Teresa's Recipes
Yankee Pot Roast
This classic Yankee pot roast is a quintessential comfort food that warms the heart and soul. It's a one-pot wonder featuring succulent chuck roast, slowly braised to perfection, surrounded by hearty vegetables and smothered in a rich, savory gravy. Originating from New England, this dish has been a staple on family tables for generations, embodying the spirit of home-cooked goodness. Perfect for Sunday dinners or any occasion, it's best enjoyed with crusty bread to soak up every last drop of the flavorful gravy.
Ingredients
- 3-4 pounds Chuck roast
- to taste Salt
- to taste Black pepper
- 2 sprigs, chopped Fresh rosemary
- 2 sprigs, chopped Fresh thyme
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 4 cups Beef broth
- 4, quartered Potatoes
- 3, sliced Carrots
- 1 large, chopped Onion
- 2 tablespoons Vegetable oil
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Calories: 450
- Fat: 20g
- Carbs: 30g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Preheat the oven to 325°F (160°C).
- Season the chuck roast generously with salt and black pepper on all sides.
- In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
- Add the chuck roast to the pot and sear it for about 5 minutes per side until it's browned all over. This step locks in the juices and enhances the flavor.
- Once browned, remove the chuck roast from the Dutch oven and set it aside on a plate.
- In the same pot, add the chopped onion, sliced carrots, and minced garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened slightly.
- Stir in the tomato paste, Worcestershire sauce, fresh thyme, and rosemary, mixing well to combine with the vegetables.
- Pour in the beef broth, scraping the bottom of the pot to release any flavorful bits stuck to the pan. Bring the mixture to a simmer.
- Return the seared chuck roast to the Dutch oven, ensuring it is submerged in the broth and vegetable mixture. Cover the pot with a lid.
- Transfer the Dutch oven to the preheated oven and cook for 2.5 to 3 hours, or until the beef is fork-tender.
- In the last 30 minutes of cooking, add the quartered potatoes to the Dutch oven, gently stirring them into the broth to soak up the flavors.
- Once cooking is complete, remove the Yankee pot roast from the oven and let it rest for about 10 minutes before slicing.
- Serve the pot roast with the tender vegetables and ladle the rich gravy over the top. Enjoy with crusty bread or over mashed potatoes for a truly comforting meal.
Tips
- For added depth of flavor, consider marinating the chuck roast in the Worcestershire sauce and a bit of red wine for a few hours before cooking.
- Feel free to add other root vegetables like parsnips or turnips for variation.
- Leftovers make for delicious sandwiches the next day!