Yankee Pot Roast

  • PREP: 10min

  • COOK: 8h 0min

  • SERVES: 4

  • PREP: 10min

  • COOK: 8h 0min

  • SERVES: 4

  • Beef

In New England tradition, we are serving up some hearty Yankee pot roast! Typically, this pot roast dish sticks a chuck roast in a slow-cooker with root vegetables such as carrots and potatoes. You can certainly skip the step of searing your roast, but that lovely char is really what infuses the meat with an unbeatable depth of flavor. Plus, if you didn’t, it just wouldn’t be a true pot roast. Our recipe leaves it out, but you can always add a splash of a strong red wine, such as merlot. Also, if you prefer a using a Dutch oven to do all your cooking in, by all means!

Ingredients (12):

  • 1 ButcherBox Chuck Roast
  • 1 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 2 c baby carrots, whole
  • 1 lb small red potatoes, whole (or quartered if large)
  • 2 c pearl onions, peeled, whole
  • 2 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper
  • 8 sprigs fresh thyme
  • 1 ½ c beef stock
  • 1 c crushed tomatoes
  • 1 Tbsp tomato paste

Directions:

  1. Preheat sauté pan on medium high heat.
  2. Pat dry and season chuck roast with kosher salt and freshly ground black pepper.
  3. Add olive oil to hot pan and sear chuck roast, 3 min per side.
  4. Place potatoes, baby carrots, onions and fresh thyme sprigs in slow cooker, put seared chuck roast on top of vegetables.
  5. Deglaze pan with beef stock. Scrape bits off the bottom of pan. Add crushed tomatoes and tomato paste. Whisk to break up tomato paste. Simmer for 2 min then pour over chuck roast and vegetables.
  6. Set slow cooker on high setting for 6-8 hrs, or low setting for 12-16 hrs. Enjoy!

Happy Eating!

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