Yankee Pot Roast

Yankee Pot Roast
Yankee Pot Roast
Ingredients
  • 1 1/2pounds beef top blade steaks
  • 2 1/2 tablespoons vegetable oil
  • 5ea carrotspeeled. 1 carrot chopped fine; 5 carrots cut into 1 1/2-inch pieces
  • 2 ea onions1 onion chopped fine; 1 onion cut into 4 wedges through root end
  • 2 ea celery ribsminced
  • 4ea garlic clovesminced
  • 1 1/2 tablespoons tomato paste
  • 3 1/2cups chicken stock
  • 1 1/2 tablespoons soy sauce
  • 3 sprigs fresh thyme
  • 3 ea bay leaves
  • 1 1/4 pound red potatoesunpeeled, cut into 1-inch pieces
  • 1/4 cup parsleychopped fine
  • 1 tablespoon balsamic vinegar
Yield:
Instructions
  1. Adjust oven rack to middle position and heat oven to 325 degrees. Pat steaks dry with paper towels and season with salt and pepper. Heat half ( 3/4 tablespoon) oil in a dutch oven over medium-high heat until just smoking. Brown steaks on both sides, about 3 minutes per side; transfer to plate.
  2. Reduce heat to medium, add remaining oil to now-empty skillet, and heat until shimmering. Add chopped carrot, chopped onion, celery, and ½ teaspoon salt and cook until golden, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in broth, soy sauce, thyme, and bay leaf and bring to boil. Return steaks and any accumulated juices to skillet. Cover and bake for 1 hour.
  3. Next, Flip steaks and add carrot pieces, onion wedges, and potatoes to skillet. Cover and bake until vegetables are tender and fork slips easily in and out of meat, 45 minutes. Transfer steaks and vegetables to platter with slotted spoon and tent loosely with aluminum foil.
  4. Strain the liquid into a sauce pan then defat braising liquid with large spoon or ladle and discard thyme sprig and bay leaf. Bring liquid to boil over medium-high heat and cook until reduced to 1 1/2 to 2 cups or desired thickness, about 3 - 5 minutes. Once reduced, take pan off the heat and stir in parsley and vinegar. Season with salt and pepper to taste. Pour sauce over steaks and vegetables. Serve.