Yankee Pot Roast - Juicy Tender Full of All Beef Flavor -No Tomatoes, Potatoes, Bouquets

Peel carrots and cut them small, about one carrot per pound of meat.

Soak onions in water for 5-10 minutes to soften the skin, then peel and chop roughly.

Measure the meat to ensure it fits in the pot; cut into pieces if necessary.

Coat the meat in flour, ensuring it is completely covered.

Heat 1/8 inch of olive oil in the pan until very hot, just before smoking.

Brown the meat on all sides in the hot oil, ensuring it doesn't stick to the pan before turning.

Trim large surface fat from the meat but leave marbled fat throughout.

If the roast is thicker than 2.5 inches, cut it to ensure even cooking.

Remove the browned meat and set aside.

Add the chopped vegetables to the oil and sauté for 5 minutes until half cooked.

Add 1 tablespoon of chopped garlic to the sautéed vegetables.

Deglaze the pan with 1/2 cup of red wine, scraping the bottom to dissolve residue; boil until alcohol smell dissipates.

Add enough liquid (1.5 to 2.5 cups) to cover about three-quarters of the sides of the meat, but not completely.

If not using beef stock, add 1 tablespoon of beef bouillon and then water.

If using a different pot for cooking, pour in the vegetables first, then the meat on top.

Add spices and cover the pot tightly with a lid or foil.

Cook in the oven at 275°F for 3 hours, in a crock pot on low for 3-5 hours, or in a pressure cooker for 45 minutes.

Allow the pot roast to cool to room temperature while still covered.

Equipment Needed

Spice Level: