Tender, fall-apart beef roast slow-cooked with hearty root vegetables like carrots and potatoes. This New England classic simmers for hours to create a rich, savory gravy, making it the ultimate comfort food for a chilly day.
Prep25 min
Cook210 min
Servings6
Serving size: 1 serving(1 serving includes approx. 170g (6oz) of beef with 1 cup of vegetables and gravy.)
820cal
50gprotein
43gcarbs
49g
Ingredients
3 lb Beef Chuck Roast (boneless, about 2 inches thick)
1.5 tsp Salt (or to taste)
1 tsp Black Pepper (freshly ground)
0.25 cup All-Purpose Flour (for dredging)
2 tbsp Olive Oil
2 large Onion (chopped)
4 medium Carrots (peeled and cut into 2-inch chunks)
Creamy, fluffy, and rich, these classic mashed potatoes are the ultimate comfort food. Made with simple ingredients, they're the perfect side for any meal, from holiday feasts to weeknight dinners.
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
Tender-crisp carrots are gently simmered and then tossed in a sweet and savory brown sugar-butter glaze. This classic American side dish is incredibly simple to make, perfect for holiday feasts or elevating a simple weeknight meal. Ready in under 30 minutes.
About Yankee Pot Roast, Mashed Potatoes, Brown Gravy and Glazed Carrots
Melt-in-mouth Yankee Pot Roast with creamy mash and sweet carrots. Homestyle comfort food at its best!
This new_england dish is perfect for dinner. With 1590.1000000000001 calories and 60.510000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup Dry Red Wine (optional, e.g., Cabernet Sauvignon)
3 cup Beef Broth (low sodium)
2 tbsp Apple Cider Vinegar
1 tbsp Brown Sugar (packed)
2 sprigs Fresh Thyme (or 1 tsp dried thyme)
2 pcs Bay Leaves
1.5 lb Yukon Gold Potatoes (peeled and cut into 2-inch chunks)
2 tbsp Cornstarch
4 tbsp Cold Water
2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
1
Prepare and Sear the Beef
Pat the chuck roast completely dry with paper towels. In a small bowl, mix the salt and pepper, then rub the mixture evenly over all surfaces of the beef.
Spread the flour on a large plate or shallow dish. Dredge the seasoned roast in the flour, coating all sides, then gently shake off any excess.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Carefully place the roast in the hot pot. Sear for 4-5 minutes per side, without moving it, until a deep, brown crust forms. This Maillard reaction is key for flavor. Once all sides are seared, transfer the roast to a clean plate.
2
Build the Flavor Base
Reduce the heat to medium. Add the chopped onions, carrots, and celery to the same pot. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
Add the minced garlic and cook for 1 minute more, until fragrant.
If using, pour in the red wine to deglaze. Use a wooden spoon to scrape all the flavorful browned bits (fond) from the bottom of the pot. Let the wine simmer and reduce by about half, which takes about 2-3 minutes.
Stir in the beef broth, apple cider vinegar, brown sugar, thyme sprigs, and bay leaves. Bring the entire mixture to a gentle simmer.
3
Braise the Roast
Return the seared roast and any accumulated juices from the plate back into the pot. The liquid should come about halfway up the sides of the beef.
Bring the liquid back to a low simmer. Once simmering, reduce the heat to the lowest setting that maintains a gentle bubble, cover the pot tightly, and cook for 2 hours.
4
Add Potatoes and Finish Cooking
After 2 hours, carefully add the potato chunks to the pot, nestling them into the liquid around the roast.
Replace the lid and continue to cook for another 1 to 1.5 hours. The roast is done when it is fork-tender (a fork can easily pierce and shred the meat) and the potatoes are soft.
5
Rest the Meat and Make the Gravy
Gently transfer the roast and vegetables to a serving platter. Cover loosely with aluminum foil to keep warm while you make the gravy. Let the roast rest for at least 10-15 minutes.
Discard the thyme sprigs and bay leaves from the pot. Skim any excess fat from the surface of the braising liquid using a large spoon.
In a small bowl, whisk the cornstarch and cold water together until smooth to create a slurry. This prevents lumps.
Bring the liquid in the pot to a steady simmer over medium heat. Slowly whisk in the cornstarch slurry. Continue to simmer, whisking constantly, for 2-3 minutes until the gravy thickens to your desired consistency. Season with additional salt and pepper if needed.
6
Slice and Serve
Slice the rested pot roast against the grain into thick slices or pull it apart into chunks.
Serve the beef and vegetables immediately, generously ladling the hot, rich gravy over everything. Garnish with fresh parsley for a touch of color and freshness.
402cal
6gprotein
43gcarbs
24gfat
Ingredients
2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
1 tbsp Salt (For boiling water)
0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
0.5 cup Whole Milk (Warmed)
0.5 tsp Black Pepper (Freshly ground)
1 tbsp Fresh Chives (Finely chopped, for garnish (optional))
Instructions
1
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot or Dutch oven.
Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2
Drain and Dry the Potatoes
Drain the potatoes thoroughly in a colander, shaking to remove excess water.
Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3
Mash the Potatoes
Remove the pot from the heat.
Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4
Incorporate Butter and Milk
Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5
Season and Serve
Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Stir gently, taste, and adjust the seasoning as needed.
Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.
4 tbsp unsalted butter (Can be substituted with beef drippings)
4 tbsp all-purpose flour
2 cup low-sodium beef broth (Warm or room temperature is best)
0.5 tsp onion powder
0.25 tsp garlic powder
1 tsp Worcestershire sauce
0.5 tsp salt (Adjust to taste)
0.25 tsp black pepper (Freshly ground is recommended)
Instructions
1
Create the Roux
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the all-purpose flour until a smooth paste forms.
Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2
Incorporate the Broth
Remove the saucepan from the heat temporarily to prevent lumps.
Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
Continue whisking until the paste is completely smooth.
Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3
Simmer and Thicken
Bring the gravy to a gentle simmer, then reduce the heat to low.
Stir in the onion powder, garlic powder, and Worcestershire sauce.
Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4
Season and Serve
Taste the gravy and season with salt and freshly ground black pepper as needed.
If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
4 tbsp Unsalted Butter
0.25 cup Light Brown Sugar (Packed)
2 tbsp Orange Juice (Freshly squeezed is best)
0.5 tsp Salt
0.25 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Parsley (Finely chopped, for garnish)
Instructions
1
Cook the Carrots
Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
Drain the carrots thoroughly in a colander and set aside.
2
Prepare the Glaze
While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3
Thicken the Glaze
Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4
Glaze the Carrots
Add the drained carrots to the skillet with the hot glaze.
Gently toss and stir to coat all the carrot slices evenly.
Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5
Garnish and Serve
Remove the skillet from the heat.
Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
