Yankee Pot Roast

This recipe was in Food and Wine Magazine back in March 1999. A reader wrote in  requesting a pot roast recipe from Grandma's Country Restaurant in Albany, New York.  She described the restaurant as the type of place families ate when they wanted the kind of food that Mom would make.  I have to say my Mom makes the best pot roast, but I have yet to get the recipe. Why?  It doesn't exist, it's all in her head.  "A little of this a little of that..".  So when I saw the comments written with this recipe I knew I had to try it.  It's not like my Mom's because it's tomato based, but it was very good.  I like the heat from the hot sauce.  Next time I will have to use a larger platter though:-)  We had left overs for a week.  My daughter Kate said the "beef in the carrot soup wasn't bad"...I had to explain it was tomatoes.  I may venture North next summer to check out the restaurant.  Tried and true...enjoy!

http://www.foodandwine.com/recipes/yankee-pot-roast

Recipe: Yankee Pot Roast

• MAKE-AHEAD

INGREDIENTS

1. One 35-ounce can whole Italian plum tomatoes, with their juices
2. 1/4 cup vegetable oil
3. One 3 3/4-pound boneless chuck roast
4. Salt and freshly ground pepper
5. 6 tablespoons unsalted butter
6. 3 medium onions, coarsely chopped
7. 6 large carrots, thickly sliced
8. 3 medium celery ribs, thickly sliced
9. 3 large garlic cloves, minced
10. 1/4 cup plus 2 tablespoons all-purpose flour
11. 2 cups canned beef broth diluted with 2 cups water
12. 1/4 cup soy sauce
13. 1 tablespoon Asian chili sauce
14. Pinch of sugar
15. 1 pound medium red new potatoes, quartered

1. Preheat the oven to 350°. In a blender or food processor, puree the tomatoes with their juices until almost smooth.
2. Heat the vegetable oil in a large enameled cast-iron casserole. Season the roast generously with salt and pepper and add it to the casserole. Brown the meat over moderate heat until crusty all over, 10 to 12 minutes. Transfer the roast to a platter.
3. Melt the butter in the casserole. Add the onions, carrots and celery and cook over moderate heat, stirring, until barely softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Sprinkle in the flour and cook, stirring, until incorporated, about 1 minute. Gradually stir in the diluted beef broth. Add the tomatoes, soy sauce, chili sauce and sugar and bring to a simmer.
4. Put the roast back in the casserole. Cover the casserole and cook the meat in the oven for 2 hours, turning it halfway through. Add the potatoes, cover and cook for about 30 minutes longer or until both the meat and the potatoes are fork-tender but not falling apart.
5. Transfer the roast to a cutting board and cover loosely with foil. Using a slotted spoon, transfer the vegetables to a large deep platter, cover and keep warm. Thickly slice the meat across the grain and arrange it on the platter. Return the casserole to high heat and boil the sauce, skimming frequently, until thickened and reduced to about 5 cups. Season the sauce with salt and pepper, pour it over the meat and vegetables and serve.

MAKE AHEAD The pot roast can be refrigerated for up to 4 days. Slice the meat before rewarming it with the sauce and vegetables.