Slow-Cooked New York Yankee Pot Roast
Updated: May 25, 2020
Start spreading the news! You'll want to be a part of it; eating this amazing New York-inspired Yankee Pot Roast! This traditional recipe has been enhanced with a New York flavor that will immerse you in aromas from the ballpark: garlic, peppers, and, yes: beer! We add red and green peppers to a traditional Yankee Pot Roast recipe, but then everything slow cooks in a beer-broth mixture filled with extra garlic and herbs. The stout beer really brings out flavor in the potatoes and within the chuck roast. Enjoy this during a great baseball game or on a cool Autumn October evening. Vegans can simply replace the beef with their favorite sliced veggies.
4-6 lb boneless chuck roast, trimmed (For Vegans, replace roast with jackfruit or simply use only the vegetables without the roast)
1 large yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 TBSN garlic, minced
4 celery ribs, chopped
3 carrots, sliced in thick chunks
2 large russet potatoes, quartered lengthwise and sliced into thick chunks
1 cup beef broth
1 cup diced tomatoes, drained
Two 12 oz bottles stout beer (I recommend Guinness Extra Stout or a preferred gluten-free or low cal beer)
2 TBSN Worcestershire sauce
1 TBSN butter (Vegans, use a Vegan-friendly plant-based butter or Extra Virgin Olive Oil)
1 TBSN salt
1 TBSN cracked black pepper
1 TBSN dried rosemary
1 TBSN dried thyme leaves
Fresh parsley, chopped (for garnish)
All purpose or Gluten-Free Flour (optional for gravy)
PREP: 60 minutes
COOK: 4-8 hours READY: 5-9 hours SERVES: 4 fillets
Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.
To make New York Yankee Pot Roast:
1. Turn slow cooker on Low heat.
2. Add onion and garlic to the bottom of slow cooker. Place pot roast portion on top of garlic and onions.
3. Add carrots, celery, tomatoes, potatoes, and peppers on top and around the sides of the pot roast.
4. Pour broth and stout beer over the meat and vegetables then season with salt, pepper, rosemary, and thyme.
5. Top with a TBSN of butter and allow to cook 8 hours on Low, or 4 hours on High.
6. Halfway through cooking, turn over meat to allow even cooking on both sides.
7. Before removing from crock pot, separate roast with a fork. Meat should be flaky and fall apart within the vegetables.
8. Serve hot and garnish with chopped parsley.
Optional: To make thickened gravy for the roast:
1. Ladle the remaining juices from crock pot into a measuring cup. Set aside for 5 minutes to cool.
2. Skim and discard fat that has risen to the top of the juices.
3. Measure remaining juices and heat mixture to a boil in small saucepan.
4. Using the table below as a reference, mix flour with cold water into another measuring cup. Whisk until smooth.
1/2 cup juice = 1 TBSN flour with 2 TBSN of cold water
1 cup juice = 2 TBSN flour with 1/4 cup of cold water
1- 1/2 cup juice = 3 TBSN flour with 1/3 cup of cold water
2 cup juice= 4 TBSN flour with 1/2 cup of cold water
5. Stir flour/water mixture into boiling juices, using a whisk to stir constantly until thickened.
1 serving (just beef): 300 calories, 20 g fat (9 g saturated fat), 90 mg cholesterol, 60 mg sodium, 25 g protein, 0 g sugar, 0 g fiber, 0 g carbohydrates.
Beef is primarily composed of protein and contains varying amounts of fat; almost half of the fat in beef is a monounsaturated fat called oleic acid—the same heart-healthy fat that’s found in olive oil. Most of the saturated fat in beef actually decreases your heart-disease risk—either by lowering LDL (bad) cholesterol, or by reducing your ratio of total cholesterol to HDL (good) cholesterol. Beef is one of the most available sources of high-quality protein, beef also provides many important nutrients such as iron, zinc, and B vitamins. Animal protein is usually of high quality, containing all 8 essential amino acids needed for the growth and maintenance of our bodies.The buildings blocks of proteins, the amino acids, are very important from a health perspective. Their composition in proteins varies widely, depending on the dietary source. The amino acid profile being almost identical to that of our own muscles.For this reason, eating meat, or other sources of animal protein, may be of particular benefit after surgery and for recovering athletes, or during other conditions where muscle tissue is being built.
Potatoes are one of the most common and important food sources on the planet, and they contain a wealth of health benefits that make them all the more essential as a staple dietary item for much of the world’s population. These health benefits include their ability to improve digestion, reduce cholesterol levels, boost heart health, protect from polyps, prevent cancer, and manage diabetes. They strengthen the immune system, reduce signs of aging, protect the skin, increase circulation, reduce blood pressure, maintain fluid balance, reduce insomnia, and aid in eye care.
Côtes du Rhône, made from a blend of red grapes from south France, or a Cabernet Sauvignon, which has some body (and tannins) but works well with juicy meats.
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