Good, old-fashioned Yankee pot roast recipe prepared on top of the stove!
Ingredients
- olive oil: 0.25 cup
- beef round tip roast: 1 piece (3 pound)
- flour for dredging:
- medium onions: 3 piece (sliced)
- carrots, peeled and cut into small chunks: 3 piece
- stalks celery: 3 piece (diced)
- garlic: 4 clove (minced)
- whole allspice berries: 3 piece
- salt and pepper: (to taste)
- dry red wine: 1 cup
- beef broth: 2 cans (12 ounce cans)
- cornstarch dissolved in a small amount of water: 2 Tbsp
Metric Conversion
Stages of cooking
-
Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides.
-
Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours.
-
Remove meat to a cutting board; allow to rest for 10 minutes.
-
While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.
