|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 56g||72%|
|Saturated Fat 22g||112%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 14mg||70%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A variety of vegetables add flavor to this great-tasting Yankee pot roast. The pot roast is slowly simmered to perfection with potatoes, carrots, and diced rutabaga. It's a classic meal you can enjoy any time of the year.
The red wine adds flavor to the liquids, but you may decrease the amount of wine or leave it out altogether.
4 to 5 pounds beef roast
1 tablespoon shortening
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups low-sodium beef broth
1/2 cup dry red wine, or more beef broth
1 1/2 cups chopped onion
1 cup diced rutabaga, or turnip
1 cup diced carrots
1 pound potatoes, cut into 1-inch pieces
1/4 cup sliced celery, with leaves
3 tablespoons water
2 tablespoons all-purpose flour
1 to 2 tablespoons chopped fresh parsley
In a Dutch oven or heavy kettle, brown meat on all sides in hot shortening. Sprinkle with salt and pepper. Add the beef broth, wine (if using), and chopped onion. Cover and simmer for 2 to 3 hours.
Add the rutabaga, carrots, potatoes, and celery; simmer for 30 minutes longer, or until vegetables are tender.
Remove the meat and vegetables to a platter and keep warm.
In a small bowl combine 3 tablespoons of water with 2 tablespoons of flour; stir until smooth. Place the liquids back over medium heat and stir in the flour paste. Cook, stirring, until thickened.
Taste and season as needed with kosher salt and freshly ground black pepper.
Stir the parsley into the liquids.
Serve the meat and vegetables with the thickened gravy.