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    You are in: Home / Recipes / Yankee-est Pot Roast Recipe
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    Yankee-est Pot Roast

    Yankee-est Pot Roast. Photo by Julie B's Hive

    1/1 Photo of Yankee-est Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Karen=^..^='s Note:

    The meat falls apart and melts in your mouth....veggies taste sweet as candy with the addition of sweet basil. A great Sunday dinner :)

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    Units: US | Metric


    1. 1
      Rub garlic into roast and coat all over with flour.
    2. 2
      In a large dutch oven, brown roast over medium high heat in oil.
    3. 3
      Add tomato juice, carrots, onions, bay leaves, basil, salt and pepper and bring to a boil.
    4. 4
      Reduce heat, cover tightly and simmer for about 3 hours, turning meat occasionally.
    5. 5
      Add potatoes and simmer an additional 30 minutes, or until fork tender.
    6. 6
      Remove bay leaves and serve.

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    Ratings & Reviews:

    • on September 03, 2002


      WOW! This pot roast was the best! I did not use a beef chuck roast, but a top round, which is usually tougher. But the tomato juice actually tenderizes the meat and it still melted in our mouths. I doubled the basil, salt, pepper and tomato juice; I added one extra bay leaf. This was for extra juice/gravy. I followed steps 1-3, then transferred it into the crockpot and cooked on high for 8 hours. I served this over mashed potatoes, I didn't add the white potatoes while cooking. I also used baby carrots. It smelled and tasted so wonderful at my house yesterday that my mom asked for the recipe and made it for her dinner today. And when I warmed up my leftovers in the microwave tonight at work, my co-workers asked, "what are you eating that smells so wonderful?" Thanks for a recipe that is a definite keeper!

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    • on November 02, 2002


      Very good pot roast. My husband usually gets out the ketchup bottle when I make potroast, but didn't with this one. I used two 5.5 oz. cans V-8 juice because that's what I had, but otherwise followed it exactly. Great meal-in-a-pot.

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    • on January 16, 2004


      WOW - was this good! I used 3 or 4 pound top round roast and browned it per directions on top of the stove in my large dutch oven. I put the carrots and potatoes and onions in, stirred an 8oz. can of tomato sauce into 2c. water, added 1/2t. more of each of the spices, poured it over the roast and into the oven it went. I roasted it at 350 degrees for 3 1/2 - 4 hours - it was fall-apart tender and the flavor from the bay leaves (I left them at 3) and the basil was very good. I thickened the juices to serve along side and we loved it. A definite keeper I'll make again!

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    Read All Reviews (15)


    Nutritional Facts for Yankee-est Pot Roast

    Serving Size: 1 (523 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1254.4
    Calories from Fat 727
    Total Fat 80.7 g
    Saturated Fat 28.8 g
    Cholesterol 234.7 mg
    Sodium 1023.6 mg
    Total Carbohydrate 60.7 g
    Dietary Fiber 8.6 g
    Sugars 10.3 g
    Protein 69.6 g

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