AmericanYankee pot roast
Yankee pot roast: New England's slow-braised beef chuck with carrots, potatoes and onions in its own gravy
Yankee pot roast is the Sunday dinner of New England, simmering through the afternoon in Vermont farmhouses and Boston family kitchens while the windows steam up on a cold day. A whole chuck roast is browned hard, then braised low with onions, carrots and potatoes until it falls apart under a fork, and the liquid turns into a dark, beefy gravy. The usual mistake is pulling it too soon: chuck at 'cooked' temperature is still tough and stringy, and only softens after about three hours, when the connective tissue melts. It is done when a fork twists easily into the meat and the slices pull apart. Serve with the vegetables, gravy and a hunk of bread; leftovers become hash or sandwiches. Chef's tip: dry the beef very well and brown it in two stages, fat side first, until it is the colour of a dark crust of bread; that crust is where all the gravy's flavour comes from.
- Prep
- 25 min
- Cook
- 210 min
- Difficulty
- Medium
- Serves
- 6
- Per serving
- 520 kcal
Ingredients
- 3 ½ lb beef chuck roastin one piece, tied
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 2 onionscut in wedges
- 4 cloves garlicsmashed
- 2 tbsp tomato purée
- 2 tbsp plain flour
- 3 ¼ cups beef stock
- 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme
- 5 carrotscut in 5 cm chunks
- 1 ¾ lb waxy potatoeshalved
- 2 tbsp fresh parsley (optional)chopped
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Method
0/8 doneStep 1: Heat the oven to 300°F (275°F fan). Pat 3 ½ lb beef chuck roast very dry and season all over with 2 tsp salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp vegetable oil in a large casserole over medium-high heat. Brown the beef well on every side, about 12 minutes in all, until deep brown. Lift onto a plate.
12 minStep 3: Lower the heat to medium. Add 2 onions and cook for 5 minutes until browned at the edges, then stir in 4 cloves garlic and 2 tbsp tomato purée for 1 minute.
6 minStep 4: Sprinkle in 2 tbsp plain flour and stir for 1 minute, then whisk in 3 ¼ cups beef stock and 1 tbsp Worcestershire sauce, scraping up the browned bits.
Step 5: Return the beef with any juices, add 4 sprigs fresh thyme and 2 bay leaves, bring to a simmer, cover and braise in the oven for 2 hours.
120 minStep 6: Tuck 5 carrots and 1 ¾ lb waxy potatoes around the beef, cover again and braise for 1 hour more, until the vegetables are tender and a fork twists easily into the meat.
60 minStep 7: Lift out the beef and rest it for 10 minutes. Skim the fat from the liquid and simmer it on the hob for 5 minutes if you want a thicker gravy; remove the herb stalks and bay.
10 minStep 8: Slice or pull the beef into chunks, serve with the vegetables and gravy, and scatter with 2 tbsp fresh parsley.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 52 g
- Carbs
- 30 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yankee pot roast take?
- About 235 minutes in total: 25 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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