Yankee pot roast is a great example of how braising turns a tougher, more affordable cut of beef into something incredibly tender and flavorful. Traditionally made with chuck roast, the meat is cooked low and slow with root vegetables like carrots, potatoes, and onions in a simple broth. As it cooks, the connective tissue in the beef breaks down, which is what gives you that shreddable, fork tender texture. This method isn’t about fancy ingredients, it’s about understanding heat, time, and moisture, and letting them do the work. The end result is a balanced, comforting dish where the beef stays moist and the vegetables soak up all that savory flavor from the pot!
Key Ingredients & Substitutions:
- Chuck Roast – Chuck is my favorite cut of beef for a pot roast. It has the proper collagen and fat to make a moist and shredded pot roast. I also love brisket here!
- Onions, Carrots, Celery – This is the standard mirepoix vegetable base for the stew. Omit if you dislike or use something like leeks added in.
- Red Wine – Traditional yankee pot roast typically doesn’t include wine, however I feel like the wine balances it out. If you cannot cook with wine, omit for beef stock.
- Beef Stock – Any stock works here such as chicken or pork.
- Potatoes – These are added at the end of the cooking process so they aren’t too mushy. Make sure to choose a waxy potato for this.
Yankee Pot Roast
Prep Time: 20 minutes
Cook Time: 3 Hours 30 minutes
Total Time: 3 Hours 50 minutes
Serves: 6
Ingredients:
- 2-3 lb chuck roast
- Salt and pepper
- 2 Tbsp avocado oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 6 garlic cloves, minced
- 3 Tbsp tomato paste
- 1 cup dry red wine
- 2 bay leaves
- 3 sprigs thyme
- 3 cups beef stock
- 2 lb small yellow waxy potatoes, quartered
- Parsley, minced for garnish
Preparation:
STEP 1.
The day before you cook the pot roast, heavily salt and pepper the chuck roast and leave uncovered in the fridge.
STEP 2.
Day of, preheat the oven to 325°F.
STEP 3.
In a large dutch oven over medium-high heat, add avocado oil. Once warmed, sear the pot roast on each side until a deep brown crust forms, remove it, and set it aside.
STEP 4.
Add the onion, carrot, and celery to the pot and saute until translucent, salting as you go– around 5-10minutes. Once cooked through, add the minced garlic and saute another2 minutes. Add the tomato paste and evenly coat the vegetables with it. Saute 2-4 minutes until a deeper rust color forms. Deglaze the pot with red wine and simmer for 3-5 minutes until thickened.
STEP 5.
Add the beef back to the pot. Add stock so liquid comes halfway up the sides of the beef. Add thyme and bay leaves to season the liquid. Bring to simmer, add the lid, and transfer to the oven. Cook for 1.5 hours, flip the meat over, and cook for 1.5 more hours.
STEP 6.
Check on the meat–you will know it is nearly done when it is fork tender. If it isn’t fork tender, place it back in the oven for another 30 minutes.
STEP 7.
Remove the beef from the pot and set aside. If you want a smoother sauce without vegetables, blend the liquid with an immersion blender until smooth. Add the pot back to the stove. Add the potatoes, bring to a simmer, season with salt, and simmer until fork tender, around 10 minutes.
STEP 8.
Shred the beef and add back to the pot to coat in the liquid. Serve and enjoy!
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