Classic Yankee Pot Roast

Name: Classic Yankee Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2.5 to 3 pounds chuck roast; 2 teaspoons kosher salt; 1.5 teaspoons ground black pepper; 0.5 cup all purpose flour; 2 tablespoons vegetable oil; 1 cup chopped celery; 1 cup chopped carrots; 1.5 cups chopped yellow onion; 1 pound baby potatoes, halved; 3 cloves garlic, minced; 1 cup dry red wine (Merlot or Cabernet work well); 2 cups beef broth; 2 tablespoons tomato paste; 2 sprigs fresh thyme (or 1 teaspoon dried); 2 sprigs fresh rosemary (or 1 teaspoon dried); 1 bay leaf

This tender Yankee pot roast is the ultimate comfort dinner featuring fall apart beef and hearty vegetables in a rich red wine gravy.

By Enzo81 Kitchen· American· November 1, 2026

easy.enzo81.xyz

Prep

30 minutes

Cook

4 hours

Total

4 hours 30 minutes

Serves

There is nothing quite like the smell of a pot roast filling the house on a chilly day. This recipe is a favorite in my home because it turns simple ingredients like chuck roast, potatoes, and carrots into a meal that feels truly special without needing much hands on work.

Since everything cooks together in one pot, you get a complete dinner with very little cleanup. My best tip is to make sure you really sear the beef before adding the liquid, as those browned bits on the bottom of the pan are where all that delicious, deep flavor comes from.

Ingredients

2.5 to 3 pounds chuck roast
2 teaspoons kosher salt
1.5 teaspoons ground black pepper
0.5 cup all purpose flour
2 tablespoons vegetable oil
1 cup chopped celery
1 cup chopped carrots
1.5 cups chopped yellow onion
1 pound baby potatoes, halved
3 cloves garlic, minced
1 cup dry red wine (Merlot or Cabernet work well)
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme (or 1 teaspoon dried)
2 sprigs fresh rosemary (or 1 teaspoon dried)
1 bay leaf

8Instructions

1
Preheat your oven to 325 degrees F.
2
Pat the beef dry with paper towels and season both sides generously with salt and pepper.
3
Dredge the roast in the flour until lightly coated on all sides.
4
Heat the oil in a large Dutch oven over high heat. Sear the beef for 5 to 6 minutes per side until a dark crust forms, then remove it to a plate.
5
Reduce heat to medium. Stir in the tomato paste, wine, and beef broth, using a wooden spoon to scrape up all those flavorful brown bits from the bottom.
6
Place the roast back into the pot. Add the garlic, thyme, rosemary, and bay leaf. Cover the pot and place it in the oven for 2.5 to 3 hours until the meat is fork tender.
7
Carefully add the celery, carrots, onion, and potatoes to the pot. Cover and cook for another hour until the vegetables are soft.
8
Remove the herb sprigs and bay leaf, shred the beef, and serve warm with the gravy.

Tips

If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the pot juices on the stovetop for a few minutes before serving. Store any leftovers in an airtight container in the fridge for up to three days, as the flavor often gets even better the next day.

#comfort food #slow cooked #beef #winter dinner #one pot meal

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