Hearty and wholesome, this Yankee Pot Roast recipe from chef Peter Davis is the perfect comfort food for a wintry weekend. By definition, “Yankee” Pot Roast features slow-cooked chuck paired with root vegetables; this one uses carrots and parsnips, but if you’re more of a meat & potatoes person, feel free to substitute spuds. It may take a few hours to cook, but the prep is simple and the finished product is worth the wait.
- 4 tablespoons oil
- 4 pound piece of chuck
- 1 medium onion, roughly chopped
- 3 celery sticks, roughly chopped
- 2 carrots, roughly chopped
- 3 cloves garlic
- 1 cup of red wine
- 3 cups of veal stock
- 2 bay leaves
- 2 sprigs of fresh thyme
- 4 carrots, cut batonnets*
- 4 parsnips, cut batonnets*
- 4 tablespoons chopped parsley
- Preheat the oven to 350° F. Place a heavy bottomed pot on the stove over medium heat.
- Add the oil to the pot and when it is hot, add the chuck (fat side down). Cook the fat side until brown all sides of the meat and remove from the pot.
- Place the rough chopped onion, celery, carrot and garlic to the pot until well browned.
- Add the red wine to the pot, reduce by one half. Put the meat, veal stock, bay leaf and thyme in the pot, bring to a boil and place the pot in the oven uncovered.
- Cook the pot roast 2 ½ hours, turning every half hour. If the sauce reduces too much, add 1 cup of water.
- While the pot roast is cooking, roast the carrot and parsnip batonnets in the at 350° F oven for 30 minutes. Cool and place aside.
- Remove the pot roast from the oven and take out the meat. Remove excess fat from the sauce. Puree the sauce and season with salt and peper.
- Slice the meat in ½ inch slices and arrange on a platter. Pour the sauce over the meat and garnish with the reheated carrot and parsnip. Sprinkle with chopped celery.