Clay Hill Farm Yankee Pot Roast
Submitted by CATHYJEAN13
A New England-style Yankee pot roast braised in red wine and tomato juice with brown sugar, nutmeg, and bay leaves. No browning needed. Just set it, forget it, and come back to fork-tender beef.
YIELD
8 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsThis pot roast recipe comes from the Clay Hill Farm tradition of letting good ingredients and slow heat do all the work.
A big rump roast goes straight into a covered roasting pan, no searing required. Red wine, tomato juice, minced onion, carrots, garlic, brown sugar, and a pinch of nutmeg create a braising liquid that’s equal parts savory and subtly sweet.
Hours later, the beef is so tender it practically falls apart when you look at it. Thicken up the pan juices into gravy and you’ve got a Sunday supper that feeds eight.
Pro Tips
- A tight-fitting lid is essential. If yours doesn’t seal well, cover the pan with foil first, then put the lid on top to lock in moisture.
- Flip the roast halfway through cooking so both sides spend time submerged in that braising liquid.
- Let the roast rest for 15 minutes before slicing. It reabsorbs juices and slices much cleaner.
- The brown sugar and nutmeg combination gives this a distinctly New England character that sets it apart from a standard pot roast.
Ingredients
Directions
Do not brown the pot roast.
Place the meat in a heavy roasting pan that has a tight fitting lid.
Mix all the other ingredients together and pour over the meat.
Cover and cook at 300℉ (150℃). for about ¾ hour per pound.
Turn roast over about halfway through cooking time.
Let roast rest, thicken gravy and serve.
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