Yankee Pot Roast

Name: Yankee Pot Roast
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb Chuck or bottom round roast; 2 Onions, quartered; 1 cup Carrots; 1 cup Celery; 2 cups Beef broth; 1 cup Red wine; 1 tsp Thyme; 3 tbsp Flour; 4 tbsp Butter

Braised chuck with carrots, potatoes, pearl onions in rich pan gravy.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Hard

Ingredients

4servings

Chuck or bottom round roast3 lb
Onions, quartered2
Carrots1 cup
Celery1 cup
Beef broth2 cups
Red wine1 cup
Thyme1 tsp
Flour3 tbsp
Butter4 tbsp

Instructions

1
Sear hard
Dredge the roast in flour and sear in hot oil to develop a Maillard crust.
2
Add the aromatics
Add the aromatics, broth, wine, and thyme.
3
Braise low
Braise covered in the oven until the collagen dissolves and the meat is tender.
4
Remove the meat
Remove the meat.
5
Thicken the gravy
Thicken the residual broth with a beurre manié (kneaded butter and flour) to create a glossy, lump-free gravy.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 1024
Fat: 69g
Carbs: 14g
Protein: 77g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 7 of 9 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Dutch oven

Heavy walls and a tight lid hold a low, even simmer for hours without scorching the bottom.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.
Deep-fry / candy thermometer — Frying and sugar work both depend on holding a narrow temperature band you cannot judge by eye.

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