was curious why this was called "Yankee Pot Roast" and how it differs from the regular old pot roast. According to the interwebs:
Many people have asked us what differentiates a Yankee Pot Roast from just a “pot roast.” Basically a pot roast is beef that is braised in liquid – but a Yankee-style pot roast is cooked and served with root vegetables (our recipe includes carrots, potatoes, parsnip and turnip).
So basically, the pot roast I've been making for years, is really Yankee pot roast? Ok. I can get on board with that.
Yankee Pot Roast
Recipe from "Unknown"
Serves 8
- 1 tsp canola oil
- 2 lbs boneless chuck roast
- 1 c chopped yellow onion
- 4 c beef broth
- 1 T Dijon mustard
- 1 tsp dried thyme
- salt and pepper
- 1/2 tsp sage
- 2 bay leaves
- 2 1/2 c cubed potatoes, peeled
- 1 1/2 c sliced carrots
Heat oil in large Dutch oven over medium-high heat. Add beef to pan, browning on all sides. Remove from pan.
Add onions to pan, saute for 5 minutes or until beginning to brown. Stir in broth, deglazing the pan.
Reduce heat; add mustard, thyme, salt and pepper, sage, bay leaves. Return roast to the pan and bring to a simmer.
Cover and bake at 300F for 1.5 hours. Stir in potatoes and carrots and bake for 30 more minutes.
Discard bay leaves
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