Yankee Pot Roast

About This Recipe

Yankee pot roast is New England comfort cooking at its finest, a humble chuck roast slowly braised with carrots, potatoes, onions, and herbs until the meat is fork-tender and the vegetables are infused with savory flavor. The key is a well-marbled chuck roast, seared hard to build a deep crust, then braised low and slow in a flavorful liquid of broth, a little tomato, and aromatics. As it cooks, the collagen melts into the gravy, producing rich, velvety results. The braising liquid is finished into a glossy gravy to spoon over everything. It is a one-pot Sunday dinner that rewards patience and fills the house with an irresistible aroma. Searing and a long, gentle braise are non-negotiable for tenderness.

Ingredients

Serves 6

• 3.5 lbsbeef chuck roast
• 2 tbspvegetable oil
• 1 largeonion(quartered)
• 4carrots(cut in chunks)
• 1.5 lbsYukon Gold potatoes(halved)
• 3 ribscelery(cut in chunks)
• 4 clovesgarlic(smashed)
• 2 tbsptomato paste
• 3 cupsbeef broth
• 2bay leaves
• 2 sprigsfresh thyme
• 2 tbspall-purpose flour(for gravy)

Instructions

1. 1

   Sear the roast

   Pat the chuck roast dry, season generously with salt and pepper, and sear in the oil over high heat 4-5 minutes per side until deeply browned. This crust is the foundation of the roast's rich flavor.

   Dry meat and a hot pan are essential for a good sear.

2. 2

   Build the braising base

   Remove the roast and add the onion, smashed garlic, and tomato paste to the pot. Cook 2-3 minutes, scraping up the browned bits, until the paste darkens and the onions soften.

3. 3

   Deglaze and add liquid

   Pour in the beef broth and add the bay leaves and thyme, stirring to dissolve all the fond from the bottom of the pot. Return the roast to the liquid.

4. 4

   Braise low and slow

   Cover and braise in a 325F oven for 2.5 hours, turning the roast once halfway. The low, gentle heat melts the connective tissue into tender, succulent meat.

   Keep the liquid at a bare simmer, never a hard boil.

5. 5

   Add the vegetables

   Add the carrots, potatoes, and celery to the pot and braise another 45-60 minutes until the vegetables are tender and the meat shreds easily with a fork.

6. 6

   Make the gravy

   Transfer the meat and vegetables to a platter. Whisk the flour with a little water and stir into the braising liquid, simmering until it thickens into a glossy gravy. Slice the roast and serve smothered.

Variations

• •

  Add a cup of red wine to the braising liquid for deeper flavor.

• •

  Include parsnips or turnips with the root vegetables.

• •

  Make it in a slow cooker on low for 8 hours after searing.

• •

  Stir in pearl onions and mushrooms for a more elegant presentation.

Storage

Refrigerate up to 4 days; pot roast tastes even better the next day. Store the meat in its gravy to stay moist. It freezes well for up to 3 months. Reheat gently on the stovetop or in the oven.

Frequently Asked Questions