Issues → March/April 2008 → Food → Eating New Englandy →

25. Yankee Pot Roast

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The Griswold Inn

Even the phone number touts the Revolutionary heritage of this charming inn, with its dark wood and gleaming brass. The pot roast is flavorful and tender from slow oven braising -- a proud standard bearer of this Yankee tradition.

Yankee Pot Roast

Meat Recipes

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Preparation Time: 30 minutes

Start to Finish Time: 4.5 hours

Yield: 8 servings

Adapted from Griswold Inn recipe

• 1 5-pound top round or chuck roast, tied with butcher's twine
• Kosher or sea salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 cup red wine
• 1 large white onion, diced medium
• 2 carrots, diced medium
• 6 celery ribs, diced medium
• 4 garlic cloves, crushed
• 1 cup beef stock

Heat oven to 325°. Season meat with salt and pepper on all sides. In a Dutch oven over high setting, heat oil and sear roast on all sides. Remove roast and deglaze pan with red wine. Add vegetables and return roast to pan. Add stock and cover. Roast 3 to 4 hours, until tender. Remove from pan and untie. Tent with foil. With an immersion blender or in a food processor, purée vegetables and braising juices. Slice roast and serve with sauce on the side.

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