Yankee Pot Roast
intro
Tender slow-braised beef chuck with root vegetables in rich savory broth, this iconic New England comfort food is made for cozy shared family meals.
Ingredients
Steps
Prep and season roast
Pat the 1.5kg boneless beef chuck roast completely dry with paper towels, then rub all surfaces evenly with 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 3 tablespoons all-purpose flour, pressing the coating to adhere. Let the seasoned roast rest at room temperature for 20 minutes while you chop all vegetables to the specified sizes.
Sear the beef roast
Heat 2 tablespoons extra-virgin olive oil in a heavy 5.5L Dutch oven over medium-high heat until the oil shimmers (around 190°C/375°F). Place the floured roast in the pot and sear for 3-4 minutes per side, including all narrow edges, until a deep, crispy golden-brown crust forms across every surface (about 18 minutes total). Transfer the seared roast to a clean plate and set aside temporarily.
Sauté aromatic vegetables
Reduce the stovetop heat to medium, leaving the rendered beef fat and oil in the Dutch oven. Add the cut onion wedges, carrot chunks, celery chunks, and crushed garlic, cooking for 6-7 minutes and stirring occasionally, until onions turn translucent and vegetable edges develop light golden browning. Stir in 2 tablespoons tomato paste and cook for 1 additional minute, until the paste darkens to a rusty red and releases a sweet, fragrant aroma.
Build braising liquid
Pour 120ml dry red wine into the pot, scraping the bottom firmly with a wooden spoon to lift all browned, flavorful fond bits stuck to the pot surface. Bring to a gentle simmer and cook for 3 minutes to reduce the wine by half. Add 750ml low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 2 bay leaves, stirring to combine, then bring the mixture back to a low simmer.
Slow braise the roast
Nestle the seared beef roast back into the Dutch oven, ensuring it is about two-thirds submerged in the braising liquid. Cover the pot with a tight-fitting lid, transfer to a preheated 160°C (325°F) oven, and cook for 1.5 hours. Carefully pull the pot out, add the 600g of cut Yukon Gold potato chunks, turning to coat them in broth, then replace the lid and cook for 1 additional hour, until the beef pulls apart easily with a fork and potatoes are tender.
Finish and rest dish
Remove the Dutch oven from the oven, transfer the roast to a cutting board and tent loosely with aluminum foil to rest for 15 minutes. Stir 120g frozen green peas into the hot broth and vegetable mixture, letting them warm through for 3 minutes, then fish out and discard the two bay leaves. Slice the rested roast against the grain into 2cm thick slices, and serve alongside vegetables with spoonfuls of braising broth poured over top.
Tips
2.Keep the oven temperature steady at 160°C (325°F) for braising—too high heat will make the beef tough and stringy, while too low will not break down the chuck’s connective tissue into tender, juicy meat.
3.Rest the roast for 15 minutes after braising before slicing; this allows the meat fibers to reabsorb juices, so every slice stays moist instead of leaking broth onto the cutting board.
OMG this pot roast was the star of our Sunday family dinner! The meat was fall-apart tender, and the veggies soaked up all that rich savory flavor perfectly. My kids went back for seconds and even asked for leftovers in their lunch boxes tomorrow. SO good!
Solid pot roast recipe! I seared the chuck a little longer than the recipe said to get an extra crispy crust, which was a game changer for depth of flavor. Only knock is I wish it had a little more guidance on how thick to cut the root veggies, mine turned out a little mushy when I left them in the whole cook time.
This is my new go-to meal prep for the work week! I portion the roast, potatoes, carrots and a little of the gravy into single-serve containers and it reheats like a dream. No sad desk lunch when I’ve got this waiting for me, 10/10.
I grew up eating my grandma’s Yankee pot roast and was convinced no recipe could measure up, but this one is dead on! The blend of thyme, bay leaf and a tiny splash of red wine gave it that exact cozy flavor I remember from childhood. Brought a tear to my eye tbh.
Made this for my neighborhood potluck last weekend and people were literally coming up to me asking for the recipe before I even left! I added a handful of pearl onions like my mom used to and it worked perfectly. Even the people who said they ‘don’t like pot roast’ went back for a full serving.
First time ever making a pot roast and it actually turned out edible! The cook time was accurate for my dutch oven, though I had to turn my oven temp down 25 degrees because it runs hot. Pretty proud of how it came out, will definitely make again.
The flavor of the roast itself was amazing, but I was disappointed the recipe didn’t note how to make the gravy gluten free. I had to improvise with cornstarch instead of the flour roux and it worked, but a note for GF folks would have been really helpful.
Wait, game changer hack: I did the initial sear and veggie saute in my dutch oven, then dumped the whole thing into my slow cooker on low for 8 hours instead of the oven, and it came out perfect! I work 9-5 so I can’t do 3.5 hours in the oven on a weeknight, this adaptation worked like a charm.
I was a little intimidated by the medium difficulty rating and 3.5 hour cook time, but the step by step instructions were so easy to follow even for someone who mostly makes takeout! The meat was so juicy, and the little bit of tomato paste in the braising liquid? *Chef’s kiss* I never would have thought to add that.
Made this for me and the wife last night, we both agreed it’s one of the best pot roasts we’ve had in years. Used a bone-in chuck roast like the recipe recommended, that extra flavor from the bone makes all the difference. Will be a regular in our dinner rotation from now on.
Really solid base recipe! I added a pinch of smoked paprika and a dash of Worcestershire to kick the savoriness up a notch, and it was so tasty. Next time I’ll probably add a few parsnips in with the carrots and potatoes too.
I followed the recipe exactly but my roast came out really tough? I think maybe my chuck roast wasn’t the right cut? The flavor was great but I was sad the meat didn’t shred like the photos showed.
Made this in my tiny apartment oven for my roommates and we all ate way too much! We didn’t have fresh thyme so we used dried and it still tasted incredible. So much better than the ramen and frozen pizza we usually eat on weeknights, felt like a real fancy home cooked meal.
I was looking for a high protein, cozy comfort food recipe that didn’t have a ton of processed ingredients, and this fits the bill perfectly! The roast is so lean and protein packed, and the veggies add the perfect amount of fiber. I don’t even feel guilty going back for a second helping.
Served this for our casual Christmas dinner with the in-laws and it was a total hit! I made the gravy from the pan drippings exactly like the recipe said and it was so rich and flavorful, no store bought gravy can even compare. Even my super picky father in law said it was the best pot roast he’d ever had.
Served this pot roast with a side of my homemade sourdough bread to soak up all the extra gravy, and it was the best meal I’ve made all winter. There’s something so cozy about a slow cooked roast on a cold snowy day, this recipe is going to be on repeat all season long.
The leftovers from this are insane! I shredded the leftover pot roast and tossed it with egg noodles and a little extra gravy the next night for a quick beef and noodle dinner, and it was even better than the first night. 10/10 for versatility.
This was really good! My only mistake was not letting the roast come up to room temp before searing it, so it stuck to the bottom of my dutch oven really bad. The flavor was still great though, I’ll know better for next time!
Used a dry cabernet sauvignon for the braising liquid like the recipe suggested, and the depth of flavor was unreal! Paired it with the rest of the bottle and a side of roasted green beans, and my girls’ night in was a total success. 10/10 will make for every future cozy night in.
I’ve been making Yankee pot roast for over 40 years, and I have to say this recipe is right up there with my go-to. The ratio of herbs to broth is perfect, and the tip to sear the meat on all sides before braising is exactly what I tell all my grandkids to do. Great job on a solid classic recipe.