Entree: United States – New England (Massachusetts) – Yankee Pot Roast

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Additional 15 min

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, trimmed of excess fat
- 2 tbsp (30 ml) vegetable oil or canola oil
- 1 1/2 tsp (7.5 ml) kosher salt, plus more to taste
- 1 tsp (5 ml) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) Worcestershire sauce
- 1 cup (240 ml) dry red wine
- 2 1/2 cups (600 ml) low-sodium beef broth, divided
- 2 tbsp (16 g) cornstarch
- 2 tbsp (30 ml) cold water (for slurry)
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) unsalted butter
- 1 large yellow onion, about 8 oz (225 g), cut into 1/2-inch (1.3 cm) slices
- 2 large carrots, about 10 oz (280 g), peeled and cut into 2-inch (5 cm) chunks
- 1 lb (450 g) Yukon Gold or russet potatoes, halved or quartered to bite-size
- 2 stalks celery, about 3 oz (85 g), sliced into 1-inch (2.5 cm) pieces
- 4 cloves garlic, minced (about 12 g)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
- Optional: 4 oz (115 g) salt pork or thick-cut bacon, chopped (if you want a touch of traditional salt pork flavor)

Instructions

Short Description:
A classic New England braised beef roast cooked low and slow with root vegetables—carrots, potatoes, and onions—and finished with a rich savory gravy. Hearty, simple, and comforting, this pot roast is suited to family dinners and chilly Massachusetts evenings.

Regional Notes:
This Massachusetts-style Yankee Pot Roast emphasizes a well-browned beef chuck braised with abundant root vegetables (carrots and potatoes) and aromatic herbs (fresh thyme and bay), reflecting New England's reliance on hearty, pantry-friendly ingredients. Compared with more heavily spiced or tomato-forward roasts elsewhere, this version stays restrained, using red wine and Worcestershire for depth and a glossy pan gravy to finish.

1. Preheat the oven to 325°F (163°C). Pat the beef roast dry with paper towels and season all over with 1 1/2 tsp (7.5 ml) kosher salt and 1 tsp (5 ml) black pepper.
2. Heat a large ovenproof Dutch oven over medium-high heat and add 2 tbsp (30 ml) vegetable oil. When the oil is shimmering, sear the roast 4–6 minutes per side until deeply browned. Transfer the roast to a plate and set aside.
3. If using salt pork or bacon, add it to the pot and cook 3–4 minutes until rendered and lightly browned. Add the sliced onion, carrots, and celery to the pot and cook 5–6 minutes, stirring occasionally, until they begin to soften and pick up color.
4. Add the minced garlic and 1 tbsp (15 ml) tomato paste; cook 1 minute, stirring, until fragrant. Pour in 1 cup (240 ml) dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.
5. Return the roast to the Dutch oven and add 2 cups (480 ml) of the beef broth, 2 tbsp (30 ml) Worcestershire sauce, the thyme sprigs, and the bay leaves. Tuck the potatoes around the roast so they are partly submerged.
6. Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise 2 1/2–3 hours, or until the roast is fork-tender and the vegetables are soft.
7. Carefully remove the pot from the oven. Transfer the roast and larger vegetables to a cutting board or platter and tent loosely with foil to rest 10–15 minutes. Remove and discard thyme stems and bay leaves.
8. Skim any excess fat from the surface of the braising liquid. Place the Dutch oven on the stovetop over medium heat. Stir in 2 tbsp (16 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry) into about 1 cup (240 ml) of the hot braising liquid, whisking constantly until the gravy is smooth and thickened; add more braising liquid or broth as needed to reach desired consistency (use up to the remaining 1/2 cup (120 ml) broth if necessary). Simmer 2–3 minutes to remove any raw cornstarch flavor.
9. Stir in 2 tbsp (30 ml) unsalted butter for gloss and adjust seasoning with salt and pepper to taste.
10. Slice the roast against the grain into thick slices. Serve the sliced beef with the braised carrots, potatoes, and onions, spooning the hot gravy over the top and garnishing with 2 tbsp (8 g) chopped fresh parsley.