Yankee Pot Roast
Warm, comforting, and deeply satisfying, Yankee Pot Roast is a classic American dish that combines tender beef chuck roast with hearty vegetables and a rich, savory gravy. Perfect for cozy family meals or entertaining, this recipe features slow-cooked beef infused with the robust flavors of red wine, garlic, and fresh herbs like thyme and bay leaf. Nestled alongside caramelized onions, carrots, celery, and red potatoes, the roast becomes a one-pot masterpiece, effortlessly built in a Dutch oven and baked to perfection over hours of gentle heat. The dish is finished with a luxurious, silky gravy made from reduced pan juices, making every bite irresistibly flavorful. With just 20 minutes of prep time and an emphasis on simple, wholesome ingredients, this Yankee Pot Roast is your go-to recipe for an impressive, crowd-pleasing meal that embodies comfort food at its finest.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large yellow onions, sliced
- 4 medium carrots, peeled and cut into 2-inch pieces
- 3 stalks celery stalks, cut into 2-inch pieces
- 1.5 pounds red potatoes, halved
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 1 leaf bay leaf
- 3 sprigs fresh thyme sprigs
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef on all sides until well-browned, about 3-4 minutes per side. Remove the roast from the pot and set aside.
Reduce the heat to medium, then add the sliced onions, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes until fragrant.
Deglaze the pot with red wine, scraping up any brown bits from the bottom. Allow the wine to simmer for 2-3 minutes to reduce slightly.
Return the seared beef to the pot, then pour in the beef broth. Add the bay leaf and thyme sprigs, ensuring the roast is mostly submerged in the liquid.
Bring the pot to a gentle simmer, then cover with a lid and transfer to a preheated oven at 325°F (165°C).
Cook the pot roast for 3 to 3.5 hours, or until the meat is fork-tender. Turn the roast halfway through cooking.
During the last hour of cooking, add the red potatoes to the pot, arranging them around the roast so they cook in the liquid.
Once finished, remove the roast and vegetables from the pot and tent them with foil to keep warm.
Strain the cooking liquid into a saucepan, discarding the bay leaf and thyme sprigs. Skim off any excess fat from the surface.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the cooking liquid, then bring it to a low boil over medium heat. Cook for 2-3 minutes until thickened into a gravy.
Slice the pot roast into portions and arrange on a serving platter with the vegetables. Drizzle some gravy over the top and serve the remaining gravy on the side.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1292 mg | 56% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.8 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1589 mg | 34% | |
*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.
