Main Dishes
Yankee Pot Roast | Recipe With A History
This classic Yankee pot roast recipe isn’t just delicious, it’s the essence of the New England kitchen. Learn more about the dish’s history.
By Aimee Tucker|May 09 2018|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
Ingredients
Instructions
Love this article. I too make pot roast with whatever is available. So delish every time!
Grew up on Yankee Pot Roast and make it today in a slow cooker. Enjoy the left overs. So good this comfort food.
Just bought a grass fed chuck roast piece of beef, celery, parsnip, onions, beef stock and will add red wine to simmer down. Will add plop of sour cream on top with parsley, rainy day comfort food.
Think it is so great that you publish and continue the feature Mary’s Farmfact with articles from her past features! So much a part of Yankee and to continue this is fantastic and enjoyed each and every issue. Thank you for keeping the familiar comfy feeling these articles portray in each issue of Yankee.
For visitors to New England and especially Boston, the pot roast at Durgin Park is the closest to my grandmothers..
Remember when buying a pot roast was a way to stretch your budget? Now it stresses your budget to pay over $5.00 a lb !!
I grew up with good old fashioned New England pot roast. Cannot beat this for winter comfort food. A few years back I was enjoying a beer while checking the roast, and just for no reason at all I poured about half that can of beer into the pot, maybe an hour before it was done. It was incredibly tasty, adding a richness I did not quite expect. It’s now my standard way of making pot roast. Even lite beer works!
Guinness, better still!
What can I use to substitute the flavor of the onions? I wanted to cook this for company and one of my guests does not like onions. Any suggestions?
Use onion powder or Scallons
I personally do not like to eat beef, however, since my husband like so many Americans are working through this C-virus19, & he has been saying how he’d like a pot roast dinner. I saw your recipe for Yankee Pot Roast & love that it has fresh rosemary & thyme, something I grow in my herb garden. Your recipe , I believe I will try & surprise him. I wrote the ingredients for when I ‘ll go to the store & purchase . Thank you for inspiring me. Have a good day
What about the rich gravy
I am confused. I was told years ago that the term “Yankee Pot Roast” came from the orient and was the way oriental culture cooked for the “Yankee” traders. Asian spices were added because Asian cooks thought it would taste better with the Hot Garlic ans Hossin sauces. Please set me straight, can’t stop adding the Asian sauces.