I’ll tell you what: it’s not an unmanageable task. I …

Comment on Classic Yankee Pot Roast by Malcolm.

I’ll tell you what: it’s not an unmanageable task. I cooked a three pound roast, which yielded about 7 good slices. One was lost to picking, after it came out of the oven and was resting. You can knock out two more slices having actual meals. The rest goes into a roast beef hash, and boom! No more pot roast.

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Classic Yankee Pot Roast
I’m assuming it’s just due to the dish’s popularity in the Northeast.


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Thanks, Stephanie! So glad to hear it! Thank you for reading!


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The weather is getting cool enough again…this makes a great project for a Sunday with nothing to do…


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Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.