Dick Clark's New England Yankee Pot Roast

8
Servings
20m
Prep Time
3h
Cook Time
3h 20m
Ready In

Recipe: #39802

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"

Original recipe yields 8 servings
OK

Nutritional

  • 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 1

Preheat your oven to 350° F

Step 2

And position a rack in the lower half of the oven.

Step 3

Pat the meat dry and season liberally on all sides with salt and pepper.

Step 4

Set a large Dutch oven over medium-high heat, and add 2 tablespoons of oil.

Step 5

Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side.

Step 6

Transfer to a plate and set aside.

Step 7

Lower the heat to medium and add the remaining oil.

Step 8

Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are translucent, about 6 minutes.

Step 9

Add the tomato paste don't burn

Step 10

Deglaze the pot:

Step 11

Add 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot.

Step 12

Add vinegar and Worcestershire sauce

Step 13

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.

Step 14

Bring to a simmer.

Step 15

Once it’s simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil

Step 16

Then cover with the lid.

Step 17

Transfer the pot to the oven and cook until the beef is quite tender, 2 hours.

Step 18

Be sure the liquid in the pot is simmering, not boiling, and that there’s enough liquid to prevent the meat from drying out.

Step 19

Remove the pot from the oven and arrange the vegetables, bay leaf, horseradish and herbs around the meat.

Step 20

Pour gravy mixture over

Step 21

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.

Step 22

To serve, slice against the grain or have chunks of meat

Tips & Variations


No special items needed.

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