Stovetop Yankee Pot Roast

Name: Stovetop Yankee Pot Roast
Total time: 130 min
Yield: 10 Servings
Ingredients: ¼ cup olive oil; 1 (3 pound) beef round tip roast; flour for dredging; 🧅 3 medium onions, sliced; 🥕 3 large carrots, peeled and cut into small chunks; 🥬 3 large stalks celery, diced; 🧄 4 cloves garlic, minced; 3 whole allspice berries; 🧂 salt and pepper to taste; 🍷 1 cup dry red wine; 2 (12 ounce) cans beef broth; 2 tablespoons cornstarch dissolved in a small amount of water

Cost $25, save $15

Source: Recommended by CookPal

130 Min
10 Servings
$25

Stovetop Yankee Pot Roast

Cost $25, save $15

Source: Recommended by CookPal

130 Min
10 Servings
$25

INGREDIENTS

Main
- ¼ cup olive oil
- 1 (3 pound) beef round tip roast
- flour for dredging
- 🧅 3 medium onions, sliced
- 🥕 3 large carrots, peeled and cut into small chunks
- 🥬 3 large stalks celery, diced
- 🧄 4 cloves garlic, minced
- 3 whole allspice berries
- 🧂 salt and pepper to taste
- 🍷 1 cup dry red wine
- 2 (12 ounce) cans beef broth
- 2 tablespoons cornstarch dissolved in a small amount of water

STEPS

Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides.

Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours.

Remove meat to a cutting board; allow to rest for 10 minutes.

While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.

NUTRIENTS

Per 1 serving

🔥

388

Calories

28
Protein
10
Carbs
24
Fats

💡 Use a cast iron pot for even heat distribution.Serve with mashed potatoes or buttered bread to complement the pot roast.Leftovers can be stored in the fridge for up to 3 days and reheated gently.