Traditional Yankee Pot Roast

Traditional Yankee Pot Roast

“This smells like something my mom would cook,” my husband and I said in unison as this tender, succulent pot roast was just above ready to make its way out of the oven and into our mouths.

I could have described this pot roast just from the smell: Warm, rich, flavorful, melt-in-your-mouth. On the lazy Sunday that we sat doing nothing special, this roast filled our home with the most mouthwatering aroma and we couldn’t wait to dig in to it with a side of steamed broccoli and these buttery rosemary rolls.

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I can’t mention this roast without mentioning, though, the kindness that a family member showed in giving me the recipe. My stepsister’s husband is quite the adventurous cook, too, and around Christmastime, he and his wife surprised me with a cookbook edition of Yankee Magazine, an authority in traditional New England cooking. Not to mention, the food styling in the cookbook is really something else! I was beyond thrilled at the sweet gesture and have had great fun trying many of the recipes. However, this one was just too incredible not to share with you.

Pot Roast

The ingredients for this roast are simple and honest but combine to create a wonderfully delicious meal: Carrots, celery, onion, garlic, beef stock and red wine, to name a few. The meat, salted and peppered and tied up with butchers twine, bathed in this mixture for 2-1/2 hours and became incredibly juicy in the process. After it was taken out to rest and tented with foil, my handy dandy new immersion blender pureed the vegetables and liquid into a brown gravy for pouring over the delicious meat.

It was heaven!

Yankee Pot Roast

To take the chill off, impress a special someone, or just to have a meal that provides a lot of yummy leftovers, this wonderful Yankee pot roast is the perfect comfort food. Just thinking about the tender, juicy meat draped in warm homemade gravy made with carrots, celery, wine and beef stock is getting me hungry again!

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Traditional Yankee Pot Roast

Yield: Serves 5-8, depending on size of roast

Ingredients:

1 (3- to 5-pound) top round or chuck roast, tied with butchers twine)
Kosher or sea salt
Freshly ground black pepper
2 Tbsp. vegetable oil
1 cup red wine
1 large onion, diced medium-size
2 carrots, diced medium-size
4 garlic cloves, crushed
1-1/2 cups beef stock
2 Tbsp. cornstarch
4 Tbsp. water

Equipment needed
Large Dutch oven (I used a 5-1/2 quart Le Creuset)
Immersion blender or food processor

Directions:

Heat oven to 325 degrees. Season meat to taste with salt and pepper on all sides.

In a Dutch oven on high setting, heat oil and sear roast on all sides. Remove roast and set aside. Deglaze pot with red wine, scraping up any browned bits from the bottom.

Add vegetables to the pot, including garlic, and return roast to pot. Add stock and cover pot. Roast 2-1/2 to 3-1/2 hours (my roast just under 4 lbs. took 2-1/2 hours), until tender.

Remove roast and cut off string. Tent with foil.

Whisk cornstarch with water until well mixed, to create a slurry, and set aside. With an immersion blender, or in the bowl of a food processor, puree vegetables and braising juices. Add the slurry, stir well and simmer for just a few minutes. The juices will thicken into a nice gravy. Salt and pepper to taste.

Slice the roast. Serve with gravy on the side or poured over the meat.

Enjoy!

      

33 Responses to “Traditional Yankee Pot Roast”

  1. #
    1
    Megan — February 16, 2011 @ 7:09 pm

    Wow, Georgia! This photography reminds me of a spread I saw a few Falls ago in one of my favorite cookbooks. Absolutely fabulous shots! Looks delicious!

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    Faith — February 16, 2011 @ 8:01 pm

    Yum yum Georgia! The roast looks wonderful and I can imagine how great it would taste.. just like heaven. The pictures are fantastic! Well done.

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    3
    Pam — February 16, 2011 @ 8:18 pm

    Simple comfort food is the best kind of food. It looks perfect Georgia.

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    Nourhan @ Miss Anthropist's Kitchen — February 16, 2011 @ 9:26 pm

    Love how homemade and comforting it looks! I’ll have to make it without the red wine though since I can’t have alcohol for religious reasons :) Thanks for sharing :)

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    5
    jennaseverythingblog — February 16, 2011 @ 9:37 pm

    Georgia, your photography is just so gorgeous . . . and I LOVE the idea of blending the veggies to make a gravy at the end! Brilliant.

  6. #
    6
    UrMomCooks — February 16, 2011 @ 9:52 pm

    You are killing me with those pictures!!! This looks beyond delicious, and ur a genius to blend the veggies into gravy at the end! This is perfect weekend food when everyone is home – it’s going on the list!

  7. #
    7
    Pacheco Patty — February 16, 2011 @ 10:47 pm

    This is the best kind of comfort food and your photos are gorgeous;-)

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    Nikki (Pennies on a Platter) — February 16, 2011 @ 10:56 pm

    Georgia, your plating of this is impressive and beautiful! This comfort food reminds me of living back home in the Midwest as I’m sure it does for you, too. :)

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    Jennifurla — February 16, 2011 @ 11:08 pm

    Girl you made this looks so divine…if I show my husband he will leave me for you! Lovely pictures, what a gorgeous blog you keep.

