A - Z Blogging Challenge - Y

Even though I live in Canada, this is a Sunday dinner tradition!!



  “Y”




Yankee Pot Roast

4 Tbsp. olive oil
3 onions, quartered and seperated
3 to 4 pound top or bottom round beef roast
Flour for dredging
8 carrots, peeled and cut in large pieces
3 ribs celery, cut in thirds
5 or 6 sprigs fresh thyme
2 1/2 cups beef stock
1 1/2 cups red wine
salt & freshly ground pepper
2 tablespoons room temperature butter
2 rounded tablespoons flour

In a large, heavy dutch oven heat the olive oil and saute the onions until golden. Meanwhile, season the flour with salt and pepper, dredge the beef in the flour, covering all the surfaces and add to the pan and brown on all sides. Add the carrots, celery, beef broth, wine, thyme, and salt and pepper to taste. Reduce heat, cover, and bring to a low simmer for 3 to 3 1/2 hours, turning the beef occasionally. When cooked, remove the celery & carrots, cover to keep warm or return to pot for last 5 minutes to reheat.
When the beef is falling-apart tender, remove it and the thyme sprigs (and vegetables if applicable) from the pot.  Cover roast with foil to keep it warm. Using a fork, work the butter and 2 tablespoons flour together until thoroughly combined. Add to the broth in the pot and stir until slightly thickened.  Remove from the heat.  Transfer to gravy boat.
Carve roast and serve with the vegetables and if you wish, mashed pototoes.

Monica