Yankee Pot Roast

Yankee actually refers to those of us that live in the 6-original New England colonies in the North East, it's the oldest settled parts of my country. We have lower populations and so much rural charm, although we do have larger cities as well.  The 6-colonies would be: Connecticut where I am from, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. We are steeped in rich history and beautiful old homes and farms.  I have many friends from the UK, Ireland and other countries that are always calling me a Yankee, which they call all Americans.  So I guess you could say I am a Yankee girl through and through.  Both American and a New Englander. 💖

This is an old recipe and so easy to make, it's great on cold winter days because it's hearty and delicious.  I make this often with Garlic Mashed Potatoes and home made Drop Biscuits.

What you will need:
Crock Pot - Slow Cooker
Measuring Cup and Spoons
Skillet **I used a non-stick one this time**
Large Roasting Pan With Lid
2-Large Bowls
Large Plate
Sharp Knife
Wooden Spoon
Serving Platter
Paper Towels or Linen Kitchen Towel
Whisk or Immersion Blender
Oven Mitts
Fork
Large Strainer or Colander


Ingredients:
4-Medium Carrots, peeled and cut into 2-inch pieces
3-Celery Stalks, cut into 2-inch pieces
10-Ounce Package of White Mushrooms, washed and sliced
1-Large Yellow Sweet Onion, peeled and sliced into rings and then halved
1-Tablespoons Dried Parsley
1-Tablespoons Dried Thyme
3-Dried Bay Leaves
1/2 Teaspoon Ground Allspice
2-Tablespoons Granulated Garlic
2 1/2-Teaspoons Sea Salt **I grind mine**
1 1/2-Teaspoons Multi-Colored Whole Peppercorns **I grind mine, you can use Ground Black Pepper if you like**
3-Cups of Red Wine **Use whatever you have available, it's only going to burn off the alcohol**
3-Tablespoons Of Tomato Paste
3-Tablespoons Extra Virgin Olive Oil
1/3-Cup White All Purpose Flour, plus a bit more for coating the meat
3-Cups Low-Sodium Beef Broth
4-5 Pound Beef Chuck Roast
2-Teaspoons Dried Rosemary

Directions:
Pre-heat your oven to 350-Degrees Fahrenheit

Put the flour, salt and pepper into the large bowl, mix together.  Now pat the roast dry with either the paper towel or linen kitchen towel. Add the roast to the bowl and coat with the flour mixture.  Shake off any excess flour.

Place your skillet onto your stove top and set the temperature to medium-high heat.  Add 2-Tablespoons of Extra Virgin Olive Oil. Let the oil warm up just for a few minutes and then add the flour coated roast to the skillet. You want to brown each side of the roast for about 8-10 minutes each side or until golden brown.  When browned, remove the roast from the skillet and place on to the large plate and set aside.

Re-set the stove top burner to medium heat, add the rest of the Extra Virgin Olive Oil to the skillet along with the tomato paste. Stir with the wooden spoon until the paste turns to a deep dark red color, approximately a minute or two. Once the paste turns to a dark red you can add the 1/3-Cup of All Purpose White Flour and the red wine, whisk until it becomes thick. If you have some small lumps that's okay, they will eventually smooth out when cooking later on.  Now place the gravy into the roasting pan over the stove top. Add the beef broth, thyme, allspice, rosemary and 1/2 teaspoon of salt and a few grinds of pepper and bring to a simmer, continue whisking or using the immersion blender until the gravy is smooth and shiny and begins to thicken, this should take about 5-minutes or so, give or take. Make sure all of the flour lumps have been dissolved.

Add the the mushrooms, celery, carrots, bay leaves and garlic to the roasting pan.  Place the roast on top of the vegetables.  Cover the roasting pan and place it in the oven while wearing oven mitts.  Roast for about 4-hours until the vegetables are tender and the meat is tender and falling apart when you check it with a fork.

When the roast is completely cooked through, remove from the oven and place on a heat resistant surface.  Using a colander or strainer, strain the vegetables over a large bowl and keeping the gravy.  Remove the 3-bay leaves and throw away.  Place the roast onto a large serving platter and let rest for about 10-minutes. When serving the roast, cut against the grain. Once sliced-carved, add the strained vegetables to the platter, I usually put them all away around the platter.  Take the gravy that was strained into the bowl and put into a gravy boat. Serve the gravy over the roast, vegetables and garlic mashed potatoes or on the side, which ever way you prefer.