Traditional Yankee Pot Roast

While this traditional pot roast bakes with carrot, onion, and potato it creates a rich, thick broth that you'll want to spoon over mashed potatoes. This recipe is perfect for.....Christmas!

Size: 6 servings

2 tablespoons of oil
1.2kg boneless chuck roast
salt & cracked black pepper
2 onions, coarsely chopped
1 can of low sodium broth
4 tablespoon of ketchup
1 tablespoon Worcestershire sauce
1 cup chopped plum tomato
1 can of ripe whole tomatoes
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons fresh lemon juice/lime juice
Chopped fresh parsley (optional)
1/4 cup of red wine (optional)

Traditional Method

Preheat oven to 300°.
Heat 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 Worcestershire; pour over roast. Add tomato; bring to a simmer.

Cover and bake at 300° for 2 1/2 hours or until tender. Add carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon/lime juice. Garnish with parsley, if desired.

Pressure Cooker method

Heat oil in pressure cooker 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 Worcestershire; pour over roast. Add tomato; bring to a simmer. Add 1/4 cup of red wine, pressure cook for 35 minutes.

Release pressure, add carrots, cook for another 15 minutes. Release pressure again, add in lemon/lime juice. Garnish with parsley, if desired.