|Chuck roast, slow braised in convenient canned vegetable soup, providing a great base to spoon over creamed potatoes.|
John's Yankee Pot RoastWhen a reader, John, shared this recipe with me, I have to say that I was intrigued by his use of canned vegetable soup for a Yankee Pot Roast. Originally from Wisconsin, John was stationed in South Carolina in the 70's and apparently decided to stick around! He refers to himself as a "Southernified Yankee."
In the end, the soup not only provided great flavor, but also because it contained some green beans, potatoes and carrots, it is perfect for spooning over homemade creamed potatoes. John mentioned that he sometimes adds in extra fresh carrots and potatoes to round it out a bit more though, so feel free to add the additional vegetables if you like.
This roast is super easy to throw together too. Sear the roast on both sides in a bit of oil. Whisk together the water, ketchup, Worcestershire sauce, hot pepper sauce and garlic salt.
Stir in the two cans of soup. Add slices of butter to the top of the roast if using, and pour the soup over the top.
Cover and bake at 350 degrees F for about 2 hours, or until tender, stirring occasionally. If you would like more substantial vegetables, add in a half a stalk of sliced celery and some fresh onion in with the soup mixture, and in the last hour of cooking, add in about 3 large carrots, peeled and cut into quarters and 2 large baking potatoes, peeled and cut into chunks. Cook until meat and vegetables are tender.
This roast has very nice flavor, with just a tiny bit of a bite thanks to the addition of hot pepper sauce, and The Cajun and I both loved it. I hope you will too. Thanks so much John!!
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: John's Yankee Pot Roast©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 2 hours | Yield: About 4 to 6 servings
- 3 to 4 pound chuck roast
- 1-1/2 tablespoons of olive or canola oil
- 1-1/2 cups of water
- 1 cup ketchup
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of hot pepper sauce
- 1/2 teaspoon of garlic salt
- 2 cans of condensed vegetable soup, undiluted
- 1/4 cup of cold butter, sliced, optional
- Creamed potatoes
Preheat the oven to 350 degrees F. In a cast iron Dutch oven or other heavy bottomed, lidded pot, heat the oil and brown the meat on both sides. In a separate bowl, whisk together the water, ketchup, Worcestershire sauce, hot sauce and garlic salt. Add the two cans of undiluted soup and mix well. Slice butter and scatter across the top of roast. Pour the soup mixture over the top, cover and bake at 350 degrees F for about 2 hours, or until tender, stirring occasionally.
Serve with a side of creamed potatoes, scooping the pan gravy over the potatoes and meat, add a nice side salad and some rolls.
Note: I used Campbell's condensed Old Fashioned Vegetable soup and Slap Ya Mama hot pepper sauce.
Variation: Use stew meat to make this into a stew instead of a roast. Also, if you would like more substantial vegetables, you could add in a half a stalk of sliced celery and some onion in with the soup mixture, and in the last hour of cooking, add in about 3 large carrots, peeled and cut into quarters and 2 large baking potatoes, peeled and cut into chunks. Cook until meat and vegetables are tender.
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