Yankee Pot Roast
From Yankee Magazine — March 2008
Meat Recipes
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.
Reviews by Readers
A plethora of melt-in-your-mouth awesomeness. – Reviewed by Mary Coram
The depth of flavor is amazing - and the puree of vegetables and juices is perfect. My husband kept eating because it was so good, not because he was hungry. The aroma throughout the house is an extra benefit. – Anonymous Review
Oh. My. Goodness.... I never thought I would find a recipe to beat my mom's pot roast, but this one has. I could not help but add a bay leaf to the mix, but otherwise, followed the recipe exactly. The house smelled great all afternoon, meat was tender, and the gravy was out of this world. (of course I removed the bay leaf before blending w/ immersion.) We could not stop eating this. Will be my next special meal for non-vegetarian company. Thanks! – Reviewed by Sue Minckler
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