Yankee Pot Roast

So, what’s the difference between a Yankee Pot Roast and a Pot Roast? Well, depending on who you talk to…a Pot Roast is beef (chuck) braised in stock…while a Yankee Pot Roast is beef braised with some root vegetables like carrots, parsnips, turnips, and potatoes. This one has carrots, parsnips, celery, and onions.

While a lot of recipes call for a large whole (3-4 pound) boneless chuck roast. My recipe takes a 1-2 pound boneless chuck roast cut into 1/4 pound chunks, about 1 1/2 inch square. Considering I cook for mostly 2 people, this recipe will feed 2-3 people. Typically, I will include either small red potatoes or Yukon Gold potatoes during the last hour of cooking, I served this on mashed Yukon Gold. It’s all up to you. I substituted bourbon for wine to deglaze the pan. Makes for an interesting flavor note.

It’s a 2 1/2 to 3 hour braise at 275 degrees in an enameled cast iron Dutch oven. Comes out butter tender. I chose to serve the chunks whole instead of shredding it.

As always with a braise like this, be sure to really brown the beef chunks thoroughly to start, it adds so much flavor.

Ingredients:

  • 1-2 pound boneless beef chuck roast, cut into 1/4 pound chunks, about 1 1/2 inches square
  • Kosher salt and black pepper
  • Canola oil
  • 2 large carrots, cut into 1 inch pieces
  • 2 large celery ribs, cut into 1 inch pieces
  • 1 medium yellow onion, peeled, cut into 1 inch chunks
  • 1 small parsnip, cut into 1 inch pieces
  • 2 large garlic cloves, peeled, thin sliced.
  • 1 tbsp tomato paste
  • 1/2 cup bourbon (I used Jim Beam)
  • Bouquet garni – 3 sprigs of slat leaf parsley, 1 large rosemary sprig, 2 bay leaves
  • 2 tbsp unsalted butter
  • 1 cup beef stock
  • 1 cup chicken stock
  • Chopped chives
  • Mashed Yukon Gold

Directions:

  • Preheat oven to 275 degrees.
  • Trim excess fat and silver skin from the beef. Season with Kosher salt (hold the pepper until after browning so it doesn’t burn).
  • Heat the Dutch oven over medium high heat and add 1-2 tbsp of canola oil. When the oil is hot, add the beef chunks, without crowding, and brown thoroughly on all sides. Remove beef to a plate and set aside. Season with fresh cracked blacked pepper.
  • Lower heat to medium and add the carrots, celery, onions, and parsnips. Saute the vegetables for 5-6 minutes. Season lightly with salt. Add the garlic and cook another 30 seconds.
  • Add the tomatoes paste and stir in for 30 seconds.
  • Carefully add the bourbon (off the heat) to deglaze the pan.
  • Add 2 tbsp of butter, then the stocks, then the bouquet garni.
  • Return the browned beef to the pot and bring to a simmer.
  • Cover pot and place in the oven for 2 1/2 to 3 hours, until the beef is tender.
  • Optional: At this point you can place the pot in the fridge, uncovered, until cooled. Let it sit overnight.
  • When ready to finish, remove the vegetables from the pot to a skillet. Discard the bouquet garni. Add the beef and a cup or so of the liquid and bring to a simmer. Let it reduce for a few minutes then add 2 tbsp of butter. Baste the beef with the liquid.
  • To serve, spoon some sauce on a plate or flat pasta bowl, then plate some mashed potatoes then place a piece of beef on the potatoes. Spoon some sauce and vegetables on the plate Hit it with fresh cracked blacj pepper.
  • Garnish with chopped parsley then some crispy onion straws.

Crispy Onion Straws

  • Peel and large onion, and slice in half. Then slice thin. Separate the rings and place in a bowl of buttermilk. Leet them soak in the buttermilk for 1 hour.
  • In a bowl, combine 1 cup of flour, 2 tsp Kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp cayenne and mix well.
  • Heat about 2 inches of canola oil is a large saucepan to 375 degrees.
  • Dredge the buttermilk soaked onion rings in the flour, shaking off excess, and place in the oil. Fry them for about 1 1/2 minutes until golden brown. Drain on a paper towel lined plate and keep warm. Season with sea salt.

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