Yankee Pot Roast
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.
For 6 servings
6 steps. 210 minutes total.
- 1
Step 1
- a.Prepare and Sear the Beef
- b.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.
- c.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.
- d.Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- e.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
Step 2
- a.Build the Flavor Base
- b.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.
- c.Add the minced garlic and cook for 1 minute more, until fragrant.
- d.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.
- e.Stir in the beef broth, apple cider vinegar, brown sugar, thyme sprigs, and bay leaves. Bring the entire mixture to a gentle simmer.
- 3
Step 3
- a.Braise the Roast
- b.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.
- c.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
Step 4
- a.Add Potatoes and Finish Cooking
- b.After 2 hours, carefully add the potato chunks to the pot, nestling them into the liquid around the roast.
- c.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
Step 5
- a.Rest the Meat and Make the Gravy
- b.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.
- c.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.
- d.In a small bowl, whisk the cornstarch and cold water together until smooth to create a slurry. This prevents lumps.
- e.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
Step 6
- a.Slice and Serve
- b.Slice the rested pot roast against the grain into thick slices or pull it apart into chunks.
- c.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip searing the beef. This step creates a flavorful crust (the Maillard reaction) that is essential for a deep, rich-tasting pot roast.
- 2For the most tender result, cook low and slow. A gentle simmer, not a rolling boil, is key to breaking down the connective tissues in the chuck roast.
- 3Always let the roast rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring it stays moist and flavorful.
- 4Cut your vegetables into large, uniform chunks (about 2 inches). This prevents them from becoming mushy during the long cooking time.
- 5When slicing, identify the direction of the muscle fibers (the grain) and cut perpendicular to them. This shortens the fibers and makes the meat much more tender to chew.
Adapt it for your goals.
Vegetable Additions
Feel free to add other root vegetables like parsnips, turnips, or rutabaga along with the potatoes for more complex flavor and nutrition.
Herb InfusionHerb Infusion
Add a sprig of fresh rosemary along with the thyme for a more aromatic, woodsy flavor profile that pairs beautifully with beef.
Slow Cooker MethodSlow Cooker Method
After searing the beef and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. Make the gravy on the stovetop at the end.
Flavor BoostersFlavor Boosters
For a deeper, more umami-rich gravy, add 1 tablespoon of tomato paste with the garlic or a tablespoon of Worcestershire sauce with the beef broth.
Why this is on our healthy list.
Excellent Source of Protein
Beef chuck roast is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Iron
This dish provides a significant amount of heme iron from the beef, a form that is easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia.
Packed with Vegetables
With carrots, onions, celery, and potatoes, this one-pot meal is a great way to get a variety of vitamins, minerals, and dietary fiber, which supports digestive health and provides essential nutrients.
Frequently asked questions
The best cut is a boneless chuck roast. It has a good amount of fat and connective tissue that breaks down during the long, slow cooking process, resulting in incredibly tender, flavorful meat. Brisket or bottom round roast can also be used.