Yankee Pot Roast

  • 3 hrs 30 mins total
  • 30 mins prep
  • 3 hrs cook
  • serves 6 

Yankee Pot RoastSkip To The Recipe

Best designed to be an economical dish, relying on cuts of meat that are not often used surrounded by in-season vegetables.

This chuck roast recipe is well worth giving it a try, you will not be disappointed at all. A perfect Sunday night family night dinner. However, do not rush it and my advice to you is to start early in the day cooking it, as it will take a few hours before you can sit down and enjoy the tenderness of the meat with the vegetables.

A fantastic Dutch oven pot roast that is hearty and comforting food. A sure crowd-pleaser and a classic dish that never goes out of style.

How do you make Yankee Pot Roast?

Even though this recipe is lengthy, it is quite simple. The chuck beef is perfectly seared and then baked to perfection for hours in a low-temperature oven.

As you can see from the recipe the sweet potatoes and beets are cooked separately. Furthermore, blanching the carrots, celery, asparagus, and green bean which are all added in the last 20 minutes of cooking.

This step will allow the vegetables to keep their shape and be perfectly cooked.


  • Prepare all the vegetables before starting.
  • Select a chuck roast or any marbled beef roast.
  • Yankee Pot Roast can be prepared a day in advance and reheated. The flavors will intensify and only will get better as it sits in the braising liquids.
  • The cinnamon stick,  how odd may it sound to you, gives a fantastic flavor to the meat.

Side Dishes:

The best side dish is mashed potatoes. However, you may also want to try:

Potatoes with Basil

Roasted Rosemary Potatoes

You may also like:

Cornish Game Hen with Whiskey and Cream Sauce

Turkey Sausage Boulettes

Giangi's Kitchen Signature
Nutrition Facts
Yankee Pot Roast
Amount Per Serving
Calories 1335 Calories from Fat 819
% Daily Value*
Fat 91g140%
Saturated Fat 39g244%
Cholesterol 331mg110%
Sodium 3457mg150%
Potassium 2410mg69%
Carbohydrates 50g17%
Fiber 10g42%
Sugar 15g17%
Protein 81g162%
Vitamin A 20730IU415%
Vitamin C 29.7mg36%
Calcium 240mg24%
Iron 10.9mg61%
* Percent Daily Values are based on a 2000 calorie diet.
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Yankee Pot Roast

  • 3 hrs 30 mins total
  • 30 mins prep
  • 3 hrs cook
  • serves 6 


Original recipe yields 6 servings

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  • 4 to 5 pounds beef chuck
  • 1 tablespoon salt
  • 1 tablespoon ground pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon celery salt
  • 1/2 cup olive oil
  • 6 cups chopped yellow onion
  • 3 cups chopped carrots
  • 4 cups chopped celery
  • 10 thinly sliced garlic cloves
  • 4 cups sodium free beef broth
  • 1/4 cup beef base
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 tablespoons minced fresh thyme
  • 2 teaspoons rosemary, chopped
  • 3/4 cup unsalted butter
  • 3/4 cup unbleached all purpose flour
  • 1 medium, peeled and cut into large chunks golden beet
  • 1 medium peeled and cut into large chunks sweet potatoes
  • 1 tablespoon olive oil
  • 1 1/2 cup diced into 1 1/2 inch pieces carrots
  • 2 1/2 cup diced into 1 1/2 inch pieces celery
  • 1/2 bunch cut into 1 1/2 inches pieces asparagus
  • 4 ounces trimmed and cut into 1 1/2 inches pieced green beans
  • 2 tablespoons unsalted butter


  1. Preheat oven to 275°. Season the beef on both sides with salt, pepper, granulated garlic, and celery salt. Heat the olive oil in a large Dutch oven or heavy pot with a lid over high heat. When hot, place the beef in the Dutch pot and brown well, 4 to 5 minutes on each side. Lift the beef chuck out of the pot and reserve, keeping the pot with the beef drippings over medium heat.

  2. Place the onions in the pot until caramelized. Add the carrots, celery, and sliced garlic and sauté for 5 minutes.

  3. Add the beef broth, beef base, bay leaf, cinnamon stick, rosemary, and thyme.

  4. Return the beef to the pot and bring the liquid to a boil. Cover the pot and place in the oven for 3 to 3 ½ hours, until fork tender.

  5. While the pot roast cooks, prepare the roux. Melt the butter in a sauté pan over medium-low heat and whisk in the flour. Continue to whisk, scraping any browned bits from the bottom of the pan, until the flour mixture becomes a pale brown color and smells toasted and nutty, 15 to 20 minutes. Scrape the roux out of the pan with a rubber spatula and reserve

  6. Place the beet and sweet potatoes chunks on a baking sheet, cover the vegetables with 1 tablespoon olive oil, and roast in the oven (with the pot roast) for 45 minutes or until tender.

  7. Fill a large pot with water and salt and bring to a boil. Working in batches, blanch the carrots, celery, asparagus, and green beans until each vegetable is just tender and cooked through. Drain and cool in an ice bath (half ice cubes and half water in a large bowl). Drain from the ice bath and set aside.

  8. When the pot roast is tender and finished cooking, remove the pot from the oven, gently remove the beef from the pot, and transfer it to a large plate while you prepare the sauce.

  9. Carefully place the pot roast on a burner over medium heat. Remove the cinnamon stick and bay leaf from the pot. Bring the liquid to a boil. Puree the liquid until smooth with a stick blender. Add the roux and puree until smooth. Simmer for 20 minutes and season to taste with salt and pepper. Place the pot roast in the sauce along with the roasted beet and sweet potato chunks and the blanched vegetables and heat through.

  10. Stir 2 tablespoons of butter into the sauce. Break the beef up into large chunks with a metal spoon. Keep warm.

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Comments (12) Post a Reply

  1. Akshita says:

    Thank you the detailed steps as well as tips! Will try this sometime soon 🙂

    1. Giangi Townsend says:

      You are more welcome Akshita. I am glad they are helpful.

  2. Kayla DiMaggio says:

    Loved this yankee pot roast! It was so delicious and easy to make and it was cheap because of the chuck roast!

    1. Giangi Townsend says:

      Thank you Kayla, Love the good price point of this dish.

  3. Luca says:

    It was very easy to make following detailed instructions. Everyone loved it in my family.

    1. Giangi Townsend says:

      Thank you Luca, so happy everyone enjoyed it.
      Thank you for stopping by Giangi’s Kitchen

  4. Jean says:

    Im curious about the addition of cinnamon, sounds like a great family meal to enjoy!

    1. Giangi Townsend says:

      The cinnamon gives depth to the flavor without changing it. It sure is a great recipe for a Sunday night family dinner.
      Thank you for stopping by Giangi’s Kitchen!

  5. Emily Flint says:

    I love this classic recipe and all of the tips are so helpful. Thanks for sharing this recipe!

    1. Giangi Townsend says:

      The pleasure is all mine, Emily. It is a great recipe and hopefully, all my tips will be of help.
      Thank you for stopping by

  6. Cindy Mom, the Lunch Lady says:

    I love pot roast, but never make it often enough. I love the addition of the cinnamon stick in your recipe!

    1. Giangi Townsend says:

      The cinnamon gives it a deeper flavor. Fall is here and that is when pot roasts are more predominant in my cooking.

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