Entrees » Yankee Pot Roast
Yankee Magazine's Annie B. Copps shares a classic New England entrée that's made entirely in one pot. Inexpensive top round or chuck roast gets a slow braise in red wine, beef stock and aromatics (carrots, celery, onions and garlic). After a leisurely 3½ - 4 hours in the oven, the roast is done and while it rests, Annie uses an immersion blender to purée the vegetables and braising juices - again in the same pot - to make the flavorful gravy. It's a one-pot wonder that'll serve 8 hungry guests.
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