This tender, melt-in-your-mouth Yankee Pot Roast may need a few hours to cook but trust me; it’s so worth it!
One bite is pure comfort food magic.
I mean, how can you beat juicy roast surrounded by perfectly cooked vegetables, all swimming in a rich, savory gravy?
It’s the kind of meal that just warms your soul from the inside out. So let’s get to it.
Why You’ll Love This Yankee Pot Roast
One-Pot Wonder: This classic dish combines tender meat, hearty vegetables, and rich gravy all in a single pot, minimizing cleanup and maximizing flavor development.
Taste Sensation: The herbs and red wine combine to create a deeply satisfying and complex taste profile that epitomizes comfort food.
Rich Tradition: Yankee Pot Roast is a classic dish with deep roots in American culinary history, offering a comforting and nostalgic experience that connects you to traditional home-cooked meals.
Perfect for Gatherings: With its hearty ingredients and generous serving size, Yankee Pot Roast is ideal for family dinners.
Ingredients
- Beef Chuck Roast: Sear it first, then let the oven do the rest.
- Sea Salt & Cracked Black Pepper: Essential seasonings that enhance the natural flavors of the beef.
- Olive Oil: The rich fat for browning the meat. It adds depth and a hint of fruitiness.
- Onions & Garlic: The aromatic base.
- Tomato Paste: A concentrated flavor enhancer that adds richness and a subtle tang.
- Fresh Thyme, Fresh Rosemary, & Bay Leaves: Bring a delightful earthiness to the dish.
- Red Wine: The depth creator. It adds acidity and complexity to the sauce.
- Worcestershire Sauce: Contributes a savory depth and a touch of tang.
- Beef Broth: The cooking liquid that keeps the roast moist and infuses it with flavor.
- Veggies: Carrots, potatoes, parsnips, and celery. They soften during cooking, adding sweetness and color.
- All-Purpose Flour: Helps create a luscious gravy.
- Butter: The finishing touch. It adds richness and smoothness to the sauce.
How to Make Yankee Pot Roast
This is the kind of meal that fills your home with mouthwatering aromas and brings everyone to the table without hesitation.
And yes, it needs a few hours in the oven. But the hands-on prep is minimal.
1. PREP: Preheat the oven to 325°F. Pat dry the chuck roast and season generously with salt and pepper.
2. SEAR: In a large Dutch oven over medium-high heat, sear the meat on all sides until browned. Set aside.
3. COOK: Cook the until softened and slightly caramelized (about 5 minutes). Add the minced garlic and cook for another minute until fragrant. Then, stir in the tomato paste and the herbs.
4. DEGLAZE: Stir in the red wine and scrape up any browned bits. Let the wine reduce by half (about 3-4 minutes).
5. COMBINE: Mix in the Worcestershire sauce and bay leaves. Carefully add the seared meat back into the pot. Add enough broth until it comes halfway up the sides of the roast.
6. SIMMER: Bring the pot to a simmer, cover, and transfer it to the oven. Cook for 3 hours or until the meat feels tender.
7. ADD VEGGIES: Add the carrots, parsnips, potatoes, and celery. Cover and continue cooking in the oven for another 30-60 minutes until tender.
8. STRAIN: Remove the roast and tent with foil. Transfer the veggies to a bowl or platter. Pour the liquid into a large bowl, then strain it back into the pot.
9. THICKEN: Mix the flour with 1 cup of broth or water until smooth. Add to the pot and warm over medium heat until the gravy thickens. Taste and adjust the seasoning, then stir in the butter.
10. SERVE: Slice or shred the pot roast and serve it with the vegetables and gravy. Enjoy!
Tips For the Best Yankee Pot Roast
I love how this dish embodies the tradition of patience and simplicity, rewarding you with every delicious bite.
Whether you’re enjoying it on a chilly evening or at a Sunday family dinner, it’s always a welcome sight.
Read these tips, then let’s get cooking!
- Sear well. Take the time to thoroughly brown the roast on all sides before braising. This adds rich flavor and color to the finished dish, and should take about 30 minutes.
- Low and slow. Don’t be tempted to turn the oven up. Low and slow is the key to fork-tender meat.
- Skim fat. For a leaner gravy, skim off excess fat from the surface of the cooking liquid before thickening.
