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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
Prepare and Sear the Beef
Build the Flavor Base
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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.
This new_england recipe takes 235 minutes to prepare and yields 6 servings. At 819.96 calories per serving with 50.27g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Braise the Roast
Add Potatoes and Finish Cooking
Rest the Meat and Make the Gravy
Slice and Serve
Feel free to add other root vegetables like parsnips, turnips, or rutabaga along with the potatoes for more complex flavor and nutrition.
Add a sprig of fresh rosemary along with the thyme for a more aromatic, woodsy flavor profile that pairs beautifully with beef.
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.
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.
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.
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.
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.
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.
Tough pot roast is usually a result of undercooking or cooking at too high a temperature. The connective tissue needs a long time at a low, gentle simmer to break down into gelatin. If it's tough, it likely needs more time. Ensure the lid is tight and the heat is low.
Yes! For a slow cooker, follow the searing and sautéing steps on the stove, then transfer everything to the slow cooker and cook on low for 8-10 hours. For an Instant Pot, use the 'Sauté' function for the initial steps, then pressure cook on high for 60-70 minutes, followed by a natural pressure release.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat gently in a covered pot on the stovetop over low heat with a splash of broth or water to prevent drying out. You can also microwave individual portions.
Yankee Pot Roast can be part of a balanced diet. It's high in protein and iron from the beef and provides vitamins and fiber from the vegetables. However, it can also be high in sodium and saturated fat. Using a lean cut of beef, low-sodium broth, and skimming the fat can make it a healthier meal.
A typical serving of this Yankee Pot Roast contains approximately 550-650 calories, depending on the exact size of the roast and the amount of fat. This estimate includes the beef, vegetables, and gravy.