Tender, Mouthwatering Yankee Pot Roast
Get ready for an American classic with this perfect Yankee pot roast! This is a simple dish that everyone’s probably had some version of before. This requires a little work but mostly is a make and forget about it for a few hours kind of dish. Seared chuck roast rubbed with Dan-O’s Spicy with fresh sautéed vegetables in a blend of tomato sauce and stock with a mixture of seasonings creates a tender, flavor packed meal every time. The best part about this recipe is that you can easily convert it to a slow cooker. Just sear the meat & veggies, and then do the rest in a slow cooker. That makes it a great recipe for busy weekdays and meal prep!
A little science, and history on Pot Roast
Pot roast is a blanket term for browned meat that’s cooked with some vegetables in a large covered pot. Pot roast first popped up in the late 19th century, but braising, the method of slow cooking in liquid, has been around for centuries. Favorite meats to cook by braising are tougher cuts of meat like short ribs, lamb shanks, pork shoulder. Largely due to them being rich in marbled fat and connective tissue. Typically when starting this process, one would sear the meat. Not because it seals in moisture but because it creates deep flavor. Once seared, the pot roast is submerged in a simmering mixture of stock, and tomatoes with sautéed vegetables, herbs and spices. Around the final hour of cooking, one would add some final choice vegetables for more flavor like carrots, parsnips, turnips, celery, or potatoes.
A classic bit of Yankee wisdom is “Whatever’s on hand is what works best.” Sometimes Pot roast is called Yankee pot roast, and whether that’s a nod to the dish’s American New England origins, or a joke about frugality is up for debate. Pot roast is a classic dish that embodies the simplicity and patience of American cooking. Whether you follow a recipe to the T or just throw random things in a pot, you’re bound to make a pot roast you’ll want to eat time and time again.
- 3.5 lb chuck roast
- A white onion
- 1 jar pepperoncinis
- 8 oz can mushrooms
- 1 packet Au Jus mix
- 1 packet Beef Stew mix
- 1 packet ranch mix
- 12 oz can tomato sauce
- 32 oz beef broth
- 1 lb carrots
- Baked potatoes
- Dan-O’s Spicy
- Heat a skillet or dutch oven over medium-high heat
- Coat the chuck roast in Dan-O’s Spicy, and sear in your hot skillet or dutch oven
- Add diced onion, jar of pepperonicinis, and mushrooms
- Add au jus, ranch,beef stew mixes, and more Dan-O’s Spicy
- Add tomato sauce, and beef broth
- Power boil for 2 hours
- Chop up your carrots and add to skillet
- Cook another 30 minutes
- Pour over baked or mashed potatoes and serve.
Sounds great! I will definately try this recipe!!!