Dick Clark's New England Yankee Pot Roast
November 17, 2022
"Dick served something like this at his American Bandstand restaurant This is a standard recipe for Yankee pot roast some recipes use red wine but because of cost and dietary restrictions I don't feel he did. so I added a tablespoon of red wine vinegar I also added horseradish because I enjoy it ,it might have been on the side if he liked it too. He served this over garlic mashed red potatoes his herbs were probably dried"
- Serving Size: 1 (457.4 g)
- Calories 427.7
- Total Fat - 7.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 153.2 mg
- Sodium - 1223.9 mg
- Total Carbohydrate - 44.6 g
- Dietary Fiber - 2.3 g
- Sugars - 5.7 g
- Protein - 43.3 g
- Calcium - 81.1 mg
- Iron - 4.9 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Preheat your oven to 350° F
And position a rack in the lower half of the oven.
Pat the meat dry and season liberally on all sides with salt and pepper.
Set a large Dutch oven over medium-high heat, and add 2 tablespoons of oil.
Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side.
Transfer to a plate and set aside.
Lower the heat to medium and add the remaining oil.
Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are translucent, about 6 minutes.
Add the tomato paste don't burn
Deglaze the pot:
Add 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot.
Add vinegar and Worcestershire sauce
Then return the browned roast to the pot, adding more stock to come a little more than halfway up the meat (the amount of stock you’ll need will vary with the size of the roast and pot.
Bring to a simmer.
Once it’s simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil
Then cover with the lid.
Transfer the pot to the oven and cook until the beef is quite tender, 2 hours.
Be sure the liquid in the pot is simmering, not boiling, and that there’s enough liquid to prevent the meat from drying out.
Remove the pot from the oven and arrange the vegetables, bay leaf, horseradish and herbs around the meat.
Pour gravy mixture over
Cover and return to the oven for an additional 50 minutes minutes, or until the vegetables are tender and a knife slips easily in and out of the meat. Transfer the roast to a plate and tent with foil for 15 minutes.
To serve, slice against the grain or have chunks of meat
No special items needed.