Pot roast is an American dish usually based on a tougher cut of beef that is seared in a pan and simmered in stock or its own juices.
In America, the dish is also known as Yankee pot roast, referring to the fact that it’s most often prepared in New England.
In a Yankee pot roast, vegetables such as carrots, onions, and potatoes are simmered together with the braised beef.
The dish is basically an American variation of the French dish boeuf á la mode, brought over to New Hampshire and Maine by French immigrants.
To bring more flavor to the dish, it is recommended to add some oregano, rosemary, or thyme to the meat and vegetables.
Brought over to the United States from France, pot roast is said to be the descendant of
the of French boeuf à la mode. German immigrants also played a part — they brought a
similar dish called sauerbraten to Pennsylvania and the Mid West. The term pot roast
first appeared in the 19th century; namely, it was first used in 1881. It is today often used
interchangeably with Yankee pot roast, although in the past they were not considered to
be the same dish, as pot roast at first did not include vegetables.
Courtesy of New England Today, this recipe gives you directions how to make a Yankee
pot roast. You can substitute the proposed vegetables with any of your liking and wine
with an equal amount of beef stock.
1 2- to 3-pound beef chuck
kosher or sea salt and freshly
ground black pepper, to taste
4 tbsp olive oil, divided
1 large yellow onion, diced
3 garlic cloves, minced
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 cup medium-bodied red
wine (such as Merlot)
4 cups beef stock, divided
2 tbsp tomato paste
3 large carrots, peeled and cut
into 2-inch pieces
3 celery ribs, cut into 2-inch
2 cups pearl onions, ends
removed and peeled
1 bay leaf, whole
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 Before you start preparing the meat, place the
oven rack in the lower half of the oven and then set
it to preheat at 350 °F.
2 Pat dry the meat, then season it generously
with salt and pepper. Heat two tablespoons of olive
oil in a large Dutch oven over medium-high heat,
then brown the meat evenly on all sides, about five
minutes per side, and transfer the meat to a plate
and set aside.
3 Next, set the heat to medium and add the
remaining two tablespoons of olive oil. Sauté the
onion, garlic, and chopped herbs, often stirring, until
the onions are translucent, for about six minutes.
Now, pour in wine and beef stock to deglaze the pot.
Take care to scrape up all the bits from the bottom.
4 Lastly, add the tomato paste, as well as the
browned meat to the pot, then pour in the beef stock
so that it reaches halfway up the meat. Bring to a
simmer, then remove from the stove, cover with a
sheet of aluminum foil and then with a lid. Place the
pot in the oven and cook for 2 to 2½ hours until the
meat is tender.
meat Beef is the typical choice of most chefs, namely cheaper cuts like chuck,