Yankee Pot Roast


Servings: 4


  • 4 pounds whole chuck roast
  • 4 tablespoons oil
  • 3 cloves garlic
  • 2 carrots, chopped
  • 3 celery sticks, chopped
  • 1 onion, chopped
  • 3 cups veal stock
  • 1 cup red wine
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 4 carrots, cut into batonnets
  • 4 parsnips, cut into batonnets
  • 4 tablespoons parsley, chopped


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place a heavy bottomed pot on the stove over medium heat.
  3. Add the oil to the pot and when it is hot, add the chuck (fat side down).
  4. Cook until brown on all sides of the meat and remove from the pot.
  5. Place the rough chopped onion, celery, carrot and garlic in the pot and cook until well browned.
  6. Add the red wine to the pot, reduce by one half.
  7. Put the meat, veal stock, bay leaf and thyme in the pot, bring to a boil and place the pot in the oven uncovered.
  8. Cook the pot roast 2 1/2 hours, turning every half hour. If the sauce reduces too much, add 1 cup of water.
  9. While the pot roast is cooking, roast the carrot and parsnip batonnets in the 350 degrees Fahrenheit oven for 30 minutes. Then cool and place aside.
  10. Remove the pot roast from the oven and take out the meat. Remove excess fat from the sauce.
  11. Puree the sauce and season with salt and peper.
  12. Slice the meat in 1/2 inch slices and arrange on a platter.
  13. Pour the sauce over the meat and garnish with the reheated carrot and parsnip.
  14. Sprinkle with chopped celery.

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