One Pot Dutch Oven Yankee Pot Roast with Veggies and Gravy
Dutch Oven Yankee Pot Roast is a comforting and hearty one-pot meal, perfect for the entire family to enjoy over freshly steamed rice or with a side of dinner rolls or biscuits.
The addition of selected root vegetables makes this Yankee Pot Roast stand apart from a classic pot roast, adding bulk to the meal as well as additional flavor!
WHAT YOU SHOULD KNOW ABOUT DUTCH OVEN YANKEE POT ROAST
Yankee pot roast differs from a traditional pot roast in that the chuck gets cooked and served with root vegetables instead of just being braised in a seasoned beef broth liquid.
This dish originates from New England, hence “Yankee” in Yankee Pot Roast, and calls for inexpensive ingredients full of flavor.
WHAT KIND OF VEGETABLES WORK BEST IN THIS YANKEE POT ROAST?
Hardy vegetables, such as root vegetables, are best for any slow cooking dutch oven recipe. That’s why I’ve used carrots, onions, and potatoes. You could also choose to use other root vegetables such as celery, turnips, parsnips, and sweet potatoes.
CAN I MAKE YANKEE POT ROAST IN THE SLOW COOKER INSTEAD?
Absolutely! If the slow cooker has a saute function, then you can brown the roast in the slow cooker pot instead of a pan, add all of the other ingredients, and then cook on LOW for 6-8 hours. It's a great lazy day meal that takes little prep besides searing the meat first before placing in the slow cooker.
WHAT OTHER CUTS OF MEAT ARE SUITABLE FOR THIS RECIPE?
Boneless chuck roast is the best cut of meat for this recipe because of its tenderness and flavor. Another option includes brisket as it tenderizes well and falls apart easily.
If you want a leaner cut of beef then consider round (bottom or top round). While it pulls apart easily it is a little drier than the fattier cuts of meat.
STORAGE AND FREEZING TIPS
My Yankee pot roast can be made the day before and stored in the refrigerator in an airtight container, ready to be reheated in the oven the following day.
Leftover pot roast can be stored in an airtight container in the fridge for up to 5 days or you can freeze it for up to 3 months.
WHAT CAN I SERVE WITH THIS YANKEE POT ROAST?
Serve this flavorful pot roast over freshly steamed white rice or with a side of homemade dinner rolls, flaky biscuits, or a leafy salad. Personally, I would enjoy it over a big pile of mashed potatoes!
TIPS FOR MAKING MY DUTCH OVEN YANKEE POT ROAST
- Better than Bouillon is a great beef broth brand, but you can use any brand that you prefer. Opt for low-sodium if you need to keep salt low in your diet.
- Add in some red wine to cook the ingredients in but then reduce the amount of broth. The red wine will deepen the flavor of the dis,h with the alcohol burning off as the dish cooks. Beer is another interesting option to consider.
- Make sure that you use a thick Dutch Oven pot or a thick pot with an oven-safe lid so that the ingredients are cooked evenly.
Dutch Oven Yankee Pot Roast
Ingredients
Method
- Preheat oven to 300°F.
- Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
- Cover and bake at 300° for 2 1/2 hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.
