Yankee Pot Roast

Course : Pot Roast
Serves: 4
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2 1/2 pounds boneless bottom round roast
1/4 teaspoon black pepper
2 medium yellow onions -- thinly sliced
3 cloves garlic -- minced
1 1/2 cups low sodium beef broth
1 cup water
3 tablespoons low sodium tomato paste
1/2 teaspoon dried thyme -- crumbled
1/2 teaspoon dried marjoram -- crumbled
1/2 teaspoon dried basil -- crumbled
6 medium new potatoes -- with their skins
3 medium carrots -- cut into thirds
1 stalk celery -- halved
1 teaspoon margarine
1/4 pound mushrooms -- thinly sliced
1 tablespoon minced parsley

Preparation / Directions:

Hat broiler. Season the roast with the pepper. Place the meat on the broiler pan rack and broil about 4 inches from the heat, turning until brown on all sides - about 10 minutes. Reduce the oven temperature to 325 degrees. In a heavy 4 quart dutch oven combine the onions, garlic, beef broth, water, tomato paste, thyme, marjoram and basil. Add the beef and bring to a simmer over moderate heat. Cover tightly, transfer to the oven and cook for 1 1/2 hours. Add potatoes, carots and celery and continue baking 1 hour or until tender. Slice the meat into 1/4 inch slices and arrange them, slightly overlapping, on a heated platter. Set potatoes and carrots around meat; keep warm. Puree the nons, celer and meat juices in an electric blender or food processor. In heavy 10 inch skillet add margarine and set over moderate heat for 30 seconds. Add the mushroooms and cook, stirring, for 5 minutes or until lightly browned. Stir in the pureed gravy. Keep warm over low heat until ready to serve. Spoon the sauce over the beef and sprinkle with the parsley.


Nutritional Information:

230 Calories (kcal); 1g Total Fat; (5% calories from fat); 10g Protein; 47g Carbohydrate; 0mg Cholesterol; 70mg Sodium

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