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Yankee Pot Roast
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Tender Yankee pot roast with potatoes and vegetables, slow-cooked in a savory red wine gravy for the ultimate comfort food dinner.
Course Dinner, entree, main, Main Course, main dish
Cuisine American
Keyword baked pot roast, best pot roast recipe, classic pot roast recipe, easy pot roast, pot roast, pot roast recipe, yankee pot roast, yankee pot roast recipe
Prep Time 30 minutes minutes
Cook Time 4 hours hours 20 minutes minutes
Total Time 4 hours hours 50 minutes minutes
Servings 6 servings
Calories 551kcal
- 2.5-3 pound chuck roast
- 2 teaspoons kosher salt more or less to taste
- 1 ½ teaspoons ground black pepper more or less to taste
- ½ cup all-purpose flour for dredging
- 2 tablespoons vegetable oil for searing
- 1 cup chopped celery 2-3 large ribs
- 1 cup chopped carrots 2-3 large carrots
- 1 ½ cups chopped onion about 1 large onion
- 1 pound baby potatoes
- 3 cloves garlic
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 2 bay leaves
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Preheat the oven to 325 degrees Fahrenheit.
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Pat 2.5-3 pound chuck roast dry with paper towels, then use 2 teaspoons kosher salt and 1 ½ teaspoons ground black pepper to season it on both sides.
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Dredge the seasoned roast with ½ cup all-purpose flour.
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Add 2 tablespoons vegetable oil to a large Dutch oven and heat over high heat before adding the dredged roast to the pot. Sear for 5-6 minutes on either side, until a dark crust forms. Remove to a plate and set aside.
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Lower the heat to medium and stir in 2 tablespoons tomato paste, 1 cup red wine, and 2 cups beef broth, being sure to scrape up all the browned bits from the bottom of the pot.
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Add the roast back into the pot, along with 3 cloves garlic, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, and 2 bay leaves. Cover the pot and transfer it to the oven. Cook for 2.5-3 hours, until the roast is fork-tender.
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After that time, add 1 cup chopped celery, 1 cup chopped carrots, 1 ½ cups chopped onion, and 1 pound baby potatoes to the pot, cover, and return it to the oven. Cook for 1 more hour, until the vegetables are tender.
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Discard the thyme, rosemary, and bay leaves before serving. If desired, thicken the juices on the stovetop by combining 1 tablespoon of cold water with 1 tablespoon of cornstarch, then add it to the pot. Simmer on the stovetop for a few minutes, until thickened.
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Shred the roast.
Make Ahead and Storage Tips - Fridge: Store leftover pot roast with the gravy and vegetables in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooled pot roast with the gravy in an airtight container for up to 3 months. For the best texture, freeze without the potatoes.
- Reheat: Warm leftovers on the stovetop over medium-low heat or in the microwave until heated through.
- Make Ahead: Season the roast and chop the vegetables up to 24 hours ahead. Store separately in the fridge, then cook as directed.
Calories: 551kcal | Carbohydrates: 30g | Protein: 41g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1304mg | Potassium: 1288mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3754IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 6mg