Roast: Stovetop Yankee Pot Roast | Submitted By: Linda

1/4 cup olive oil1 (3 pound) beef round tip roastflour for dredging3 medium onions, sliced3 large carrots, peeled and cut into small chunks3 large stalks celery, diced4 cloves garlic, minced3 whole allspice berriessalt and pepper to taste1 cup dry red wine2 (12 ounce) cans beef broth2 tablespoons cornstarch dissolved in a small amount of waterHeat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours. When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy. Amount Per Serving  Calories: 388 | Total Fat: 23.6g | Cholesterol: 88mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 388

Total Fat: 23.6gCholesterol: 88mgSodium: 390mgTotal Carbs: 10.1g    Dietary Fiber: 1.6gProtein: 28.1g VIEW DETAILED NUTRITION
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Reviewed on Jun. 28, 2006 by caliboo    I made a few changes, but this was wonderful! First, I seasoned the flour with salt, pepper, garlic and onion powders, parsley, and oregano prior to dredging to give the meat some more flavor. I also added some minced garlic to the oil for a few minutes before putting the meat in. Then, I doubled the amount of broth and used 48 ounces of beef gravy in place of the red wine. I also used red potatoes instead of celery. There was enough liquid in the pot to completely cover the entire meal. It simmered for 2.5 hours and it was delicious! The meat just fell apart and the potatoes and carrots had an amazing flavor! I served it with a side of fresh green beans and french bread and this meal just disappeared! This will be added to my permanent cookbook! 5 stars!! Was this review helpful? [ YES ]
41 users found this review helpful I made a few changes, but this was wonderful! First, I seasoned the flour with salt, pepper,... Reviewed on Jan. 1, 2007 by KATYPI    This is outstanding! We loved this! My past experiences with beef, in general, have ranged from the laughable to the disasterous, but this recipe has changed all that. This is THE recipe that will benchmark my beef cookery. It was tender, flavorful, moist. I did season simply the flour with salt, pepper, garlic powder before dredging the beef; browned it in a cast iron skillet, added the wine (cabernet sauvignon), and let it simmer for maybe 10 minute or so before adding it all to my electric fry pan with the remaining ingredients. I tasted the broth, thought it lacked "a little something" and decided to add 1/2 tsp of sugar. That, for me, was the missing ingredient, and now the flavors were a melody upon the tongue, sweet, salty, tart. Linda, thank you SOOOO much for this submission. There shall be no other pot roast recipe for me. This one is it! Was this review helpful? [ YES ]
20 users found this review helpful This is outstanding! We loved this! My past experiences with beef, in general, have ranged...

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