Classic Yankee Pot Roast with Root Vegetables
Experience the comforting flavors of a traditional Yankee Pot Roast. This hearty dish features a succulent chuck roast braised to perfection alongside a medley of aromatic vegetables and fresh herbs. The rich, savory broth is deeply infused with the essence of the slow-cooked ingredients, providing a nourishing meal that's perfect for family gatherings or a cozy dinner at home. Serve it alongside the deliciously tender root vegetables to complete this classic dish that has been loved for generations.
N/A
Servings
367
Calories
16
Ingredients
Ingredients
Chuck roast
4-6 lbs (Seasoned with salt and black pepper)
Onions
2 (Large diced)
Carrot
1 (Large diced)
Celery ribs
2 (Large diced)
Garlic cloves
4 (Whole)
Thyme
3 tablespoons (Chopped)
Bay leaves
3 (Whole)
Rosemary
1 tablespoon (Chopped)
Veal stock
18 ounces (Liquid)
Chicken stock
18 ounces (Liquid)
Canola oil
1/4 cup (For searing)
Salt
To taste
Black pepper
To taste
Baby potatoes
1 lb (Whole)
Baby carrots
12 (Whole)
Cipollini onions
10 (Whole)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a heavy gauge pot with at least 6-inch sides, season the chuck roast generously with salt and black pepper. Allow the roast to sit at room temperature while you prepare the vegetables.
3
Dice the onions, carrot, and celery into large chunks. Leave the garlic cloves whole, and roughly chop the thyme and rosemary.
4
Heat the canola oil in the pot over medium-high heat. Once hot, carefully add the seasoned roast and sear it on all sides until it develops a golden-brown crust, about 10 minutes. Avoid moving the roast too much to ensure even browning.
5
Once seared, remove the roast from the pot and set it aside. Add the diced onions, carrot, celery, and whole garlic cloves to the pot. Lightly caramelize the vegetables for about 5-7 minutes, scraping up the fond from the bottom of the pot.
6
Add the chopped thyme, rosemary, and bay leaves to the pot, cooking for an additional 2-3 minutes until fragrant.
7
Return the roast to the pot, nestling it among the vegetables. Pour the veal and chicken stock around the roast, ensuring the liquid does not cover the meat completely. Cover the pot with a lid.
8
Place the pot in the preheated oven and braise for 2.5 hours, turning the roast every 30 minutes to ensure even cooking.
9
After 2.5 hours, remove the pot from the oven. Carefully take the roast out and set aside. Strain the cooking liquid through a fine mesh strainer, discarding the solids.
10
Return the strained liquid to the pot and add the baby potatoes, baby carrots, and cipollini onions. Place the roast back into the pot with the vegetables and cover.
11
Cook in the oven for an additional 30-40 minutes, or until the vegetables are tender.
12
Serve the roast sliced with the vegetables and drizzled with the flavorful broth. Enjoy this classic comfort dish with your favorite sides.
Nutrition Information
20
Fat
25
Carbs
30
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Yankee Pot Roast with Root Vegetables?
It is a traditional, slow-cooked beef dish featuring a chuck roast braised with herbs, stock, and a variety of root vegetables like potatoes and carrots.
What cut of beef is best for this pot roast?
This recipe specifically calls for a 4-6 lb chuck roast, which becomes tender and succulent during the long braising process.
At what temperature should the oven be set?
The oven should be preheated to 325°F (163°C) for the braising process.
How long does the roast need to braise initially?
The roast should braise in the oven for 2.5 hours before adding the final root vegetables.
What are the nutritional values per serving?
Each serving contains approximately 367 calories, 20g of fat, 25g of carbohydrates, and 30g of protein.
How many garlic cloves are used in the recipe?
The recipe uses 4 whole garlic cloves to infuse flavor into the braising liquid.
What herbs are used for seasoning?
The dish is seasoned with fresh chopped thyme, rosemary, and whole bay leaves.
What kind of stock is used for the braising liquid?
A combination of 18 ounces of veal stock and 18 ounces of chicken stock is used to create a rich broth.
Why is the roast seared before braising?
Searing the roast for about 10 minutes helps develop a golden-brown crust and deepens the overall flavor of the dish.
How often should I turn the roast while it is in the oven?
You should turn the roast every 30 minutes during the 2.5-hour braising period to ensure even cooking.
When do I add the baby potatoes and carrots?
The root vegetables are added after the initial 2.5 hours of braising and after the cooking liquid has been strained.
How long do the vegetables take to cook?
Once added to the pot, the baby potatoes, carrots, and onions cook for an additional 30-40 minutes until tender.
What type of onions are used as a side vegetable?
In addition to the diced onions in the broth, 10 whole cipollini onions are added toward the end of the cooking process.
Should the liquid completely cover the meat?
No, the recipe specifies that the stock should be poured around the roast, ensuring it does not cover the meat completely.
What should I do with the cooking liquid before adding the vegetables?
You should strain the cooking liquid through a fine mesh strainer and discard the solids before returning the liquid to the pot.
What is the purpose of the canola oil?
1/4 cup of canola oil is used to sear the meat and caramelize the aromatic vegetables.
How is the pot roast served?
The roast is sliced and served alongside the tender root vegetables, drizzled with the flavorful strained broth.
What are the primary aromatics used in the initial cook?
Large diced onions, carrots, celery, and garlic cloves are caramelized to form the flavor base.
How many baby carrots are included?
The recipe calls for 12 whole baby carrots.
How many baby potatoes are needed?
One pound of whole baby potatoes is required for this dish.
Is it necessary to use both veal and chicken stock?
Yes, the blend of both stocks provides a specific depth of flavor intended for this classic Yankee style.
What should I do if the meat is moving too much during searing?
Avoid moving the roast too much while searing to ensure it develops an even, golden-brown crust.
How much thyme and rosemary are required?
The recipe uses 3 tablespoons of chopped thyme and 1 tablespoon of chopped rosemary.
What size should the diced vegetables be?
The initial onions, carrot, and celery should be cut into large chunks.
What is the significance of the fond?
The fond is the browned bits at the bottom of the pot; scraping them up while caramelizing vegetables adds intense flavor to the sauce.
Can I leave the garlic whole?
Yes, the recipe specifically instructs to leave the garlic cloves whole.
How many bay leaves are used?
The recipe requires 3 whole bay leaves.
Is this recipe suitable for family gatherings?
Yes, it is described as a nourishing meal perfect for family gatherings or a cozy dinner at home.
What type of pot is recommended?
A heavy gauge pot with at least 6-inch sides is recommended for this braised dish.
How long should the meat sit at room temperature?
The roast should sit at room temperature after being seasoned while you prepare the vegetables.