That’s right, my husband said this is the best pot roast I have ever made.
I’m wasn’t sure how to take that comment. I make a pot roast probably once a month, for the last sixteen years! Have my other pot roasts been subpar?
Searing the meat before slow cooking really does help lock in the flavor and the moisture of any meat you cook. This was no exception to that rule. The roast was very moist and very flavorful.
The tomatoes were new, I don’t usually add tomatoes to my roasts. I did end up using them as part of the vegetable side at the end. It seemed silly to waste them.
The gravy made from the stock was also delicious. I did change a bit from the recipe by adding the flour to the vegetables before pouring the sauce back in. I find that mixing the flour before adding the wet ingredients help reduce the amount of clumps you get. I hate having to strain gravy!
So, if you want the best pot roast my husband has ever had – definitely make this recipe!
YANKEE POT ROAST
¼ Pound Salt Pork, Diced
4 – 6 Pound Bottom Round Roast
2 Stalks Celery
2 Carrots
1 Small Onion, Diced
1 Pound Can Whole Tomatoes
2 Teaspoons Salt
6 Black Peppercorns
1 Bay Leaf
3 Cups Water
¼ Cup Flour
1/3 Cup Peas
1/3 Cup Diced Carrots
1/3 Cup Green Beans
½ Cup Chopped Celery
In a Dutch oven, brown roast in salt pork. Put celery carrots, onion, and tomatoes around meat. Sprinkle salt, peppercorns and bay leaf over roast; add water. Bring to a boil. Cover and simmer over low heat for 2 ½ hours. Lift roast out; keep warm. Strain stock, discarding vegetable. Skim off fat and return ¼ cup to Dutch oven. Stir in flour then add remaining stock. Cook and stir until thickened. Adjust seasonings. Add peas, carrots, green beans and celery. Cook until heated through. Serve gravy over beef slices.
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