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Yankee Pot Roast

BeefClassicDinnerGarlicGastro-PubHeartyHotOvenPrep-AheadRoastedSaltySavoryStove-TopVegetable
Time :4 hours
Yield :6 servings
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Slow cooker beef stew with carrots, potatoes, and tender beef chunks served over egg noodles, perfect for hearty comfort food meals.

The Scoop

Some dinners are recipes; others are rituals.
Yankee Pot Roast falls firmly into the second category, with deeply browned beef, tender vegetables, and a rich, savory cooking liquid that makes the whole kitchen smell like Sunday dinner.
Slow-cooked until the chuck roast practically falls apart, it’s the kind of meal that rewards patience and somehow tastes even better when everyone gathers around the table.
Hack it:
Build a better gravy: Once the roast is out, simmer the cooking liquid on the stovetop until slightly reduced and spoon it generously over the beef.
Swap the vegetables: Add parsnips, turnips, mushrooms, or sweet potatoes alongside the classic carrots and celery.
Skip the wine: Replace the red wine with extra beef stock and a splash of balsamic vinegar for acidity and depth.
Leftovers:
Pot roast hash: Chop the beef and vegetables, then crisp them in a skillet with potatoes. Top with a fried egg.
Gravy sandwiches: Pile shredded pot roast onto toasted rolls with melted provolone and plenty of leftover gravy for dipping.
Cozy beef soup: Add leftover beef and vegetables to beef stock with barley or small pasta for an entirely new dinner.
Loaded potatoes: Spoon reheated pot roast and gravy over baked potatoes and finish with sour cream and chives.

Ingredients

  • 1 (2-3-pound) beef chuck roast
  • kosher or sea salt, to taste
  • freshly ground black pepper, to taste
  • 4 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 1 cup medium-bodied red wine
  • 4 cups beef stock, divided
  • 2 tablespoons tomato paste
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 3 celery ribs, cut into 2-inch pieces
  • 2 cups pearl onions, ends removed and peeled
  • 1 bay leaf, whole
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme

Directions

  • Preheat the oven to 350 degrees F. Position a rack in the lower half of the oven.
  • Pat the chuck roast dry. Season the roast liberally on all sides with salt and pepper.
  • Set a large dutch oven over medium-high heat, adding 2 tablespoons of olive oil.
  • Add the beef to the hot oil and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side.
  • Transfer the roast to a plate.
  • Lower the heat to medium. Add the remaining olive oil to the heat.
  • Add the onion, garlic, chopped rosemary, and chopped thyme, cooking until the onions are translucent, about 6 minutes.
  • Add the wine and 1 cup of beef stock, scraping up the browned bits from the bottom of the pot with a wooden spoon.
  • Add the tomato paste, stirring to combine.
  • Transfer the roast back to the dutch oven.
  • Add enough of the remaining beef stock to come a little more than halfway up the roast.
  • Bring the sauce to a simmer.
  • Remove the sauce from the heat.
  • Cover the dutch oven top with a sheet of foil, then with the lid.
  • Transfer the pot to the oven and cook until the beef is tender, about 2 hours to 2 hours and 30 minutes. Check on it as it cooks to make sure there is enough cooking liquid and the liquid is simmering rather than boiling.
  • Place the carrots, celery, pearl onions, bay leaf, rosemary sprigs, and thyme springs around the roast in the dutch oven.
  • Cover the dutch oven again and cook until the vegetables are tender and a paring knife stuck into the meat slips in easily without resistance, about 20-30 minutes.
  • Transfer the roast to a plate and tent it with foil to rest for 15 minutes.
  • Slice the roast against the grain, then pull the beef into chunks.
  • Discard the bay leaf and the herb sprigs.
  • Arrange the beef and vegetables on a platter.
  • Serve.
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