Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Saturday, February 20, 2010

Yankee Pot Roast



I have linked to this recipe at many times since I started this blog. It's a Cooking Light recipe, but you'd never know it's light from the taste. Granted it's beef, but almost half the fat is monounsaturated -- the healthy kind.

I make the recipe almost exactly as was written at
Cooking Light. I usually omit the parsnips and rutabaga, and if I remember to buy it, I add turnip, which my kids happen to like. I also make gravy with the leftover broth -- the recipe with my changes is written below. If you have an abundance of broth left, you might need to double the cornstarch or flour water, as noted below. I have made this roast both in the oven and, if I have something cooking in the oven, on the stovetop. It works both ways.

Yankee Pot Roast (Light)
6-8 servings

2 t. canola oil, divided
2 lbs. boneless chuck roast, trimmed
1 c. chopped yellow onion
4 c. fat-free, less-sodium beef broth
1 T. whole-grain Dijon mustard
1 t. salt
1 t. dried thyme
1/2 t. freshly ground black pepper
1/2 t. dried sage
2 bay leaves
2 turnips, peeled and cut in 1-inch dice
6 carrots, peeled and cut in half crosswise and lengthwise
4 potatoes, peeled and cut in 1-inch dice (I use russet)
1/4 c. cold water
2 T. flour or cornstarch

Preheat oven to 300°.

Heat 1 t. oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Add remaining teaspoon oil. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.

Cover and bake at 300° for 2 hours.

Add turnip and carrots to pot. Bake, covered, 30 minutes. Add potato; cover and bake 30 minutes or until roast and vegetables are very tender. Remove roast and vegetables from pot and place in serving dishes. Keep warm. Discard bay leaves.

Place pot on stovetop over medium high heat and bring liquid to a boil. Whisk flour or cornstarch into cold water and add to broth, whisking until smooth. Heat to a simmer and liquid becomes thick. Repeat with flour/cornstarch and water if thicker gravy is desired. Do not add more thickener until gravy has come to a complete boil for at least a minute (gravy will thicken as it bubbles).

Printer version

Source: Cooking Light


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