Yankee Pot Roast

Yankee pot roast is a traditional winter dish from New England, claimed to make tough cuts of meat and root vegetables go further. The recipe for Yankee pot roast certainly goes back through generations, and if any dish demonstrates the benefits of patience and time, it’s this one. Origins aside, it’s essentially a pot roast with winter vegetables, so it’s more comforting than complex.

Over the course of a few hours, the beef turns from a solid hunk of muscle to delicate strips of succulent meat, laying the foundation for a rich, savory sauce. Batch-cook it for a versatile, meaty stew you can serve with a variety of sides.

Ingredients for Yankee Pot Roast

• Boneless beef chuck roast: You’ll watch this tough cut of meat become juicy and tender, taking on a fall-apart texture.
• Canola oil: Standard canola oil will do for searing the meat, but you could also use bacon fat or lard for more flavor.
• Onions: Coarsely chop some large, sweet onions, or try some pearl onions, which just pop open when they’re tender.
• Carrots: In the spirit of this recipe, go for thick, chunky carrots rather than fancy ones.
• Celery: Slice a couple of celery ribs for their subtle salty flavor and juicy texture.
• Italian stewed tomatoes: Canned tomatoes will form the base of the sauce. Cans of 100% tomato with no seasoning added give the cleanest flavor.
• Salt and pepper: Seasoning the meat with salt and pepper brings out the other flavors.
• Thyme: Adds a pleasant herby aroma to the dish.
• Potatoes: Peel and cut some medium potatoes into big cubes. You can use new potatoes or waxy red potatoes, as those types of potatoes won’t fall apart during cooking.

Directions

Step 1: Brown the beef

In a Dutch oven, sear the beef chuck roast on all sides in the oil. Remove the meat from the pan and set it aside.

Step 2: Add the aromatics and vegetables

Add the onions, carrots, celery, stewed tomatoes, water, salt, thyme and pepper to the pan. Bring the mixture to a boil, and return the roast to the pan. Reduce the heat, and simmer, covered, for two hours.

Step 3: Add the potatoes

Add the potatoes, cover the pan again, and cook for another 30 to 40 minutes, until the potatoes are fork-tender and the meat falls apart. Remove the roast and let it rest, covered in foil, then shred it with forks before serving it with the potatoes and vegetables.

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Yankee Pot Roast Variations

• Add bacon: Salty rashers of crispy bacon, broken apart, or thicker cuts of slab bacon make a nice surprise in a bite. You can even sear the beef in the same bacon fat.
• Use more root veggies: Bulk up this hearty recipe with whatever fall root vegetables you have, including parsnips, turnips and rutabaga.
• Enhance the sauce: Try beef stock instead of water for a fuller savory flavor, or add red wine for its wonderful aroma.

How to Store Yankee Pot Roast

This Yankee pot roast recipe was designed to last for several days, so you can allow it to cool and keep it in the refrigerator for up to four days, then simply reheat it on the stovetop.

Can you freeze Yankee pot roast?

This classic winter warmer is also great for freezing. Allow it to cool, and transfer it to smaller portions in freezer-safe containers. Before freezing, skim off any excess fat and remove the root vegetables, as they’ll turn mushy. The remaining meat and sauce will freeze for up to three months.

Yankee Pot Roast Tips

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What can you serve with Yankee pot roast?

There are so many side dishes you can serve with a Yankee pot roast. Since it already contains starchy vegetables, go for a lighter side of steamed vegetables, greens or cabbage. You can also enjoy it with crusty bread or homemade breadsticks.

What other ways can you cook Yankee pot roast?

Our stovetop method allows you to season and adjust as you go, but if you want a recipe that you can just set up and leave, you can also slow-cook your pot roast (brown the meat first) or roast it in the oven. Allow around eight hours for crockpot roast, and around three for oven-baked pot roast.

What other beef cuts can I use?

We’ve used a boneless beef chuck roast, but you’ll get even more flavor (and need to allow more time) with a bone-in chuck. Alternatively, try any of the affordable, sinewy cuts like brisket or bottom round. All that time simmering in the juices transforms their texture.