Yankee Pot Roast
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This Yankee Pot Roast recipe starts with a pan seared, seasoned beef brisket because, unlike a more traditional chuck roast, the brisket has more flavor. Slowly braised in a flavored broth it is served with steamed vegetables and a delicious gravy made from the braising liquid.
What is Yankee Pot Roast?
A traditional New England dinner staple, this Yankee Pot Roast recipe comes via my maternal grandmother who hailed from Boston. This is super easy because after the sear, you load the pot and in the oven it goes. Oh and the aroma that fills your house is just mouthwatering. Another great comfort food memory is this Salisbury steak recipe my mom always made us.
Typically a beef roast is seared and then braised with root vegetables and served with mashed potatoes and vegetables.
A Yankee Pot Roast hails from New England and typically a boneless chuck roast is used, but a blade roast or even short ribs can also be used. I opt fore the more flavor packed beef brisket. The texture of the beef brisket when cooked and sliced correctly is amazing.
It get braised low and slow in the oven for several hours with root vegetables, beef broth and seasonings. My grandmother’s trick was to add horseradish and it adds that extra kick to the gravy as well. Speaking of gravy, that is made from the strained braising liquid and thickened on the stove top while the brisket is resting prior to slicing.
How to make Yankee Pot Roast
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Pat brisket dry using paper towels. Season flour with salt and white pepper and dredge brisket all over.
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Heat oil in a large 8qt Dutch oven over medium high heat. Brown brisket 8-10 minutes on both sides. Drain excess oil.
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Scatter the bay leaves, carrots, onions, celery, and tomatoes around the beef in pot. In a large measuring bowl whisk together the beef stock, catsup, Worcestershire sauce, celery salt and horseradish. Pour over meat and vegetables. Bring to a boil then cover and transfer to 325°F oven. Cook until brisket is tender, about 4 hours.
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Transfer brisket to a cutting board and rest 10 minutes before carving AGAINST the grain.
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Strain pan juices through a sieve into a bowl. Press to extract as much from the braising vegetables as possible, discard. Pour juices back into Dutch oven over medium high heat and whisk in remaining 1/2 cup flour and 1 cup water, cook 2 minutes. Lower heat and simmer until gravy is thickened, 5 minutes. Season to taste.
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Pour gravy over brisket and serve with mashed potatoes and side dish of vegetables.
This is amazing and BEYOND tender. Just be sure to cut the beef brisket across the grain otherwise it will be stringy and we don’t want that. It’s a wonder it made it on my fork and into my mouth! Serve with Roasted Mashed Potatoes and vegetables. Enjoy!
If you like beef brisket, here are a few other recipes of mine you might enjoy: Smoked Beef Brisket, Braised Beef Brisket and How to Make Corned Beef!
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Yankee Pot Roast
Ingredients
- 5 lb beef brisket trimmed (or chuck roast)
- 1 tbsp salt
- 1 tbsp white pepper
- 1 cup all purpose flour separated
- 3 tbsp vegetable oil
- 4 bay leaves
- 6 carrots rough chopped
- 1 yellow onion large, rough chopped
- 3 stalks celery rough chopped
- 15 oz can whole peeled tomatoes drained, crushed
- 3 cups beef stock
- 1/2 cup catsup
- 2 tbsp Worcestershire sauce
- 2 tbsp celery salt
- 1 tbsp ground prepared horseradish (paste in jar)
Instructions
- Heat oven to 325°F.
- Pat brisket dry using paper towels. Season flour with salt and white pepper. Use 1/2 cup and dredge brisket all over. (See Note 1)
- Heat oil in a large 8qt Dutch oven over medium high heat. Brown brisket 8-10 minutes on both sides. Drain excess oil.
- Scatter the bay leaves, carrots, onions, celery, and tomatoes around the beef in pot. In a large measuring bowl whisk together the beef stock, catsup, Worcestershire sauce, celery salt and horseradish. Pour over meat and vegetables. Bring to a boil then cover and transfer to 325°F oven. Cook until brisket is tender, about 4 hours.
- Transfer brisket to a cutting board and rest 10 minutes before carving AGAINST the grain.
- Strain pan juices through a sieve into a bowl. Press to extract as much from the braising vegetables as possible, discard. Pour juices back into Dutch oven over medium high heat and whisk in remaining 1/2 cup flour and 1 cup water, cook 2 minutes. Lower heat and simmer until gravy is thickened, 5 minutes. Season to taste.
- Pour gravy over brisket and serve with mashed potatoes and side dish of vegetables.
Notes
- Feel free to substitute boneless chuck roast, a blade roast or even short ribs for the beef brisket. I also add the beef to a sealable bag along with the seasoned flour and toss and rub to coat and adhere easily without a mess.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Do you have to use tomatoes?
No, but maybe add 1 more cup of beef broth before baking in the oven.
“Absolutely delicious” that’s what my husband said about dinner. I will make this again. Thank you!
Thank you for sharing Whitney! I hope you enjoy it every time you make it!
I want to make this but hubby does not like horseradish….is there a substitute for this?
Simply omit or add a pinch of red pepper flakes if you like. Thanks for stopping by and giving this a try Maria!
If this isn’t the definition of comfort food, I don’t know what is! This pot roast is absolute perfection!! Can’t wait to make it!
Kevin
Thankyou for the recipe I’ve been looking for this for sometime first time I had it was at a motel in Pittsburgh Pennsylvania that’s long closed fantastic meal again thankyou
Jim Pancurak
I’ve never heard of this before, but it sounds supper yummy and would be just perfect for Sunday supper! I always crave food like this this time of year (actually, always, lol).