Welcome to The Culinary Professional Recipe Collection.
Yankee Pot Roast
Category: Meat and Poultry, Moist-Heat Methods, braising
Equipment: Pot, spoon, china cap, knife
No. Servings: 10
Serving Size: 7 oz. (200 g)
Yield: 4.5 lb. (2 kg)
Ingredients
4 1/2 lb.
* beef chuck, tied
to taste
salt
to taste
black pepper
2 fl. oz.
vegetable oil
1 lb.
mirepoix, roughly chopped
4 fl. oz.
tomato purée
8 fl. oz.
red wine (optional)
3 qt.
* brown stock
12 oz.
brown roux
1 ea.
sachet
Method
1
Preheat an oven to 350°F (177°C).
2
Season the beef with salt and pepper.
3
Heat the oil to the smoking point in a pot large enough to hold the beef and other ingredients. Sear the beef on all sides and remove from the pot.
4
Add the mirepoix to the hot fat and cook over high heat until it is caramelized.
5
Add the tomato purée and cook quickly until it becomes a rusty color.
6
Deglaze with the red wine. Add the stock, roux, and sachet and bring to a simmer.
7
Return the meat to the pot and simmer.
8
**Cover the pot and place in the oven. Cook for approximately two to two and one-half hours until meat is fork tender and reaches at least 145°F (63°C).
9
Remove the meat from the cooking liquid. Pass the liquid through a china cap to remove the mirepoix. Adjust the seasoning of the sauce with salt and pepper.
10
**Hold at or above 135°F (57°C) until service.
11
To serve, untie the meat and slice approximately 1/4 in. thick. Coat each portion with sauce.