| Yield: | Serves 6 |
Ingredients
- 1/4 cup pure olive oil
- 3 onions, sliced
- One 3- to 4-pound top or bottom round beef roast
- Flour for dredging
- 8 slender carrots, or fatter ones cut in half or quartered
- 3 ribs celery, cut in half
- 2 1/2 cups beef broth
- 1 1/2 cups hearty red wine
- 5 or 6 sprigs fresh thyme
- 1 rounded teaspoon freshly ground black pepper
- Salt to taste
- 2 tablespoons unsalted butter at room temperature
- 2 rounded tablespoons flour
Instructions
- In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
- When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
- To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
- Image courtesy of Jeffrey Allen.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 377 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 16 g |
| Cholesterol | 53 mg |
| Sodium | 936 mg |
Reviews
This is my go to recipe for Yankee pot roast. Easy and perfect every time. I promise you and your family will love it.
Delicious. Similar to many of my basic pot roast recipes. Did like the wine. It gave the gravy great flavor, as did the sautéed onions. I have often used the butter and flour mixture to thicken my stews. Found it very effective with pot roast gravy as well. Will definitely use the recipe again.
It was delicious!!! I did have to cook longer then suggested. I did add a couple more veggie; such as, parsnips and turnips. My Mom used to put a tablespoon of prepared horseradish in the gravy. It gives it another depth of flavor. I usually use cornstarch and water to make my gravy; but, followed the directions to use unsalted butter and flour. It gave it a creamier texture. I will diffidently use that in my future gravies.
I followed recipe to the letter, the meat was tough I was truly disappointed. Flavor was wonderful but back to the crock pot for me which never disappoints. I’m curious to know why the meat never tenderized as it should have.
Hadn’t made a pot roast in a few years and I usually bake them in the oven. This turned out great! Fiancé hates cooked carrots but stuffed himself at dinner last night and then told random strangers about it today at lunch. I did add potatoes because it’s not a roast without them.
Where are the potatoes in these recipes?
I love this recipe for a couple of reasons. First of all, it has relatively few ingredients, yet it produces a perfect pot with nice, layed flavors. You can use the recipe as written, and never feel like you’ve taken shortcuts.
What I like even more though is that this recipe is the perfect base for further experimentation. You can add other ingredients to your heart’s content. Try canned tomatoes, olives, potatoes, hot sauce, mushrooms, or whatever you happen to have. As other reviewer’s have commented, this recipe even lends itself to subsitutions of key ingredients.
When I made it I cooked it in the oven at 300 degrees, in a dutch oven. I also added smallish red potatoes, which I removed with the carrots after 1.5 hours. I then added them back in for the last 15 minutes of cooking to re-heat them. The total cooking time was 3.5 hours. It came out fantastic!
I just made this today and it is delicious. I didn’t have beef broth so I substituted a can of French Onion soup diluted with water and added the red wine and thyme. Did not add any vegetables except for the sliced onions. I used a boneless top round just under 4 lbs. and simmered for 4 hours. Tender and tasty and the gravy is wonderful and silky. I will definately make this again.
Amazing recipe! Best pot roast I have made. I omitted the fresh herbs, celery and carrots. But the beef broth, onions and wine make a tasty gravy. I served with home made mashed potato. YUMMY Will def be making again! Thanks Food Network!
tried this yesterday for dinner and it was great. i followed every step and turned out perfect. tasty and just the right amount of red wine. i placed it inside the oven for 3 1/2 hrs. at 300 degrees, for a 4 lb. top round.