Yankee Pot Roast

Serves 4-6

  • 3 lbs. Boneless chuck roast
  • 1 lb. peeled & cut carrots
  • 1 lb. peeled & cut onions
  • 1 lb. washed and cut potatoes
  • 1 cup tomato paste
  • ½ cup Balsamic vinegar
  • 1 tbsp. chopped fresh garlic
  • 3 or 4 bay leaves
  • 1 pint pure water
  • Real salt and pepper to taste
  • (optional) 3 tbsp. beef tallow/olive oil
  1. Preheat oven to 325 degrees
  2. (For added flavor begin recipe by searing meat at high heat in food grade beef tallow or light olive oil)
  3. Place beef in Dutch oven or heavy, covered non-aluminum roaster.
  4. Mix tomato paste, balsamic vinegar, garlic, pepper, bay leaves, and water then pour over meat.
  5. Cover and roast 2 hours.
  6. After 2 hours add potatoes, carrots and onions. Roast another 1-2 hours until meat flaky tender and the vegetables done.
  7. Remove meat and vegetables to serving platter and keep warm.
  8. Skim excess fat from remaining sauce, stir and add salt and pepper to taste.
  9. Adjust consistency of sauce by adding a small amount of water and/or thicken to a gravy with a mixture of unbleached white flour and water. Simmer and pour over meat and vegetables.

Lake Country Premium Natural meats

Chef John Umlauf