Yankee Pot Roast
New England cooking is traditionally plain and straightforward. If your family prefers a heartier flavor, add 1⁄2 cup to 1 cup of red wine in place of some of the broth, 1⁄2 teaspoon dried thyme, a bay leaf, and 2 cloves of sliced garlic.
Serves: 12Hands-on: 15 minutesTotal: 2 hours 45 minutesDifficulty: Easy
- 3 lbs. boneless chuck roast
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- 4 strips thick-cut bacon, cut into 1⁄2-inch pieces
- 2 cups beef broth
- 2 large yellow onions, peeled and quartered
- 2 stalks celery, cut in 2-inch pieces
- 2 large carrots, peeled and cut in 2-inch pieces
- 1 lb. small red potatoes, cleaned and cut in half
- Set the oven to 375°F. Season beef with salt and black pepper.
- In a large, heavy-bottom stockpot over medium-high heat, cook bacon until fat is rendered and bacon is crisp, about 5 minutes. Transfer bacon to a plate lined with paper towels and leave fat in skillet. Sear the chuck roast until well-browned all over, about 5 minutes. Transfer roast to a plate and skim fat out of pot. Pour broth into pot to deglaze; scraping up browned bits at the bottom of pan.
- Return bacon and beef to pot along with the onions, celery, carrots, and potatoes. Liquid should come about halfway up the meat. If it doesn't, add water. Bring liquid to a boil, cover tightly, and put in oven to cook, simmering, for 2 1⁄2 hours.