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American

Yankee Pot Roast

Yankee pot roast slowly braises beef chuck with potatoes, carrots, celery, onion, thyme, and savory pan juices.

Published and reviewed by Kitchgrow on 10 August 2026Updated

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Yankee Pot Roast

2 hr 50 mintotal

50 min hands-on2 hr hands-off

Prep 20 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 2 hours of covered braising before potatoes are added and the roast is finished.

Method

  1. Season the measured beef chuck with salt and black pepper. Heat the oil in a heavy pot and brown the beef well on all sides.

  2. Add the onion, celery, carrot, and garlic around the beef. Cook until the onion begins to soften.

  3. Stir in the tomato puree, thyme, bay leaf, and warm beef stock, scraping the browned bits from the bottom.

  4. Cover and cook on low heat until the beef is almost tender.

  5. Add the potatoes and continue cooking until both the beef and vegetables are tender. Remove the bay leaf and adjust seasoning before serving.

How to tell it's done

The beef should be tender enough to pull apart with a fork, and the vegetables should be soft but not mushy.

Getting it right

Tip

A deep brown sear on the beef gives the pot roast much more flavor than simmering raw meat directly.

What to serve it with

Serve with the braised vegetables and spoon the pan juices over the sliced or pulled beef.

Substitutions

  • Beef chuck is preferred because it becomes tender during slow cooking.
  • Add potatoes later than the beef so they do not break down completely.
  • If the stock reduces too quickly, add a little hot water and keep cooking gently.
  • For a gluten-free version, use only verified gluten-free stock and review the final ingredient labels and cross-contact risk before serving it as gluten-free.