Cracker Barrel Yankee Pot Roast Recipe
Description
This classic Yankee Pot Roast recipe is a hearty, slow-cooked dinner that is perfect for cold winter nights. The tender, juicy pot roast is flavored with a flavorful combination of garlic, herbs, and simple seasonings. The pot roast is cooked low and slow, in a Dutch oven, until it is fall-apart tender. This delicious dinner is sure to be a crowd-pleaser, and it’s sure to become a regular in your dinner rotation.
Prep Time
Total prep time for this Yankee Pot Roast recipe is about 10 minutes. This includes prepping the pot roast, gathering the ingredients, and measuring out the seasonings. Once the pot roast is prepped and the ingredients are ready to go, you’re ready to start cooking.
Cook Time
This Yankee Pot Roast recipe takes about 3 hours to cook. The pot roast is cooked low and slow, so it takes a while for the flavors to penetrate and for the roast to become tender and juicy. The cooking time does not include the time it takes to prepare the pot roast for cooking.
Ingredients
- 3-4 pound chuck roast
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup beef broth
- 1 cup red wine
- 1/2 cup tomato paste
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Preheat the oven to 300°F. Pat the roast dry with paper towels and season it with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the roast and cook for about 3 minutes per side, or until it is nicely browned. Add the garlic powder, thyme, oregano, basil, onion powder, garlic salt, paprika, pepper, and Worcestershire sauce. Stir to combine and cook for 1 minute. Add the beef broth, red wine, and tomato paste and stir to combine. Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer for 2 1/2 to 3 hours, or until the roast is fork-tender. When the roast is cooked, transfer it to a cutting board and cover it with foil to keep it warm.
Turn the heat up to medium-high and bring the liquid to a boil. In a small bowl, whisk together the cornstarch and cold water until it is smooth. Slowly whisk the cornstarch mixture into the boiling liquid and cook for 1 minute, or until the sauce has thickened. Slice the pot roast and serve it with the sauce.
Equipment
- Large Dutch oven
- Cutting board
- Small bowl
- Whisk
- Measuring cups and spoons
Notes
This Yankee Pot Roast recipe can also be made in a slow cooker. To make it in a slow cooker, place the roast, garlic powder, thyme, oregano, basil, onion powder, garlic salt, paprika, pepper, Worcestershire sauce, beef broth, red wine, and tomato paste in the slow cooker and cook on low for 8-10 hours, or until the roast is tender. Before serving, thicken the sauce with the cornstarch mixture.
Nutrition: Per Serving
This Yankee Pot Roast recipe yields 8 servings. Each serving contains approximately 350 calories, 20g of fat, 17g of carbohydrates, and 28g of protein.
Recipe Tips
For the best results, be sure to cook the roast low and slow. This will ensure that the roast is cooked evenly and that it is tender and juicy. When checking the roast for doneness, be sure to use a fork or a thermometer to check the internal temperature. The internal temperature should be at least 145°F.
For a richer flavor, try adding diced carrots, celery, and onion to the pot. These vegetables will not only add flavor to the dish, but they will also make it more nutritious. Be sure to add the vegetables at the beginning of the cooking process, so that they have time to cook through.
If you’d like to turn this Yankee Pot Roast into a stew, try adding 1-2 cups of diced potatoes to the pot. The potatoes will cook through in the last hour of the cooking time. You can also add other vegetables, such as peas, corn, or green beans. These vegetables will only need to cook for the last 30 minutes of the cooking time.
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