John's Yankee Pot Roast
When 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!!
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