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Mister Bob’s Yankee Pot Roast

1 bottom round roast (about 3 to 4 lbs)

1 teaspoon salt

1/2 teaspoon pepper

3 garlic cloves slivered

3 garlic cloves chopped

3 tablespoons vegetable oil

2 carrots peeled and sliced

1 onion chopped

2 tablespoons tomato paste

1 teaspoon dry parsley

1/2 teaspoon dry thyme

1 box frozen peas

Beef bullion cubes

Gravy Master

2 heaping tablespoons Cornstarch

Salt, pepper and tie the roast and peg with slivered garlic cloves.  Heat a braising pot or large stockpot on medium heat and add the vegetable oil.  When the oil is hot, thoroughly brown the roast on all sides.  Remove the roast from the pot, cover with aluminum foil and reserve on a plate.  Add carrots to the pot and sauté for about two minutes.  Add onions and continue to sauté for another two minutes.  Add chopped garlic, parsley, thyme and tomato paste and continue to sauté until everything is well browned.  Add ½ cup of dry red wine to deglaze (scraping and stirring to incorporate everything stuck on the bottom of the pot).  When the wine is almost completely reduced, return the roast to the pot and add water until it’s a little more than half way up the roast.  Measure how much water you are adding as you go.  For each cup of water you add, also add one beef bullion cube and one teaspoon of Gravy Master.  Bring the water to a simmer, then cover the pot and put in oven at 220 degrees for five hours.  Add frozen peas for the last 20 minutes.

For sauce:

After the five hours, move pot to a burner on low.  Ladle out two or three cups of the cooking liquid, skim off the oil and pour through a fine strainer or colander lined with cheese cloth into a sauce pot on medium heat and bring to a slow boil.  Mix two heaping tablespoons of cornstarch and ¼ cup of cold water to form a slurry.  Pour the slurry in to the sauce and stir until thickened. Salt and pepper (only if necessary) to taste.  Reduce the heat to low and stir occasionally.

2 Responses to “Mister Bob’s Yankee Pot Roast”

  • Erik:

    Sounds delicious. Would be a perfect celebratory meal after the Yankees win the World Series!

  • Kara:

    Sounds delicious! When I cook Pot Roast, I use grass fed beef. I believe it is important to know where the food you consume is coming from. A good place to buy your meat is from La Cense Beef. I work with La Cense, but our beef is 100% grass fed and has 3X the amount of Omega 3’s than grain fed beef.