📝 About This Recipe
A quintessential New England classic, this Yankee Pot Roast is the ultimate expression of slow-cooked comfort. By braising a tough cut of beef in a rich, aromatic broth alongside a colorful medley of garden vegetables, the meat transforms into succulent, melt-in-your-mouth tender morsels. This one-pot masterpiece creates its own savory gravy, offering a nostalgic taste of home that warms the soul on a chilly evening.
🥗 Ingredients
The Beef
- 3 to 4 pounds Beef Chuck Roast (well-marbled, tied with kitchen twine)
- 2 teaspoons Kosher Salt (more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (or beef tallow for extra flavor)
Aromatics and Liquid
- 1 large Yellow Onion (thickly sliced)
- 4 cloves Garlic (smashed)
- 1 tablespoon Tomato Paste
- 2 cups Beef Stock (low-sodium)
- 1/2 cup Red Wine (dry variety like Cabernet or Merlot)
- 1 tablespoon Worcestershire Sauce
- 3 sprigs Fresh Thyme
- 2 pieces Bay Leaf
The Vegetables
- 1 pound Carrots (peeled and cut into 2-inch chunks)
- 1 pound Yukon Gold Potatoes (halved or quartered)
- 3 stalks Celery (cut into 1-inch pieces)
- 2 medium Parsnips (peeled and cut into 2-inch chunks)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the beef chuck roast completely dry with paper towels; this is crucial for achieving a deep, flavorful crust.
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2
Generously season all sides of the beef with kosher salt and freshly cracked black pepper.
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3
In a large Dutch oven, heat the vegetable oil over medium-high heat until it begins to shimmer. Brown the roast for 5–7 minutes per side until a dark, caramelized crust forms.
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4
Remove the beef from the pot and set it aside on a plate. Reduce the heat to medium and add the sliced onions and celery to the remaining fat.
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5
Sauté the vegetables for 5 minutes until softened. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
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6
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up all the 'fond' (browned bits) from the bottom of the pot.
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7
Add the beef stock, Worcestershire sauce, thyme, and bay leaves. Return the beef and any accumulated juices back into the pot.
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8
Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
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9
Braise the beef for 2 hours. At this point, remove the pot from the oven and carefully arrange the potatoes, carrots, and parsnips around the roast.
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10
Cover and return to the oven for another 60 to 90 minutes, or until the beef is fork-tender and the vegetables are soft.
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11
Transfer the meat and vegetables to a warm serving platter and tent with foil to rest for 15 minutes.
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12
Discard the bay leaves and thyme stems. If the sauce is too thin, simmer it on the stovetop for 5-10 minutes to reduce and thicken into a glossy gravy.
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13
Slice the beef against the grain or pull into large chunks, pour the hot gravy over the top, and serve immediately.
💡 Chef's Tips
Always use a Chuck Roast for the best results; its high connective tissue content breaks down into gelatin, ensuring the meat stays moist. Don't rush the searing process; that deep brown crust provides the majority of the flavor for the final gravy. If your gravy isn't thickening enough, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the boiling liquid. Resting the meat is mandatory; it allows the fibers to reabsorb the juices so the roast doesn't dry out when sliced. For a non-alcoholic version, substitute the red wine with an equal amount of beef stock mixed with a teaspoon of balsamic vinegar.
🍽️ Serving Suggestions
Serve with a side of buttered egg noodles to soak up the extra gravy. Pair with a crisp green salad tossed in a light vinaigrette to cut through the richness of the beef. A crusty loaf of sourdough bread is perfect for cleaning your plate. For beverages, a medium-bodied red wine like Merlot or a cold glass of hard apple cider complements the root vegetables beautifully. Top with a garnish of fresh parsley or a dollop of prepared horseradish for a spicy kick.