Yankee Pot Roast

4.13 avg. rating (82% score) - 16 votes

Yankee Pot Roast

This version of Yankee Pot Roast was adapted from the recipe used at the Griswold Inn.

Total Time: 30
Yield: 8 servings


  • 1 5-pound top round or chuck roast, tied with butcher's twine
  • Kosher or sea salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup red wine
  • 1 large white onion, diced medium
  • 2 carrots, diced medium
  • 6 celery ribs, diced medium
  • 4 garlic cloves, crushed
  • 1 cup beef stock


Heat oven to 325°. Season meat with salt and pepper on all sides. In a Dutch oven over high setting, heat oil and sear roast on all sides. Remove roast and deglaze pan with red wine. Add vegetables and return roast to pan. Add stock and cover. Roast 3 to 4 hours, until tender. Remove from pan and untie. Tent with foil. With an immersion blender or in a food processor, purée vegetables and braising juices. Slice Yankee pot roast and serve with sauce on the side.

  • Brenda

    Thanks for pointing that out, Richard. We have fixed the Yankee pot roast recipe. Enjoy!

  • Richard

    It seems that this pot roast recipe is incomplete. Part of the directions is missing.
    Would appreciate having the missing part. Thank you.

  • Oh. My. Goodness…. I never thought I would find a recipe to beat my mom’s pot roast, but this one has. I could not help but add a bay leaf to the mix, but otherwise, followed the recipe exactly. The house smelled great all afternoon, meat was tender, and the gravy was out of this world. (of course I removed the bay leaf before blending w/ immersion.) We could not stop eating this. Will be my next special meal for non-vegetarian company. Thanks!

  • The depth of flavor is amazing – and the puree of vegetables and juices is perfect. My husband kept eating because it was so good, not because he was hungry. The aroma throughout the house is an extra benefit.


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