Ingrédients pour Fancy Yankee Pot Roast
- 2 tablespoons olive oil
- Onions
- Bottom Round Beef Roast
- 1/2 cup all-purpose flour
- Carrot
- 2 cups beef broth
- 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
- Fresh Thyme Sprigs
- Salt & Pepper
- 1/4 cup cold water
- 2 tablespoons cornstarch
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Comment préparer Fancy Yankee Pot Roast
- Heat 2 tablespoons olive oil in a large cast iron Dutch oven over medium heat.
- Sauté 1 large onion, chopped, until golden brown (about 5-7 minutes).
- Dredge a 3-4 lb beef chuck roast thoroughly in 1/2 cup all-purpose flour, ensuring all surfaces are coated.
- Add the roast to the Dutch oven and brown on all sides over medium-high heat (about 5-7 minutes per side).
- Add 2 cups chopped carrots, 2 cups beef broth, 1 cup dry red wine (such as Cabernet Sauvignon or Merlot), 2 sprigs fresh thyme, 1 teaspoon black pepper, and 1 teaspoon salt to the pot.
- Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is fork-tender, turning the meat occasionally.
- Once the meat is tender, remove it from the broth along with the thyme sprigs and carrots. Set aside.
- In a small bowl, whisk together 2 tablespoons cornstarch with 1/4 cup cold water until smooth. Slowly whisk this slurry into the hot broth, stirring constantly until thickened.
- Remove from heat and return the beef and carrots to the pot to coat in the gravy.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
13g
Fat
65g
Carbs
6g
