Yankee Pot Roast(Longfellow'S Trayside, Inc., Sudbury)
A hearty American pot roast featuring tender beef, savory vegetables, and rich gravy, perfect for family dinners and special occasions alike.
Ingredients
Instructions
- If using salt pork, cook until some fat is extracted, then remove the salt pork.
- In a Dutch oven, brown the roast in salt pork or bacon fat.
- Arrange celery stalks, whole carrots, onions, and undrained tomatoes around the meat.
- Sprinkle the meat with salt, peppercorns, and bay leaf.
- Add water and bring to a boil.
- Cover and simmer over low heat or in a 350°F oven for 2 1/2 hours, or until tender.
- Lift out the roast and keep it warm.
- Strain the cooking stock and discard vegetables.
- Skim fat off the stock, returning 1/4 cup of fat to the Dutch oven.
- Stir flour into the fat to make a roux.
- Add 4 cups of the cooking stock and cook, stirring until thickened.
- Season the gravy to taste.
- Add cooked vegetables and heat through.
- Slice the beef and serve with vegetables and gravy.
Tips & Substitutions
For a richer flavor, consider using beef broth instead of water. If you prefer a lighter dish, substitute the pork fat with olive oil. To enhance the gravy, add a splash of red wine. For a quicker preparation, you can use pre-diced vegetables and canned tomatoes. Ensure the roast is well-seasoned for optimal taste, as it will absorb flavors during cooking.
Serving Suggestions
Serve the sliced roast alongside the tender vegetables and generous gravy for a comforting meal. It pairs beautifully with mashed potatoes or crusty bread to soak up the sauce. For a complete dinner, consider a side salad or steamed green beans. This dish also makes a great filling for sandwiches the next day.
Storage & Reheating
Leftover Yankee Pot Roast can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat, adding a splash of water or broth to maintain moisture. Alternatively, microwave in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Pot Roast(Longfellow'S Trayside, Inc., Sudbury) contains roughly 422 calories, with 3g protein, 25g carbohydrates, and 35g fat. It is an excellent source of vitamin A (39% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 678mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute the bottom round roast with a chuck roast or brisket, which may offer a more tender result. Just keep in mind that cooking times may vary slightly due to differences in fat content and size of the cut.
What can I do with leftover gravy?
Leftover gravy can be refrigerated for up to a week. It can be used as a sauce for other dishes, like the Ham-Broccoli Casserole, or as a base for soups. Simply reheat and adjust the consistency with a bit of broth or water if necessary.
How do I know when the roast is done?
The roast is done when it reaches an internal temperature of 145°F for medium-rare or 160°F for medium. For the best results, use a meat thermometer and allow the roast to rest for 10-15 minutes before slicing to retain its juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).