Traditional Yankee Pot Roast

Traditional Yankee Pot Roast
Photo by Becky Luigart-Stayner


  • 1 tablespoon kosher salt
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cups low-salt beef broth
  • Chopped fresh parsley (optional)
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • + 6 more ingredients
    • 1 tablespoon cracked black pepper
    • 1 cup chopped plum tomato
    • 1 ¼ pounds small red potatoes
    • ¼ cup ketchup
    • 1 (4-pound) boneless chuck roast, trimmed
    • 2 cups coarsely chopped onion

Preheat oven to 300°. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and W...

View full recipe at My Recipes


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