About
We all know the phrase "as American as apple pie," but what about the meal that comes before that wholesomely patriotic dessert? You need something that embodies the heartiness and vibrancy of the American spirit... something like the Yankee Pot Roast! Beef chuck is seared golden brown and then slow braised in a red wine and beef stock to embolden its beefy, savory flavor, accompanied by tender vegetables and plenty of herb flavors. The result is meat that melts in your mouth and a meal that truly makes a house a home. Yankee Pot Roast asks for a little bit of your time, but the results are oh-so-amazing. Serve it with some apple pie for dessert to create the full American experience!
Ingredients
- 1 (2-3-pound) beef chuck roast
- kosher or sea salt, to taste
- freshly ground black pepper, to taste
- 4 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup medium-bodied red wine
- 4 cups beef stock, divided
- 2 tablespoons tomato paste
- 3 large carrots, peeled and cut into 2-inch pieces
- 3 celery ribs, cut into 2-inch pieces
- 2 cups pearl onions, ends removed and peeled
- 1 bay leaf, whole
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
Directions
Step 1 -Preheat the oven to 350 degrees F. Position a rack in the lower half of the oven.
Step 2 -Pat the chuck roast dry. Season the roast liberally on all sides with salt and pepper.
Step 3 -Set a large dutch oven over medium-high heat, adding 2 tablespoons of olive oil.
Step 4 -Add the beef to the hot oil and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side.
Step 5 -Transfer the roast to a plate.
Step 6 -Lower the heat to medium. Add the remaining olive oil to the heat.
Step 7 -Add the onion, garlic, chopped rosemary, and chopped thyme, cooking until the onions are translucent, about 6 minutes.
Step 8 -Add the wine and 1 cup of beef stock, scraping up the browned bits from the bottom of the pot with a wooden spoon.
Step 9 -Add the tomato paste, stirring to combine.
Step 10 -Transfer the roast back to the dutch oven.
Step 11 -Add enough of the remaining beef stock to come a little more than halfway up the roast.
Step 12 -Bring the sauce to a simmer.
Step 13 -Remove the sauce from the heat.
Step 14 -Cover the dutch oven top with a sheet of foil, then with the lid.
Step 15 -Transfer the pot to the oven and cook until the beef is tender, about 2 hours to 2 hours and 30 minutes. Check on it as it cooks to make sure there is enough cooking liquid and the liquid is simmering rather than boiling.
Step 16 -Place the carrots, celery, pearl onions, bay leaf, rosemary sprigs, and thyme springs around the roast in the dutch oven.
Step 17 -Cover the dutch oven again and cook until the vegetables are tender and a paring knife stuck into the meat slips in easily without resistance, about 20-30 minutes.
Step 18 -Transfer the roast to a plate and tent it with foil to rest for 15 minutes.
Step 19 -Slice the roast against the grain, then pull the beef into chunks.
Step 20 -Discard the bay leaf and the herb sprigs.
Step 21 -Arrange the beef and vegetables on a platter.
Step 22 -Serve.
