Get your powdered wigs and wooden teeth out because today, February 18th, is President’s Day! We celebrate President’s Day around this time of year because our first Commander-In-Chief’s birthday falls on February 22nd. So in honor of George Washington, the original “Yankee Doodle,” we’re sharing a recipe from America The Cookbook for an American classic – Yankee Pot Roast. While the weather outside may be chilly, you can spend your President’s Day inside with a warm pot of veggies and beef! Read on for the Yankee Pot Roast recipe.

America The Cookbook (available in our boutique library) is a comprehensive exploration of the diverse cuisine seen throughout our country. With over 800 recipes broken down by the states that they originated from/gained popularity in, this book is sure to have what you’re looking for.  Each state even has its own essay from guest chefs – including Philly’s own Greg Vernick highlighting a Pennsylvanian dish! Nothing quite says America like a potato, carrot and beef roast. So without further ado, here’s the Yankee Pot Roast recipe from America The Cookbook:

Yankee Pot Roast Recipe

“A pot roast is always made from a tougher but more flavorful cut of beef, such as a chuck roast, which grows tender during the slow braising process. Searing before braising produces a Maillard reaction, a chemical integration between amino acids and sugars that browns the meat and gives it a rich flavor. Classic Yankee pot roast – which can include carrots parsnips, turnips, celery and potatoes – is rooted in New England.”

Ingredients

• 4 lbs boneless beef rump or chuck roast
• salt and freshly ground pepper
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, sliced
• 1 cup red wine
• 3 cups beef stock
• 6 carrots, peeled and halved lengthwise
• 6 medium potatoes, peeled and halved lengthwise

Directions

Preheat the oven to 325° F.

Season the beef all over with salt and pepper. In a large Dutch oven, heat the oil over medium-high heat. Sear the beef on all sides, until it is well browned, about 12 minutes. Transfer the beef to a plate and set aside. Add the onion and garlic to the pan and cook, stirring for a few minutes. Add the red wine and beef stock. Return the beef to the pan, cover, and bring to a boil.

Transfer to the oven and roast for 1 hour. Turn the beef over and roast for 1 hour. Check to make sure the roast is almost submerged in broth, adding some water if necessary. Roast for 30 minutes. Add the carrots and potatoes to the pot, placing them in the liquid surrounding the beef. Roast until the vegetables and the meat are tender, 45 minutes to 1 hour.