Yankee pot roast…

Yankee Pot Roast is quickly becoming one of our favorite meals.  True, there is some prep work involved but it’s worth it in the end.  It is a delicious meal!  It’s essentially an entire meal in a Pampered Chef stoneware bowl or dutch oven – whatever you have.   Tonight, I’m serving it with a small tossed salad and hot cornbread muffins.

Every time I prepare this, I’m reminded of the time, years ago, that my older son brought home his precious fiance to meet us.  She grew up in upper New York state and I thought it would be a fun idea to surprise her with Yankee Pot Roast.  The funny thing is that she had mentioned to my son that she was hoping for some good Southern cooking!  In the end, I prepared both and we all fell in love with her…and, thankfully, vice versa.  They have been happily married for about 16 years now and have 3 beautiful daughters.

Here they are…the ingredients all assembled and ready to become delicious, tender Yankee Pot Roast.  The only thing missing are 2-3 fresh stalks of celery which I didn’t have.

Yankee Pot Roast

One 3-4 pound beef roast, or larger depending on size of family of course ( this one was a 2 & 1/2 pound eye round roast).  Rump roast is hard to find here but is my preference.

Kosher salt (about 1 tablespoon)

Lawry’s Seasoned Pepper

3-4 fresh carrots (or more if you’re cooking a larger roast)

2-3 fresh stalks of celery (or more for larger roast)

4-5 large Idaho potatoes (or more for a larger family)  (washed, peeled – or not – and cut into quarters)

2 cans Beef Broth or 1 large box of beef broth

1 & 1/2 cups good red wine (This one is a merlot from Columbia-Crest in Washington state.  Reasonably priced and good for this dish.)

1 large onion cut in quarters (the small onions above came from our garden so I used what I had)

4-5 cloves of fresh garlic, minced

1 tablespoon of Herbs de Provence (if you’re not using fresh herbs also, increase to about 1 & 1/2 or 2 tablespoons)

3-4 sprigs of fresh rosemary and fresh thyme

2 sprigs of fresh tarragon  (all the fresh herbs came from my garden this morning)

Flour – Just enough to dredge roast really well.

Remove the vegetables to a separate bowl and brown the roast on all sides on medium-high heat.