Pennsylvania Pot Roast

⏱ 140 mins 🍽 6 serving(s) 🏷 Hunan

This traditional Pennsylvania pot roast features a lean beef chuck marinated for 24 hours in a mixture of beef stock, vinegar, garlic, and herbs. The meat is then simmered for 2 1/2 hours until perfectly tender. It is served sliced alongside cooked new potatoes, carrots, and green beans, all accompanied by a thickened gravy made from the cooking liquid. The dish is a hearty and flavourful centrepiece for a family meal.

Pennsylvania Pot Roast

Ingredients

  • 3 lbs lean boneless beef chuck
  • 2 cups beef stock
  • 1/2 cup wine vinegar
  • 3 crushed garlic cloves
  • 1 chopped onion
  • 1/4 cup mustard
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 6 cubed new potatoes
  • 1 lb sliced carrot
  • 1 lb trimmed green beans
  • 1 1/2 tablespoons flour
  • 1/2 cup water

Method

  1. Put the roast into a glass bowl and combine the next seven ingredients listed. Pour this mixture over the beef, cover the bowl, and place it in the refrigerator for 24 hours.
  2. Transfer the roast and all the marinade into a cooking pot. Bring the contents to a boil, then lower the heat and let it simmer for 2 1/2 hours or until the beef becomes tender.
  3. Take the beef out of the cooking liquid and allow it to rest for 10 minutes before you slice it.
  4. Cook the vegetables separately until they are just tender. Pour the beef cooking liquid through a strainer into a pan. Mix the flour with the water. Bring the strained liquid to a boil, then stir in the flour and water mixture. Continue to cook and stir until the gravy thickens, then let it cook for 2 minutes more.
  5. Place the sliced beef and cooked vegetables on a serving platter. Spoon some of the gravy over the beef and serve any extra gravy in a sauceboat. You may wish to pair this meal with a Burgundy wine.

Nutrition (per serving)

Sodium501600 mg

Recipe details

CategoryHunan
AuthorLizzie_Rodriquez