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  • Yankee pot roast

    1 vote
    Yankee pot roast
    Servings: 50
    by DCMH
    562 recipes
    		 >

    Ingredients

    • 25 lbs beef, bottom round
    • 6 oz oil
    • 2 lb onions, peel, dice small
    • 1 lb celery, wash, dice small
    • 1 lb carrots, wash, peel, dice small
    • 8 oz tomato puree
    • 3 cloe garlic, peel, mince
    • 1 tsp marjoram
    • 1 tsp thyme
    • 1 tsp basil
    • 1 tsp paprika, spanish
    • 1 pint red wine
    • 1 gal brown stock, heat

    Directions

    1. Trrim the bottom round, remove any excess fat and connective tissue, and tie the roast.
    2. Mix the brown stock, and bring to a boil (in steam kettle).
    3. Heat the oil in tilt grill over med-high heat, sear the roast on all sides, and then remove the meat.
    4. Add the mire poix and garlic to the tilt grill, and brown lightly.
    5. Add the tomato puree, herbs, spices, and wine, and reduce.
    6. Add the simmering brown stock mixture and return the meat.
    7. Close tilt grill lid, braising the meat until fork-tender.
    8. Remove the meat from the tilt grill, and keep warm.
    9. Strain and skim the impurities from the sauce.
    10. Adjust the seasonings and consistency, if necessary, and hold for service.
    11. For service, slice the meat thinly against the grain. Allot 3 slices per serving.
    12. Shingle meat in hotel pan, and nape meat with the sauce.
    13. Garnish with parsley.

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