American
Yankee Pot Roast
A New England-style chuck roast braised slowly with onions, carrots, potatoes, and a savory pan gravy. The beef turns tender enough to pull apart, with vegetables that soak up the rich broth.
Watch it madeBrian Lagerstrom · 10:44
Ingredients
- Boneless beef chuck roast1 1/4 lb
- Kosher salt1 1/4 tsp
- Black pepper1/2 tsp
- All-purpose flour1 tbsp
- Vegetable oil1 tbsp
- Yellow onion, sliced1 medium
- Garlic, minced2 cloves
- Tomato paste1 tbsp
- Beef broth1 1/2 cups
- Worcestershire sauce1 tsp
- Bay leaf1
- Dried thyme1/2 tsp
- Carrots, peeled and cut into large pieces2 medium
- Yukon Gold potatoes, quartered8 oz
- Celery ribs, cut into large pieces1
- Unsalted butter, softened1 tbsp
- All-purpose flour, for gravy1 tbsp
- Chopped fresh parsley1 tbsp
Method
- Pat the chuck roast dry, then season it all over with salt and pepper and dust lightly with 1 tablespoon flour.
- Heat the oil in a small Dutch oven over medium-high heat and sear the roast until deeply browned on all sides, about 3 to 4 minutes per side.
- Transfer the roast to a plate, reduce the heat to medium, and add the sliced onion to the pot.
- Cook the onion until softened and lightly browned, about 6 minutes, scraping up browned bits as it cooks.
- Stir in the garlic and tomato paste and cook for 1 minute.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot well.
- Add the bay leaf and thyme, then return the roast and any juices to the pot.
- Bring the liquid to a gentle simmer, cover the pot, and transfer it to a 300°F oven for 2 hours.
- Add the carrots, potatoes, and celery around the roast, cover again, and continue braising until the beef is fork-tender and the vegetables are soft, 50 to 70 minutes.
- Transfer the beef and vegetables to a warm platter and tent loosely with foil.
- Discard the bay leaf and skim excess fat from the braising liquid.
- Mash the softened butter with 1 tablespoon flour to make a smooth paste, then whisk it into the simmering liquid a little at a time.
- Simmer the gravy for 3 to 5 minutes until lightly thickened, then taste and adjust seasoning.
- Slice or pull the pot roast into large pieces and serve with the vegetables, gravy spooned over the top, and parsley scattered on last.
Common questions
Can I substitute a different cut of beef for chuck roast in Yankee pot roast?
Yes. Boneless brisket or bottom round will work, but chuck is best for tenderness and flavor. If using a leaner cut like bottom round, braise a little longer and keep it well covered with liquid to prevent drying out.
How long does Yankee pot roast take to cook until tender?
Plan on about 3 to 3 1/2 hours total at 300°F. The roast itself braises for about 2 hours before adding the vegetables, then another 60 to 90 minutes, until a fork slides into the beef easily.
What are the most common mistakes when making pot roast?
The biggest mistakes are skipping the sear, not browning the onions, and rushing the braise. Also avoid boiling hard; keep it at a gentle simmer so the beef turns tender instead of stringy and the vegetables stay intact.
How should I store and reheat leftover Yankee pot roast?
Cool it quickly, then store beef, vegetables, and cooking liquid together in an airtight container for up to 4 days in the fridge. Reheat gently on the stove or in a covered oven-safe dish at 325°F until hot.
What should I serve with Yankee pot roast?
It’s a full one-pot meal, but crusty bread, buttered peas, or a simple green salad works well. Spoon plenty of the braising liquid over the beef and vegetables, and serve with horseradish or mustard if you like.