Yankee Pot Roast Recipe

 The change of weather made me decided to make a perfect "feel good" comfort food . I decided to make a Yankee pot roast. This one calls for beef brisket rather than a bottom round. The brisket is leaner than a bottom round. I though I would share it since it is easy on time and so good! A perfect fall/winter meal for our family.


Yankee Pot Roast

Serves 6


3 to 4 pounds of beef brisket
2 tbs chopped fresh sage (10 leaves)
8 sprigs rosemary
8 sprigs thyme
1/2 cup olive oil
4 garlic cloves chopped
3 garlic cloves minced
1/2 teas black pepper
2 med carrots, sliced
6 celery stalks, sliced
2 cups Spanish onions, diced
6 new pototatos
4 cups tomato puree
4 cups beef stock
2 bay leaves

1 1/4 teas salt


In a baking dish, combine the beef, sage, rosemary, thyme, 1/4 cup olive oil, chopped garlic, 1/4 teas salt, 1 teas of the pepper. Marinade for 2 hours or overnight if possible.







After the meat has been marinated, remove it to a large skillet on high heat. Sear 5 minutes on each side. Set aside to a platter. Preheat the oven to 350F.

In a roasting pan place across two burners, heat the remaining 1/4 cup of oil. Saute the carrots, celery, onions, minced garlic and the remaining salt and pepper for about 10 minutes.

Add the meat to the vegetables. Pour the tomato puree and beef stock over the meat. Add the bay leaves and potatoes. Bring to a boil, then reduce heat, simmering for 10 minutes. Cover the pan with foil and place in oven. Cook for 2 to 2 1/2 hours, until meat is tender and falls apart.Remove meat, allowing it to sit for 10 minutes.

Slice meat, arrange the slices on a serving platter, and pour the broth and vegetables over the meat.