Yankee Pot Roast
User Reviews
5
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
8 -10 servings
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Calories
729 kcal
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Course
Main Course
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Cuisine
American
Yankee Pot Roast
Description
This Yankee Pot Roast recipe centers on a well-seasoned beef chuck roast browned with crisp bacon and onions for depth of flavor. The roast simmers in a combination of red wine, beef broth, and fresh herbs, which tenderize the meat over several hours in the oven. Adding potatoes, carrots, celery, and reserved bacon toward the end creates a complete one-pot meal with softened vegetables that soak up the braising liquid. The recipe relies on slow oven braising for tenderness rather than quick cooking techniques.
The flavor is savory with the smoky edge of bacon and an herby touch from rosemary or thyme. The texture of the beef is fall-apart tender, complemented by the softened root vegetables. The use of red wine adds a subtle acidity and complexity to the sauce, balanced by the rich broth and rendered bacon fat.
Yankee Pot Roast serves well as a classic hearty main, often accompanied by its vegetables and some crusty bread to soak up the flavorful juices. It is suited for gatherings or weekend meals where slow cooking can be planned ahead. The robust nature of the dish fits well with colder weather months.
Make-ahead instructions suggest preparing this dish a day in advance and reheating it covered in the oven, which helps develop the flavors further. Leftover meat is recommended for use in beef noodle soup, making efficient use of the cooked roast.
Ingredients
- 1/2 pound Bacon coarsely chopped, thick cut
- 1 4-5 pound beef chuck roast
- salt coarse salt and ground pepper
- black pepper coarse salt and ground pepper
- 1 yellow onion minced
- 3 rosemary or thyme, sprigs, fresh
- 1/2 cup red wine dry
- 2 cups beef broth
- 1 pound potato halved, small
- 1/2 pound carrots peeled and cut into 2-inch pieces
- 4 pieces celery cut into large pieces, stalks
- salt optional, coarse salt, finely chopped parsley, for garnish
- parsley optional, coarse salt, finely chopped parsley, for garnish
Instructions
- Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is crisp. Transfer the bacon to paper towels to drain; set aside.
- Season the beef generously with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides, about 5-6 minutes per side. Transfer beef to a plate; pour off all but 1 tablespoon of fat from the pot.
- Reduce heat to medium and add the yellow onion; season with salt and pepper. Cook, stirring occasionally, until onion is lightly browned, 4-6 minutes.
- Add wine to the pan and cook, stirring constantly, until the wine has reduced by half. Add the beef broth and rosemary or thyme.
- Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
- Remove pot from oven and place potatoes, carrots, celery and reserved bacon around the pot roast. Season the vegetables with salt and pepper. Cook until vegetables and beef are tender, about 1 hour more.
- Remove beef from pot and let rest 15 minutes, then slice against the grain. Arrange on a platter with vegetables and drizzle with braising liquid. If the braising liquid is overly greasy you can put it into a fat separator before pouring it over the meat.
- Garnish with parsley and coarse salt if desired.
Notes
- This pot roast can be prepared a day ahead; store the meat in its braising liquid and reheat covered in a 350°F oven until warmed through.
- Leftover roast meat works well for beef noodle soup, extending the use of the cooked beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Calories | 729kcal | 36% |
| Carbohydrates | 19g | 6% |
| Protein | 59g | 118% |
| Fat | 48g | 74% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 194mg | 65% |
| Sodium | 1221mg | 51% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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