- Slow-cooker method. After searing the roast and preparing the braising liquid, transfer everything to a slow cooker and cook on LOW for 7-8 hours.
- Instant Pot method. Brown the roast and prepare the liquid as instructed, then cook in the Instant Pot on high pressure for 60-90 minutes, followed by a 10-minute natural release.
- Variations. Try adding other veggies like mushrooms or swap the potatoes for sweet potatoes. You can also use beer or stout instead of wine for a different flavor profile.
- Serving suggestions. Spoon the rich gravy over the sliced pot roast and vegetables. Serve with crusty bread, buttered egg noodles, or mashed potatoes on the side to soak up the sauce.
How to Store
Pot roast is perfect for a cozy Sunday dinner with the family or for entertaining guests.
And the leftovers (if there are any!) make for some pretty epic sandwiches the next day.
To Store: Transfer cooled leftovers to an airtight container and refrigerate for 3-4 days. Ensure the roast and vegetables are submerged in gravy to maintain moisture.
To Freeze: Portion the cooled pot roast into freezer-safe containers or heavy-duty freezer bags, including some gravy with each portion. Label and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Bake in a covered dish at 325°F for about 20-30 minutes or until heated through. Alternatively, microwave individual portions on medium power, stirring occasionally, until hot.
More Hearty Family Dinners You’ll Love
Chicken Carbonara
Shrimp and Corn Chowder
Creamy Chicken Supreme
Apple Cider Beef Stew
Yankee Pot Roast
8
servings30
minutes3
hours30
minutes533
kcalThis tender, melt-in-your-mouth Yankee Pot Roast may need a few hours to cook, but trust me, it’s so worth it! One bite is pure comfort food magic.
Ingredients
3-4 pounds beef chuck roast
2 teaspoons sea salt
1 teaspoon cracked black pepper
4 tablespoons olive oil, divided
2 medium onions, cut into wedges
4-5 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
1 cup dry red wine
2 tablespoons Worcestershire sauce
2 bay leaves
4 cups beef broth, divided
4 medium carrots, peeled and cut into large chunks
4 medium potatoes, cut into quarters
3 parsnips, peeled and cut into large chunks
3 celery stalks, cut into large pieces
1/4 cup all-purpose flour
2 tablespoons butter
Instructions
- Preheat the oven to 325°F. Pat dry the chuck roast and season generously with salt and pepper on all sides.
- Warm 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the roast and sear on all sides until browned (about 4-5 minutes per side, including the ends). Remove the roast from the pot and set aside.
- In the same pot, add the remaining oil, along with the onion wedges. Cook until softened and slightly caramelized, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Add the tomato paste and stir to coat the onions and garlic. Cook for 1-2 minutes until the tomato paste darkens slightly. Mix in the herbs, then deglaze the pot with the red wine. Stir, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half (about 3-4 minutes).
- Mix in the Worcestershire sauce and bay leaves. Then, carefully add the seared meat into the pot. Add enough broth until it comes about halfway up the sides of the roast, about 3 cups. If necessary, add more beef broth or water.
- Bring the liquid to a simmer, then cover and transfer to the oven. Cook for 3 hours or until the meat feels tender.
- Add the carrots, parsnips, potatoes, and celery to the pot. Stir them into the liquid and around the roast. Cover and continue cooking in the oven for another 30-60 minutes, or until the roast and vegetables are tender.
- Once the roast is done, remove it and the vegetables from the pot. Tent the roast with foil to keep it warm. Pour the liquid into a large bowl, then strain it back into the pot.
- In a measuring glass, mix the flour with 1 cup of broth or water until smooth. Add to the pot and warm over medium heat, stirring frequently, until the gravy thickens, about 5-7 minutes. Taste and adjust seasoning with salt and pepper as needed. Stir in the butter.
- Slice or shred the pot roast and serve it with the vegetables and gravy. Enjoy!
Notes
- Take the time to thoroughly brown the roast on all sides before braising. This adds rich flavor and color to the finished dish, and should take about 30 minutes.
- Don’t be tempted to turn the oven up. Low and slow is the key to fork-tender meat.
- If you prefer, after searing the meat and preparing the liquid, you can transfer everything to a slow cooker and cook on LOW for 7-8 hours.
