Entrees
·
Gluten-Free

Yankee Pot Roast

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This is a favorite recipe of City Market’s Meat and Seafood Department. Make sure to plan ahead when making this recipe, as it needs to cook for at about 3 hours.

Prep Time

30 minutes

Cook Time

180 minutes

Yield

6 Servings

Ingredients

1⁄4 cup olive oil
3 pounds beef chuck roast
2 tablespoons flour
8 carrot (large, cut into 4'' sticks)
3 celery (stalks, cut in half)
4 cloves garlic (peeled)
3 teaspoons allspice berries
1 teaspoon salt
1⁄2 teaspoon black pepper
1 cup red wine
2 tablespoons cornstarch
3 cups stock, beef

Instructions

Heat the oil in a heavy-bottomed pot over high heat. Dredge the roast in flour, shaking off any excess and brown in the hot oil on all sides. Reduce heat to medium. Stir in the carrots, celery, garlic and allspice berries. Cook until browned. Add red wine and bring to a simmer, then add beef stock.  Reduce heat to low, cover and cook for 2 ½ to 3 hours, until beef is fork tender.

When the meat has finished cooking, remove to a cutting board, cover in foil and let rest for 10 minutes.  While beef is resting, remove carrots and celery from pan and thicken the remaining liquid in a cast iron pot by adding in cornstarch to liquid, adding water if needed. Slice beef and serve with pan gravy.