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Yankee Pot Roast
5 from 24 votes

Yankee Pot Roast

Yankee Pot Roast is a slow-cooked beef chuck roast seasoned with garlic, celery salt, and pepper, braised in beef broth with aromatic vegetables like onion, carrot, and celery. The dish incorporates a spiced blend including bay leaf, cinnamon, thyme, and rosemary. A buttery roux thickens the cooking liquid into a rich gravy. Additional vegetables such as beets, sweet potatoes, asparagus, and green beans are added near the end. This technique creates a tender, flaky roast with a deeply flavored sauce.

Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 6
Calories: 1335 kcal
Course: Dinner
Cuisine: American

Ingredients

POT ROAST BASE
  • 5 pounds beef chuck
  • 1 tablespoon salt
  • 1 tablespoon black pepper ground
  • 1 tablespoons granulated garlic
  • 1 tablespoon celery salt
  • ½ cup olive oil
  • 6 cups yellow onion chopped
  • 3 cups carrot chopped
  • 4 cups celery chopped
  • 10 garlic thinly sliced
  • 4 cups beef broth sodium free
  • ¼ cup beef base
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 tablespoons thyme minced
  • 2 teaspoons rosemary chopped
ROUX
  • ¾ cup butter unsalted
  • ¾ cup all-purpose flour unbleached
POT ROAST VEGETABLES
  • 1 beet peeled and cut into large chunks golden beet, medium golden variety
  • 1 sweet potato peeled and cut into large chunks, medium
  • 1 tablespoons olive oil
  • 1½ cup carrot diced into 1 1/2 inch pieces
  • 2½ cup celery diced into 1 1/2 inch pieces
  • ½ asparagus cut into 1 1/2 inches pieces
  • 4 ounces green beans trimmed and cut into 1 1/2 inches pieced
  • 2 tablespoons butter unsalted

Instructions

    Cup of Yum
  1. Preheat oven to 275°.
  2. Season the beef on both sides with salt, pepper, granulated garlic, and celery salt. Heat the olive oil in a large Dutch oven or heavy pot with a lid over high heat. When hot, place the beef in the Dutch pot and brown well, 4 to 5 minutes on each side. Lift the beef chuck out of the pot and reserve, keeping the pot with the beef drippings over medium heat.
  3. Place the onions in the pot until caramelized. Add the carrots, celery, and sliced garlic and sauté for 5 minutes.
  4. Add the beef broth, beef base, bay leaf, cinnamon stick, rosemary, and thyme.
  5. Return the beef to the pot and bring the liquid to a boil. Cover the pot and place in the oven for 3 to 3 ½ hours, until fork tender.
  6. While the pot roast cooks, prepare the roux. Melt the butter in a sauté pan over medium-low heat and whisk in the flour. Continue to whisk, scraping any browned bits from the bottom of the pan, until the flour mixture becomes a pale brown color and smells toasted and nutty, 15 to 20 minutes. Scrape the roux out of the pan with a rubber spatula and reserve
  7. Place the beet and sweet potatoes chunks on a baking sheet, cover the vegetables with 1 tablespoon olive oil, and roast in the oven (with the pot roast) for 45 minutes or until tender.
  8. Fill a large pot with water and salt and bring to a boil. Working in batches, blanch the carrots, celery, asparagus, and green beans until each vegetable is just tender and cooked through. Drain and cool in an ice bath (half ice cubes and half water in a large bowl). Drain from the ice bath and set aside.
  9. When the pot roast is tender and finished cooking, remove the pot from the oven, gently remove the beef from the pot, and transfer it to a large plate while you prepare the sauce.
  10. Carefully place the pot roast on a burner over medium heat. Remove the cinnamon stick and bay leaf from the pot. Bring the liquid to a boil. Puree the liquid until smooth with a stick blender.
  11. Add the roux and puree until smooth. Simmer for 20 minutes and season to taste with salt and pepper. Place the pot roast in the sauce along with the roasted beet and sweet potato chunks and the blanched vegetables and heat through.
  12. Stir 2 tablespoons of butter into the sauce. Break the beef up into large chunks with a metal spoon. Keep warm.

Nutrition Information

Calories 1335kcal (67%) Carbohydrates 50g (17%) Protein 81g (162%) Fat 91g (140%) Saturated Fat 39g (195%) Cholesterol 331mg (110%) Sodium 3457mg (144%) Potassium 2410mg (51%) Fiber 10g (40%) Sugar 15g (30%) Vitamin A 20730IU (415%) Vitamin C 29.7mg (33%) Calcium 240mg (24%) Iron 10.9mg (61%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 1335

% Daily Value*

Calories 1335kcal 67%
Carbohydrates 50g 17%
Protein 81g 162%
Fat 91g 140%
Saturated Fat 39g 195%
Cholesterol 331mg 110%
Sodium 3457mg 144%
Potassium 2410mg 51%
Fiber 10g 40%
Sugar 15g 30%
Vitamin A 20730IU 415%
Vitamin C 29.7mg 33%
Calcium 240mg 24%
Iron 10.9mg 61%

* Percent Daily Values are based on a 2,000 calorie diet.