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Yankee Pot Roast with Root Vegetables
Melissa Hart

Yankee Pot Roast with Root Vegetables

A blue-plate pot roast should arrive in fork-tender slabs, not dry shreds. Brown the chuck, braise it slowly and add the vegetables late enough that they keep their shape. The gravy comes from the pot rather than a packet.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 lbs boneless chuck roast
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tbsp neutral oil
  • 2 large yellow onions cut into wedges
  • 3 cloves garlic smashed
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 1/2 lbs carrots cut into 2-inch pieces
  • 1 1/2 lbs Yukon Gold potatoes quartered
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season the roast with the salt and pepper, heat the oil in a Dutch oven and brown the meat for 5 minutes per broad side.
  2. Transfer the roast, brown the onion wedges for 5 minutes and stir in the garlic and tomato paste for 1 minute.
  3. Return the roast, add the broth and thyme, cover and braise at 325°F for 2 1/2 hours.
  4. Add the carrots and potatoes, cover and continue braising for 45 to 60 minutes until the beef is at least 145°F and fork-tender and the vegetables hold their shape.
  5. Rest the roast for 15 minutes, whisk the cornstarch and water into the simmering pot liquid and cook for 2 minutes before serving.