Yankee Pot Roast Recipe
Ingredients
| 1 1/2 pounds boneless bottom round roast | ||
| Black pepper | 1/4 Teaspoon | |
| 2 medium size yellow onions, sliced thin | ||
| Garlic | 2 Clove (5gm), minced | |
| 1 1/2 cups low sodium beef broth | ||
| Water | 1 Cup (16 tbs) | |
| 2 tablespoons low sodium tomato paste | ||
| 1/2 teaspoon each dried thyme, marjoram, and basil, crumbled | ||
| Nonstick cooking spray | ||
| 1/4 pound mushrooms, sliced thin | ||
| Parsley | 1 Tablespoon, minced | |
Directions
Preheat the broiler.
Season the roast with the pepper.
Place the meat on the broiler pan rack and broil about 4 inches from the heat, turning until brown on all sides about 10 minutes.
Reduce the oven temperature to 325°F.
In a heavy 4 quart Dutch oven, combine the onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil.
Add the beef and bring to a simmer over moderate heat.
Cover tightly, transfer to the oven, and cook for 2 to 2 1/2 hours or until tender.
Slice the meat 1/4 inch thick and arrange the slices, slightly overlapping, on a heated platter; keep warm.
Puree the vegetable mixture in an electric blender or food processor.
Lightly coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds.
Add the mushrooms and cook, stirring, for 5 minutes or until lightly browned.
Stir in the pureed vegetables.
Spoon the sauce over the beef and sprinkle with the parsley.
Season the roast with the pepper.
Place the meat on the broiler pan rack and broil about 4 inches from the heat, turning until brown on all sides about 10 minutes.
Reduce the oven temperature to 325°F.
In a heavy 4 quart Dutch oven, combine the onions, garlic, beef broth, water, tomato paste, thyme, marjoram, and basil.
Add the beef and bring to a simmer over moderate heat.
Cover tightly, transfer to the oven, and cook for 2 to 2 1/2 hours or until tender.
Slice the meat 1/4 inch thick and arrange the slices, slightly overlapping, on a heated platter; keep warm.
Puree the vegetable mixture in an electric blender or food processor.
Lightly coat a heavy 10 inch skillet with the cooking spray and set over moderate heat for 30 seconds.
Add the mushrooms and cook, stirring, for 5 minutes or until lightly browned.
Stir in the pureed vegetables.
Spoon the sauce over the beef and sprinkle with the parsley.
Chef
