Yankee Est Pot Roast
Slow-cooked to perfection, this Yankee Est Pot Roast is the ultimate comfort food, combining tender beef chuck roast with a medley of hearty vegetables and fragrant herbs. Braised in a rich, flavorful sauce made from beef broth, tomato paste, and aromatics like garlic and thyme, this dish is ideal for a cozy family dinner or special gathering. The addition of carrots, parsnips, potatoes, and celery makes it a complete one-pot meal, while a garnish of fresh parsley brightens every bite. With just 20 minutes of prep time and an irresistible slow-roasted aroma, this classic pot roast recipe delivers melt-in-your-mouth beef and deeply satisfying flavors. Perfectly balanced and easy to make, it's the kind of dish that warms the soul and brings everyone to the table.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 2 yellow onion, large (sliced)
- 4 garlic cloves (minced)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 4 carrots (peeled and cut into large chunks)
- 3 parsnips (peeled and cut into large chunks)
- 4 potatoes (peeled and quartered)
- 3 celery stalks (cut into large chunks)
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Pat the beef chuck roast dry with paper towels, then season it all over with salt and black pepper. Lightly coat the roast with flour, shaking off the excess.
In a large, heavy oven-safe pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the roast on all sides until a deep golden brown crust forms, about 3-4 minutes per side. Transfer the roast to a plate and set aside.
Reduce the heat to medium and add the sliced onions to the pot. Cook, stirring, for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the beef broth, tomato paste, bay leaves, and thyme. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Return the roast to the pot, placing it into the broth mixture. Cover the pot with a lid and transfer it to the preheated oven. Braise the roast for 2 hours.
After 2 hours, remove the pot from the oven and add the carrots, parsnips, potatoes, and celery around the roast. Replace the lid and return the pot to the oven. Continue cooking for an additional 1 hour, or until the vegetables are tender and the roast is fork-tender.
Remove the pot from the oven and discard the bay leaves and thyme sprigs. Let the roast rest for 10 minutes before slicing against the grain.
Serve the roast alongside the vegetables with some of the savory broth spooned over the top. Garnish with chopped fresh parsley for a finishing touch.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 11.2 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1806 mg | 38% | |
*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.
