Classic Yankee Pot Roast

Name: Classic Yankee Pot Roast
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6
Cuisine: American
Ingredients: 2.5 to 3 pounds chuck roast; 2 teaspoons kosher salt; 1.5 teaspoons ground black pepper; 0.5 cup all purpose flour; 2 tablespoons vegetable oil; 1 cup chopped celery; 1 cup chopped carrots; 1.5 cups chopped onion; 1 pound baby potatoes; 3 cloves garlic, minced; 1 cup dry red wine; 2 cups beef broth; 2 tablespoons tomato paste; 2 sprigs fresh thyme or 1 teaspoon dried thyme; 2 sprigs fresh rosemary or 1 teaspoon dried rosemary; 1 bay leaf

This tender, fall apart pot roast with hearty vegetables and rich red wine gravy is the ultimate cozy comfort meal.

By Enzo81 Kitchen· American· November 2, 2026

enzo81.xyz

Prep

30 minutes

Cook

4 hours

Total

4 hours 30 minutes

Serves

There is nothing quite like a slow cooked pot roast to warm up the house on a chilly day. This is one of my favorite Sunday dinners because it is a complete meal in one pot, which means less time cleaning up and more time enjoying the table with family.

To make this extra special, make sure you really sear the meat well before adding the liquid. That deep brown crust on the beef is what gives the gravy its beautiful color and intense flavor. If you prefer to set it and forget it, you can easily adapt this method for your slow cooker too.

Ingredients

2.5 to 3 pounds chuck roast
2 teaspoons kosher salt
1.5 teaspoons ground black pepper
0.5 cup all purpose flour
2 tablespoons vegetable oil
1 cup chopped celery
1 cup chopped carrots
1.5 cups chopped onion
1 pound baby potatoes
3 cloves garlic, minced
1 cup dry red wine
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
1 bay leaf

8Instructions

1
Preheat your oven to 325 degrees Fahrenheit.
2
Pat the beef roast dry with paper towels and season both sides generously with salt and pepper.
3
Dredge the roast in the flour until it is lightly coated on all sides.
4
Heat the vegetable oil in a large Dutch oven over high heat. Add the roast and sear for 5 to 6 minutes per side until a dark crust forms, then remove the meat to a plate.
5
Reduce the heat to medium. Stir in the tomato paste, red wine, and beef broth, using a spoon to scrape up the browned bits from the bottom of the pot.
6
Place the roast back into the pot and add the garlic, thyme, rosemary, and bay leaf. Cover the Dutch oven and bake for 2.5 to 3 hours, or until the beef is very tender.
7
Carefully add the celery, carrots, onion, and baby potatoes to the pot. Cover and cook for another hour until the vegetables are soft.
8
Remove the herb sprigs and the bay leaf before shredding the beef and serving with the gravy.

Tips

If you prefer a thicker gravy, mix one tablespoon of cornstarch with one tablespoon of cold water and stir it into the juices while simmering on the stove for a few minutes. Store leftovers in an airtight container in the fridge for up to three days.

#comfort food #beef #dinner #slow cooked #one pot meal

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