Chef George of Portsmouth Publick House joined The Rhode Show to make Yankee Pot Roast.
- 5 to 6 Lb Beef Roast
- 2-4 tablespoons of flour
- salt and pepper to taste
- olive oil
- 6 slices of bacon, chopped
- 1 large onion chopped in large pieces
- 1 lb carrots peeled and halved then cut into quarters
- 1 can tomato paste
- 6 cloves garlic, smashed
- 2 cups red wine
- 2 cups beef broth (if not homemade, make sure to use low salt)
- 4 sticks celery cut into quarters
- sprigs of thyme
- sprigs of rosemary
- 3 bayleaves
- 1 lb fingerling potatoes
- Heat oven to 325 degrees.
- While oven is preheating, place a dutch oven or other heavy bottom pan on medium heat, then drizzle olive oil in pan.
- While pan is heating, take beef and roll all sides in to the flour so all of the beef is covered.
- Add the beef to the pan until all sides are brown (about 5 minutes per side).
- Make sure to heavily salt and pepper at this step.
- When all sides are brown remove beef and add bacon, garlic and onion slices to pan.
- Cook until onion forms brown bits on the bottom of the pan, then stir in the can of tomato paste.
- When paste is fully incorporated add wine and beef broth.
- Put all herbs into a paper coffee filter or cheesecloth and tie end. Place herb pouch into pot then add carrots and celery to the pan.
- Let cook for 5 minutes then add beef back to the pan, cover and place in oven.
- Cook for 1 hour and 30 minutes and then remove from oven.
- Turn beef over and add fingerling potatoes and place back in oven and cook for another 1 1/2 hours or until beef temperature reaches 185 and is tender.
To make gravy (optional):
- Remove everything expect liquid from pan.
- Simmer liquid over medium heat and reduce by 1/2.
- If you wish for a heavy gravy add 1 tablespoon of cornstarch and whisk.
Arrange on a serving platter and enjoy!