Stovetop Yankee Pot Roast

Stovetop Yankee Pot Roast

39
Linda 0

"Good, old-fashioned pot roast prepared on top of the stove!"
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Ingredients

3 h 35 m servings 388 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 388 kcal
  • 19%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
  2. When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Reviews

39
  1. 52 Ratings

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Most helpful positive review

I made a few changes, but this was wonderful! First, I seasoned the flour with salt, pepper, garlic and onion powders, parsley, and oregano prior to dredging to give the meat some more flavor. ...

Most helpful critical review

not enough flavor at all for our liking....soooo boring even for a pot roast, what was i thinking?!

I made a few changes, but this was wonderful! First, I seasoned the flour with salt, pepper, garlic and onion powders, parsley, and oregano prior to dredging to give the meat some more flavor. ...

I made a few changes to this recipe and it was superb! During the searing process, I placed the onions, garlic and a tablespoon of gravy master underneath the roast and then seared all sides. ...

This is outstanding! We loved this! My past experiences with beef, in general, have ranged from the laughable to the disasterous, but this recipe has changed all that. This is THE recipe that...

Meat turned out super-tender after 3 hours. Subbed potatos for celery though and it came out incredibly.

I thought this was great! Much faster than putting it in a crockpot and just as tasty. I added bay leaves and dried onion flakes and I didn't add the veggies until the last 45min of cooking ti...

The best pot roast I've ever made! I used red potatoes instead of celery and doubled the carrots (and added them during the last 45 minutes). The suggestions to season the beef before browning a...

Very good. Much better than the recipe I used to follow for pot roast. I add potatoes and substitute bay leaves for the allspice.

This was very good. Did not have whole allspice berries so substituted a teaspoon of ground allspice and used a red cooking wine ... very good

The meat came out perfect..so tender..i used basic recipe ,but used allspice, but not the berries. I also used only one carton of beef broth