As a born-and-bred New England girl, the word "Yankee" jumped out at me in the title of this recipe. A "Yankee" pot roast harks back to the New England boiled dinner - meat with vegetables added in about halfway through cooking, making for a hearty, one-pot meal. With a little help from Match beef, you can easily make this classic vegan. Prefer your tradition with southern roots? Try my take on Real Texas Chili.
- 2 teaspoons olive oil
- 30 ounces Match beef, thawed
- 1 tablespoon coarse salt
- 1 tablespoon cracked black pepper
- 2 cups coarsely chopped onion
- 2 cups vegan beef broth (prepared from Not Beef bouillon)
- 1/4 cup ketchup
- 2 tablespoons Annie's Worcestershire sauce
- 1 cup chopped plum tomato
- 1 and 1/4 pounds small red potatoes
- 1 pound carrots
- 2 tablespoons fresh-squeezed lemon juice
- Chopped fresh parsley (optional for garnish)
2. Add the onions to the pan and saute for 8 minutes, until browned. The onions will work up a nice sweat during this time, and help dislodge any browned bits of beef that stuck to the bottom of the Dutch oven. Return the beef to the pan.
3. In a bowl, combine the broth, ketchup, and Worcestershire sauce; pour over the beef. Add the tomatoes, and bring to a simmer.
4. Peel the carrots and cut into 1-inch pieces. Add the carrots and potatoes to the pan. Cover and transfer to the oven, and bake at 300 degrees for 30 minutes. Stir in the lemon juice.
Note: if your veggies are still a little tough out of the oven, remove the beef from the pan and simmer the remaining mixture over the stove-top for an additional 10 minutes or so.
Slice the beef into 3 ounce portions and ladle the vegetables over each portion to serve. A dusting of fresh parsley makes a lovely garnish in terms of both taste and color.
10 servings (3 ounces beef, 1/2 cup vegetables), Calories 290
This was so wonderful; the savory broth had a nice kick from the Worcestershire sauce, and the Match beef was cooked perfectly. As I mentioned, I gave the vegetables an extra 10 minute simmer over the stove-top, at which point they, too, were perfect - tender but with a nice crispness. There was a touch too much black pepper. Use 2 teaspoons instead and this should be perfect.