Return to Content

Yankee Pot Roast

by in Jan 2014
Yankee Pot Roast
76 votes, 3.70 avg. rating (74% score)
Print Friendly

Total Time: 4 hours

Hands On Time: 35 minutes

Yield: 4-6 servings

This recipe for Yankee pot roast is a New England classic, yet versatile and easy enough for any home cook.



Our Yankee pot roast recipe calls for carrots, celery, and pearl onions, but you can swap them out for equal amounts of your favorite vegetables. We’ve also called for red wine (a common ingredient in modern pot roasts) for richer flavor. If you prefer not to use it, substitute extra beef stock. For best results, use a heavy-bottomed Dutch oven to sear the meat on the stove top; then continue braising in the oven, where steady heat surrounds the pot evenly, preventing a scorched bottom.

Read more about the history of this Yankee pot roast recipe.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Yankee pot roast
Photo/Art by keller + keller

Ingredients:

  • 1 2- to 3-pound beef chuck roast
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 4 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 cup medium-bodied red wine (such as Merlot)
  • 4 cups beef stock, divided
  • 2 tablespoons tomato paste
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 3 celery ribs, cut into 2-inch pieces
  • 2 cups pearl onions, ends removed and peeled
  • 1 bay leaf, whole
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Instructions:

Preheat your oven to 350° and position a rack in the lower half of the oven. Pat the meat dry and season liberally on all sides with salt and pepper.

Set a large Dutch oven over medium-high heat, and add 2 tablespoons of olive oil. Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside.

Lower the heat to medium and add the remaining olive oil. Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are translucent, about 6 minutes.

Deglaze the pot: Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot. Add the tomato paste; then return the browned roast to the pot, adding more stock to come a little more than halfway up the meat (the amount of stock you’ll need will vary with the size of the roast). Bring to a simmer.

Once it’s simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil; then cover with the lid. Transfer the pot to the oven and cook until the beef is quite tender, 2 to 2½ hours. Be sure the liquid in the pot is simmering, not boiling, and that there’s enough liquid to prevent the meat from drying out.

Remove the pot from the oven and arrange the vegetables, bay leaf, and herb sprigs around the meat. Cover and return to the oven for an additional 20 to 30 minutes, or until the vegetables are tender and a knife slips easily in and out of the meat. Transfer the roast to a plate and tent with foil for 15 minutes.

To serve, slice against the grain, or use two forks to pull the beef into chunks. Discard the bay leaf and herb sprigs; then arrange the beef and vege­tables on a platter. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice.
Updated Tuesday, December 15th, 2015
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

2 Responses to Yankee Pot Roast

  1. Carol Londres January 28, 2016 at 7:30 pm #

    Why can’t one print a photo?
    I have a New England Cookbook, a few good ones actually, but always have followed Yankee Magazine.
    I also bought the magazine when living in Massachusetts for over 13 years, then had a gift subscription for it when I moved to Canada after my late husband died, It ran out but my step-daughter planned to renew it and I can’t tell her that hasn’t happened. In time,I will renew. Meanwhile, I just don’t understand why we are not allowed to print the photo of the ‘dish’ we want to make or keep. I felt we used to be able to print the photo accompanying the recipe. Thanks. Carol Londres

    • Luce February 18, 2016 at 11:16 am #

      Carol – you should be able to print the recipe with the photo. Click the printer icon just above “Total Time: 4 hours” —

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111