As the weather becomes cooler, every Sunday for the last few weeks, I’ve been making some sort of comfort food, something that I would only make in cold weather. Those recipes that take a few or several hours to make while filling your home with heavenly aromas. As I still making my way through the tagged recipes in the September and October issue of Cooking Light, I decided to go for the Yankee Pot Roast. Pretty ambitious on my part, considering I’ve only made it once before. But as always, with cooking, I’m up to the challenge.
The only memories I have of pot roast growing up was the occasional one my grandmother would make. However, I can’t remember if I actually liked it. My husband, on the other hand, loves it and his mother makes it quite often and always saves us some. I like pot roast, I don’t love it. I think it has the potential to be disastrous because of the cut of meat, which is very fatty. This time, I did in fact, cut off a lot of the fat, which I know would make some people cringe because that’s what helps give it flavor as it cooks. But alas, we are trying to be healthy, so fat begone!
I substituted the rutabaga with more potatoes as I read that it was overpowering in the recipes and I’m really not a fan in the first place. Other than that, I followed all other directions of this recipe. We both really enjoyed, it was very flavorful and moist, despite the fat removal beforehand. I do think it was a little salty for my taste and I didn’t even add as much salt as it called for. I would definitely recommend this recipe and would make it again for a family dinner. The two pictures I’ve posted show one before I cut up the meat and one after.
Overall rating – 4 stars
Yankee Pot Roast
Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.
1 teaspoon canola oil
2 pounds boneless chuck roast, trimmed
1 cup chopped yellow onion
4 cups fat-free, less-sodium beef broth
1 tablespoon whole-grain Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried sage
2 bay leaves
2 1/2 cups (1-inch) cubed peeled rutabaga (about 1 pound)
2 1/2 cups (1-inch) cubed peeled parsnip (about 1 pound)
1 1/2 cups (1-inch-thick) slices carrot (about 8 ounces)
2 cups (1-inch) cubed peeled baking potato (about 1 pound)
Fresh thyme sprigs (optional)
Preheat oven to 300°.Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.
Cover and bake at 300° for 1 1/2 hours. Stir in rutabaga, parsnip, and carrot. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.
Yield: 8 servings (serving size: about 1 1/4 cups)
CALORIES 325 (28% from fat); FAT 10.2g (sat 3.3g,mono 4.6g,poly 0.7g); PROTEIN 28.7g; CHOLESTEROL 79mg; CALCIUM 72mg; SODIUM 642mg; FIBER 5.8g; IRON 4.3mg; CARBOHYDRATE 29.3g
Cooking Light, OCTOBER 2007