A traditional Yankee pot roast recipe made with carrots, onions, celery, and red wine is easy to make on the stove!
Preparation Time
25 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 35 mins
Calories
388 Calories
Recipe Instructions
Step 1
Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides.
Step 2
Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours.
Step 3
Remove meat to a cutting board; allow to rest for 10 minutes.
Step 4
While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.
Ingredients
salt and pepper to taste
4 cloves garlic, minced
1 cup dry red wine
3 whole allspice berries
flour for dredging
1 (3 pound) beef round tip roast
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water