  10. #
    10
    Val — February 17, 2011 @ 12:36 am

    What time is dinner???? = ))

  11. #
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    Dionne Baldwin — February 17, 2011 @ 1:07 am

    MMM I can just smell the aromas form this right now…and what awesome photos you took! That roast looks beautiful! I bet the leftover juices would flavor a good soup nicely.

  12. #
    12
    scrambledhenfruit — February 17, 2011 @ 3:29 am

    My husband would be drooling if I showed this to him. :) It looks absolutely wonderful! (Those buttery rosemary rolls sound good too.) :)

  13. #
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    Jenn — February 17, 2011 @ 1:17 pm

    Excuse me while I wipe the drool from my keyboard!! Georgia, that pot roast looks divine! And I can only imagine how wonderful it smelled when it was roasting!

  14. #
    14
    briarrose — February 17, 2011 @ 3:10 pm

    Wow….beautiful job. This is like the ultimate comfort food.

  15. #
    15
    Roxan — February 17, 2011 @ 3:43 pm

    Wow, Georgia… when I think of pot roast I totally think of something else – in a good way, of course! Yours looks so fancy and elegant. Awesome job with it. I can only imagine what mine would look like – it would be funny.

  16. #
    16
    Juliana — February 17, 2011 @ 3:48 pm

    Wow, your pot roast sure looks a piece of heaven…so nicely done…I can only imagine the taste of it. Great pictures as well :-)

  17. #
    17
    Les rêves d'une boulangère (Brittany) — February 17, 2011 @ 3:55 pm

    You can’t beat tradition – this looks so good!

  18. #
    18
    Ashlea Taylor — February 17, 2011 @ 4:31 pm

    looks like a perfect comfort meal and I’ve been looking for any and every excuse to bust out my new le creuset!

  19. #
    19
    Angie's Recipes — February 17, 2011 @ 6:06 pm

    A hearty and delicious pot roast! I will have to get one big le creuset!

  20. #
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    smalltownoven — February 17, 2011 @ 7:57 pm

    Oh my word what I wouldn’t do for a mouthful of this right now! This looks quite amazing.

  21. #
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    something good — February 17, 2011 @ 7:58 pm

    one of my favorite combo for roasts – garlic & red wine. gorgeous photos!!

  22. #
    22
    Monet — February 17, 2011 @ 8:03 pm

    Family recipes are always the best, and there is nothing better than a warm and flavorful roast on a cold winter day. Thank you for sharing. As always your photographs are stunning and your words worthy of praise!

  23. #
    23
    Cake Duchess — February 17, 2011 @ 8:25 pm

    I love a good roast! I bet it smells wonderful. Your photos are lovely and I would love a warm plate of your roast tonight, Georgia:)

  24. #
    24
    marla — February 17, 2011 @ 9:51 pm

    Georgia, you did a great job cooking up this pot roast, styling it and photographing it. This could be a tricky one to get right – but you sure did. The perfect meal :)

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    25
    blackbookkitchendiaries — February 18, 2011 @ 6:53 pm

    this is just stunning! love how comforting this dish looks:)

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    Magic of Spice — February 19, 2011 @ 4:54 am

    Beautiful classic and the photos are gorgeous :)

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    A Canadian Foodie — February 21, 2011 @ 9:36 pm

    Is it the addition of wine that makes this a Yankee Pot roast? It looks pretty much the same as any pot roast recipe I have seen… except, of course – that you r photos are lovely.
    :)
    Valerie

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    Georgia (The Comfort of Cooking) — February 21, 2011 @ 9:43 pm

    No, it isn’t the wine but the addition of carrots, onions and other vegetables that affords it the “Yankee” a.k.a. “New England pot roast” title. I hope that clears things up for you.

  29. #
    29
    -Christel- — February 22, 2011 @ 4:31 pm

    great pictures! love them.

  30. #
    30
    Sara Baksa — January 2, 2013 @ 10:52 am

    Turned out so good!! The gravy was fantastic, too! Thanks!

  31. #
    31
    Melissa Watzke — January 16, 2013 @ 10:16 pm

    This was delicious!

    The recipe didn’t call for celery but it was in the pictures so I added 2 stalks, diced. I also added a couple of sprigs of thyme and 1 sprig of rosemary because I had it on hand. I was a little skeptical about the gravy, but it was genius. Sooooo much flavor! Thanks for sharing this recipe!

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    32
    Lilia Heden — August 7, 2013 @ 2:11 pm

    would this be possible to make in my crockpot? I don’t own a dutch oven, but would love to make this!

    • Georgia — August 7th, 2013 @ 2:37 pm

      I’m not sure how this would work in a CrockPot, but you could try searing the meat in a large skillet, then transferring to a large casserole dish and covering with foil to continue roasting.

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