Stovetop Yankee Pot Roast

Name: Stovetop Yankee Pot Roast
Total time: 165
Yield: 10
Ingredients: 0.25 cup olive oil; 1 (3 pound) beef round tip roast; flour for dredging; 3 medium onions, sliced; 3 large carrots, peeled and cut into small chunks; 3 large stalks celery, diced; 4 cloves garlic, minced; 3 whole allspice berries; salt and pepper to taste; 1 cup dry red wine; 2 (12 ounce) cans beef broth; 2 tablespoons cornstarch dissolved in a small amount of water

Recipe by Linda from allrecipes.com

Dinner 3 Hr. 45 Mins.

Ingredients

10 servings

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0.25 cup olive oil
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1 (3 pound) beef round tip roast
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flour for dredging
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3 medium onions, sliced
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3 large carrots, peeled and cut into small chunks
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3 large stalks celery, diced

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4 cloves garlic, minced
•

3 whole allspice berries
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salt and pepper to taste
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1 cup dry red wine
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2 (12 ounce) cans beef broth
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2 tablespoons cornstarch dissolved in a small amount of water

Instructions

Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides.
Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours.
Remove meat to a cutting board; allow to rest for 10 minutes.
While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.