Entree: United States – New England – Yankee Pot Roast (Slow-braised beef pot roast with root vegetables in a rich savory gravy)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 20 min

Ingredients

- 3–4 lb (1.4–1.8 kg) boneless chuck roast
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, sliced (8 oz / 225 g)
- 3 cloves garlic, smashed (approx. 0.5 oz / 15 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (optional; may substitute additional beef broth)
- 3 cups (720 ml) beef broth
- 2 tbsp (30 ml) Worcestershire sauce
- 2 bay leaves
- 1 tsp (2 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 lb (450 g) baby potatoes or Yukon Gold, halved if large
- 2 stalks celery, cut into 1-inch (2.5 cm) slices (approx. 6 oz / 170 g)
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) cold water
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the roast dry and season all over with salt and pepper.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until well browned; transfer to a plate.
3. Add the onion to the pot and cook 5–7 minutes until softened and golden. Add the garlic and tomato paste and cook 1 minute, stirring to combine.
4. Pour in the red wine to deglaze, scraping up browned bits, and simmer 2–3 minutes to reduce slightly. Add the beef broth, Worcestershire sauce, bay leaves, and thyme and bring to a simmer.
5. Return the roast to the pot, nestle it into the liquid, cover, and transfer to the oven. Braise for 2 hours.
6. After 2 hours, add the carrots, potatoes, and celery around the roast. Cover and continue to braise in the oven for another 1–1.5 hours, until the meat is fork-tender.
7. Remove the roast and vegetables to a cutting board and tent with foil to keep warm. Skim excess fat from the cooking liquid.
8. Whisk the flour with cold water to make a slurry, then bring the liquid to a simmer on the stovetop and whisk in the slurry until gravy thickens, 2–4 minutes. Adjust seasoning with salt and pepper.
9. Slice or pull the roast and serve with the braised vegetables and ladled gravy. Garnish with chopped parsley if desired.