Yankee Pot Roast


1 bottom round roast (4 to 6 pounds)
1/2 cup oil
2 celery stalks
2 carrots
1 onion
1 can (1 pound) tomatoes
2 teaspoons salt
1/2 teaspoon black pepper
3 cups water
1/4 cup flour
1/3 cup each cooked peas, cubed carrots, cut string beans
1/2 cup cooked, chopped celery


In Dutch oven, brown roast in oil with celery, carrots, and onions around meat. Add tomatoes, salt, and pepper and cover with water. Bring to boil and let simmer over low heat or in 350 degrees F oven for 2-½ hours. Lift out roast; keep warm. Strain stock, discarding vegetables. Skim fat off stock, returning ¼ cup fat to Dutch oven; stir flour into fat and add 4 cups stock. Cook and stir until thickened. Check seasonings and add vegetables. Serve gravy with sliced beef.


Serves 12-15

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