Fancy Yankee Pot Roast
Elevate your comfort food game with this Fancy Yankee Pot Roast, a tender, melt-in-your-mouth masterpiece infused with rich, savory flavors. This recipe combines perfectly seared beef chuck roast with a medley of hearty vegetables—sweet carrots, earthy parsnips, baby potatoes, and aromatic garlic. Simmered low and slow in a luxurious mixture of beef broth, dry red wine, and fresh herbs like thyme, this pot roast develops deep, complex flavors that will tantalize your taste buds. The final touch? A drizzle of velvety homemade gravy and a sprinkle of fresh parsley for a burst of color and freshness. Perfect for family dinners or special occasions, this classic New England-inspired dish is a true showstopper.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion
- 2 celery stalks
- 3 large carrots
- 2 medium parsnips
- 4 garlic cloves
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 cups beef broth
- 5 fresh thyme sprigs
- 1 bay leaf
- 1.5 pounds baby potatoes
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef chuck roast dry with paper towels, then season it on all sides with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
Lightly coat the roast with 3 tablespoons of flour, ensuring an even coverage.
Heat 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deep golden brown, about 4-5 minutes per side. Remove the roast and set aside.
Dice the onion, slice the celery into 1-inch pieces, and cut the carrots and parsnips into large chunks. Mince the garlic cloves.
In the same Dutch oven, add the onion, celery, carrots, and parsnips. Sauté over medium heat for 5 minutes until softened.
Push the vegetables to the side and add 2 tablespoons of tomato paste. Stir the paste into the vegetables and cook for another 2 minutes.
Pour in 1 cup of dry red wine, scraping up any brown bits from the bottom of the pot. Let the wine cook down for 2-3 minutes.
Add 4 cups of beef broth, the seared roast, 5 thyme sprigs, and 1 bay leaf to the pot. Bring the liquid to a simmer.
Cover the Dutch oven with a tight-fitting lid and place it in the preheated oven. Cook for 2 hours.
After 2 hours, add 1.5 pounds of baby potatoes to the pot, nestling them around the roast. Replace the lid and cook for an additional 1.5 hours.
Remove the pot from the oven and check that the roast is fork-tender. Discard the thyme sprigs and bay leaf.
Transfer the roast and vegetables to a serving platter and tent with aluminum foil to keep warm.
Strain the cooking liquid from the pot into a saucepan. Simmer and reduce for about 10 minutes to make a rich gravy.
Slice the roast into thick portions and serve with the vegetables, generously drizzled with gravy. Garnish with 2 tablespoons of chopped fresh parsley.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 7.6 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
