This classic Yankee Pot Roast is slow-cooked low and steady until the beef is fall-apart tender, surrounded by buttery potatoes, sweet carrots, and a rich, savory gravy. True comfort food.
Ingredients (Serves 6–8)
• 3–4 lb beef chuck roast (whole) or cubed stew meat
• Salt and freshly ground black pepper, to taste
• 2 tbsp vegetable oil or bacon fat
• 1 tbsp butter
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 4–5 carrots, peeled and cut into large pieces
• 3–4 potatoes, peeled and quartered
• 2 cups beef broth
• 3 tbsp tomato paste or 1 small peeled tomato, finely chopped
• 1 bay leaf
• 1 tsp dried thyme
• 1–2 tsp Worcestershire sauce (optional, for extra depth)
• 2 tbsp flour (optional, for gravy thickening)
Instructions
1. Preheat oven to 300°F (150°C) for slow, gentle cooking.
2. Pat the roast dry and season generously on all sides with salt and pepper.
3. Heat oil in a Dutch oven over medium-high heat.
4. Brown the roast on all sides, about 5–7 minutes per side, until deeply browned. Remove and set aside.
5. Reduce heat to medium. Add butter and sauté the shallot for 2–3 minutes, until softened.
6. Add garlic and tomato paste (or chopped tomato). Cook 1–2 minutes, stirring, to deepen flavor.
7. Deglaze the pot with beef broth and Worcestershire sauce (if using), scraping up all browned bits.
8. Return the roast to the pot. Add bay leaf and thyme. The liquid should come about halfway up the meat, not fully cover it.
9. Cover tightly with the lid and transfer to the oven.
• Whole roast: Cook 3½–4 hours, until fork-tender
• Cubed stew meat: Cook 2–2½ hours maximum
10. About 30 minutes before cooking is complete, tuck carrots and potatoes around the meat.
11. Re-cover and continue cooking until the potatoes and vegetables are tender and meat is meltingly soft.
12. Remove meat and vegetables from the Dutch oven. Optional, tent loosely with foil or cover with lid and rest 10–15 minutes.
13. For gravy (optional): Whisk flour with ¼ cup cold water, then stir into simmering juices until thickened.
14. Adjust salt and pepper to taste.
Serving
Slice the roast against the grain.
Serve with carrots and potatoes, spooning rich gravy over everything. Don’t forget crusty bread for dipping.
Tips for Absolute Tenderness
• Low heat + long cook time allows collagen to break down into gelatin for ultra-tender meat
• Add vegetables late to avoid mushy carrots and potatoes
• Tomato paste (or a small tomato) adds depth without turning it into a tomato-based stew