Yankee Pot Roast

FREE RECIPE PREVIEW

Ingredients — preview

• 1 1/2 pounds beef top blade steaks
• 2 1/2 tablespoons vegetable oil
• 5 ea carrots peeled. 1 carrot chopped fine; 5 carrots cut into 1 1/2-inch pieces
• 2 ea onion 1 onion chopped fine; 1 onion cut into 4 wedges through root end
• 2 ea celery ribs minced
• 4 ea garlic cloves minced
• 1 1/2 tablespoons tomato paste

Preparation — preview

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.