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)
A colorful medley of carrots, parsnips, and sweet potatoes, roasted to tender, caramelized perfection. Lightly seasoned with aromatic herbs, this dish is a simple, healthy, and delicious side for any main course.
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.
About Yankee Pot Roast, Roasted Root Vegetables and Brown Gravy
Tender, melt-in-mouth pot roast with aromatic root veggies and rich gravy - pure comfort food!
This new_england dish is perfect for dinner. With 1213.13 calories and 55.86g 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.
254cal
3gprotein
38gcarbs
11gfat
Ingredients
250 g Carrots (Peeled and chopped into 1-inch pieces)
250 g Parsnips (Peeled and chopped into 1-inch pieces)
300 g Sweet Potato (Peeled and chopped into 1-inch cubes)
1 medium Red Onion (Peeled and cut into wedges)
4 cloves Garlic (Peeled and lightly smashed)
3 tbsp Olive Oil (Extra virgin recommended)
1 tsp Dried Thyme
1 tsp Dried Rosemary (Crushed slightly to release flavor)
1 tsp Sea Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Preheat oven and prepare baking sheet. Set your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
2
Prepare the vegetables. Wash, peel, and chop the carrots, parsnips, and sweet potato into uniform 1-inch pieces. Cut the red onion into wedges. Peel the garlic cloves and gently smash them with the flat side of a knife to release their aroma.
3
Season the vegetables. In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil, then sprinkle with dried thyme, dried rosemary, sea salt, and freshly ground black pepper. Toss thoroughly until every piece is evenly coated.
4
Roast the vegetables. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to promote browning. Roast for 35-40 minutes, flipping them halfway through, until they are tender and have beautifully caramelized, golden-brown edges.
5
Garnish and serve. Remove the baking sheet from the oven. Sprinkle with fresh, chopped parsley. Serve immediately as a warm and flavorful side dish.
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.
