Yankee Pot Roast

Best designed to be an economical dish. Using great cuts of marbled meat that are meaty and 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 a result,  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.

Recipe from the Founding Farmers Cookbook.

yankee pot roast

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.

The sweet potatoes and beets are cooked separately. Furthermore, blanching the carrots, celery, asparagus, and green bean and are all added in the last 20 minutes of cooking. Therefore, by doing so, your vegetables will stay nicely intact.

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.
  • You can make the beef broth in advance using your favorite pieces of meat, or purchase an already made one that is sodium-free.
  • The cinnamon stick,  how odd may it sound to you, gives a fantastic flavor to the meat.

Yankee Pot Roast



Side Dishes:

Mashed potatoes are our favorite. 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
Figs and Seared Duck Breast

Yankee Pot Roast

5 from 7 votes
yankee pot roast
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 6
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



  • 5 lbs beef chuck 4 to 5 pounds beef chuck
  • 1 tbsp salt 1 tablespoon salt
  • 1 tbsp ground pepper 1 tablespoon ground pepper
  • 1 tbsp granulated garlic 1 tablespoon granulated garlic
  • 1 tbsp celery salt 1 tablespoon celery salt
  • 0.5 cup olive oil 1/2 cup olive oil
  • 6 cups yellow onion 6 cups chopped yellow onion
  • 3 cups carrots 3 cups chopped carrots
  • 4 cups celery 4 cups chopped celery
  • 10 garlic 10 thinly sliced garlic cloves
  • 4 cups beef broth 4 cups sodium free beef broth
  • 0.25 cup beef base 1/4 cup beef base
  • 1 bay leaf 1 bay leaf
  • 1 cinnamon stick 1 cinnamon stick
  • 2 tbsps thyme 2 tablespoons minced fresh thyme
  • 2 teaspoons rosemary 2 teaspoons rosemary, chopped


  • 3/4 cup unsalted butter 3/4 cup unsalted butter
  • 3/4 cup unbleached all purpose flour 3/4 cup unbleached all purpose flour


  • 1 golden beet 1 medium, peeled and cut into large chunks golden beet
  • 1 sweet potatoes 1 medium peeled and cut into large chunks sweet potatoes
  • 1 tbsp olive oil 1 tablespoon olive oil
  • 1.5 cup carrots 1 1/2 cup diced into 1 1/2 inch pieces carrots
  • 2.5 cup celery 2 1/2 cup diced into 1 1/2 inch pieces celery
  • 0.5 asparagus 1/2 bunch cut into 1 1/2 inches pieces asparagus
  • 4 ounces green beans 4 ounces trimmed and cut into 1 1/2 inches pieced green beans
  • 2 tbsps unsalted butter 2 tablespoons unsalted butter


  • 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.
  • Place the onions in the pot until caramelized. Add the carrots, celery, and sliced garlic and sauté for 5 minutes.
  • Add the beef broth, beef base, bay leaf, cinnamon stick, rosemary, and thyme.
  • 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.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • Stir 2 tablespoons of butter into the sauce. Break the beef up into large chunks with a metal spoon. Keep warm.


Calories: 1335kcal | Carbohydrates: 50g | Protein: 81g | Fat: 91g | Saturated Fat: 39g | Cholesterol: 331mg | Sodium: 3457mg | Potassium: 2410mg | Fiber: 10g | Sugar: 15g | Vitamin A: 20730IU | Vitamin C: 29.7mg | Calcium: 240mg | Iron: 10.9mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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