Yankee Pot Roast


  • 4 pound piece of chuck
  • 4 tablespoons oil
  • 3 cloves garlic
  • 2 carrots roughly chopped
  • 3 celery sticks roughly chopped
  • 1 medium onion roughly chopped
  • 3 cups veal stock
  • 1 cup red wine
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 4 carrots cut batonnets
  • 4 parsnips cut batonnets
  • 4 tablespoons chopped parsley


  1. 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. Brown all sides of the meat and remove from the pot.
  2. Place the rough chopped onion, celery, carrot and garlic into 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 into the pot, bring to a boil and place the pot in the oven uncovered.
  3. Cook the pot roast 2 1/2 hours, turning every half hour. If the sauce reduces too much, add 1 cup of water.
  4. While the pot roast is cooking, roast the carrot and parsnip batonnets in the 350° F oven for 30 minutes. Cool and place aside.
  5. 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 pepper.
  6. Slice the meat in 2 inch slices and arrange on a platter. Pour the sauce over the meat and garnish with the reheated carrot and parsnip. Sprinkle with chopped parsley.

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