Fancy Yankee Pot Roast

4.7(37)

by Food Network·published 2016-11-18

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AmericanMain Dish

Servings

Serves 6

Total time

—

Calories / serving

377 kcal

Ingredients (13)

serves

1/4 cup pure olive oilolive-oil
3 onions, slicedonion
One 3- to 4-pound top or bottom round beef roast
Flour for dredgingflour
8 slender carrots, or fatter ones cut in half or quarteredcarrot
3 ribs celery, cut in halfcelery
2 1/2 cups beef brothbeef-broth
1 1/2 cups hearty red wine
5 or 6 sprigs fresh thymethyme
1 rounded teaspoon freshly ground black pepperpepper
Salt to tastesalt
2 tablespoons unsalted butter at room temperaturebutter
2 rounded tablespoons flourflour

Instructions (4 steps)

01In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.

02When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.

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