This delicious-tasting Yankee Pot Roast is made with love. Organic root vegetables include rainbow carrots, potatoes, herbs, and spices. The Yankee Pot Roast is flavorful and slow-cooked to tender perfection in a crockpot, Dutch Oven, oven, or stovetop.
Yankee Pot Roast is one of my favorite comfort meals. I like to make it for weeknight suppers or when we have guests. You can’t beat the ease of making this recipe or cleaning up. You add everything to the Crockpot and just let it cook to perfection.
One of the things I love about a flavorful pot roast is you can always repurpose it into other recipes if you have leftovers. You can use it for sandwiches, sliders, stew, or beef and veggie soup. It’s one of the incredibly versatile meals.
The Equipment needed is minimal. You have all you need if you have a cutting board, paring knife, sharp kitchen knife, Crockpot, Slow Cooker, Dutch Oven, or even an Instapot. You can serve it from the cooking vessel or on a fancy platter.
What Equipment is Suggested For The Yankee Pot Roast
- Cutting board
- Paring knife
- Sharp kitchen knife
- Crockpot, Slowcooker, Instapot, or Dutch Oven
- Serving platter (optional)
The nice thing about this tender and juicy Yankee Pot Roast is it requires minimal ingredients. You probably already have them in the refrigerator or pantry. You need a roast, potatoes, carrots, and a few spices. Of course, you can do a gravy, which can be homemade, or a gravy packet can be used.
What Ingredients do I Need For The Yankee Pot Roast
- Beef Chuck Roast
- Kosher Salt
- Ground black pepper
- Yellow Onion (Optional)
- Bay leaves
- Red wine (Table wine)
- Beef low sodium broth or beef stock
- Worcestershire sauce
- Red potatoes or gold potatoes
- Organic baby carrots, rainbow carrots, or whole carrots
- Gravy packet (Optional)
- Fresh Parsley
- German-American Bock Beer Beef Roast is a tender, juicy, delicious, comforting roast recipe your family and friends will love. marinated in Bock Beer, garlic, and a touch of German whole grain mustard, Worcestershire sauce, garlic cloves, and whole peppercorns.
- Flank Steak With Chimichurri is one of those deliciously flavorful yet economical recipes you’ll love. Marinated in a mojo until tender and juicy, seasoned, grilled, and topped with fresh homemade authentic Chimichurri sauce.
- Kentucky Bourbon Steak Bites with Mushrooms and Onions is deliciously easy to make. Who doesn’t love a thick, juicy strip steak this time of the year?
What are The Tips for Making The Yankee Pot Roast?
- Boneless chuck roast is my pick for a pot roast. It has outstanding marbling, making the roast tender and juicy when braised. Cut from the shoulder just above the short rib. It is a more challenging cut of meat but much more affordable.
- Season with kosher salt and freshly ground black pepper on both sides. You can add other seasonings, which is unnecessary and lets the chuck roast flavor shine through.
- Sear both sides of the roast before placing it in the crockpot or slow cooker. Be careful not to over-brown the roast. Just enough to add a light crust.
- If changing the cooking appliance, adjust the time and temp settings. Otherwise, your roast will be over or underdone—Crockpot vs. Instapot.
- Add the veggies halfway into the cooking process, and they will not be overly soft unless you like them that way.
What are Some Helpful Hints For the Roast?
- Use fresh parsley instead of dried. The dried is tasteless and doesn’t look very pretty. You can find it at any market almost for about $1.25.
- The wine doesn’t have to be expensive, but it does need to be a wine you enjoy, or it will ruin the flavor. Cooking wine is a no-go.
- Use oil to suit the smoke point of searing your roast. That is a crucial step. So don’t use olive oil as it does not meet the smoke point of searing.
- Feel free to add other ingredients, such as celery, parsnips, and fresh local garlic.
- Always taste and reason to your or your family’s standards for the best results before serving.
Yankee Pot Roast
- Cutting Board
- Paring knife
- Sharp kitchen knife
- Serving platter
- 5 Pound Chuck Roast
- Kosher Salt Coarse
- Black pepper Coarse
- 2 Tablespoons Oil
- 2½ cups Beef broth low sodium
- ½ cup Wine red table wine
- 1 Tablespoon Worcestershire sauce or to taste
- 2 Bay leaves
- 1 large yellow onion optional
- 1-12- ounce package Baby carrots I use organic Rainbow carrots
- 10 small Red Potatoes or larger halved
- 3 Tablespoons Parsley chopped
- Gather all the equipment and prep all of the ingredients before getting started.
- Meanwhile, season your chuck roast thoroughly. Then preheat a cast-iron skillet or metal skillet to medium-high heat. Add the correct smoke point oil before adding the seasoned roast. Sear on both sides until you have a light crust. This seals in the juices.
- Place seared roast in a Crockpot. Add wine, beef broth, Worcestershire sauce, and bay leaves. Turn the crockpot on high heat. Cook for about 3 hours before adding yellow onion, potatoes, and carrots. Let the Yankee Pot Roast continue to cook for another 2 hours. Adjust times if using a low cooking setting. Check seasonings before serving.
- Serve with either Homemade gravy or a favorite brand. Garnish with fresh chopped parsley.