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Yankee Pot RoastChris Carle from Coach's Bar & Grill

Yankee Pot Roast
Posted: 03/2/2016


2 Tbsp. olive oil

1 (3-lb.) boneless chuck roast, trimmed

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 c. coarsely chopped onion

1 c. dry red wine

4 thyme sprigs

1 rosemary sprig

3 garlic cloves, chopped

2 c. low salt beef stock

1 bay leaf

4 large carrots, peeled and cut diagonally into 1-inch pieces

2 lbs. red potatoes, peeled and cut into 2-inch pieces 

Coach's Bar & Grill


Preheat oven to 350º

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion and garlic to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, rosemary, beef stock, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs, rosemary sprig, and bay leaf from pan; discard. S Serve roast with vegetable mixture and cooking liquid and some crusty bread. Garnish with thyme leaves, if desired.

Cook Time: 1 1/2 hours