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Yankee Pot Roast is quickly becoming one of our favorite meals.  True, there is some prep work involved but it’s worth it in the end.  It is a delicious meal!  It’s essentially an entire meal in a Pampered Chef stoneware bowl or dutch oven – whatever you have.   Tonight, I’m serving it with a small tossed salad and hot cornbread muffins.

Every time I prepare this, I’m reminded of the time, years ago, that my older son brought home his precious fiance to meet us.  She grew up in upper New York state and I thought it would be a fun idea to surprise her with Yankee Pot Roast.  The funny thing is that she had mentioned to my son that she was hoping for some good Southern cooking!  In the end, I prepared both and we all fell in love with her…and, thankfully, vice versa.


Here they are…the ingredients all assembled and ready to become delicious, tender Yankee Pot Roast.  The only thing missing are 2-3 fresh stalks of celery which I didn’t have.

Yankee Pot Roast

One 3-4 pound beef roast, or larger depending on size of family of course ( this one was a 2 & 1/2 pound eye round roast).  Rump roast is hard to find here but is my preference.

Kosher salt (about 1 tablespoon)

Lawry’s Seasoned Pepper

3-4 fresh carrots (or more if you’re cooking a larger roast)

2-3 fresh stalks of celery (or more for larger roast)

4-5 large Idaho potatoes (or more for a larger family)  (washed, peeled – or not – and cut into quarters)

2 cans Beef Broth or 1 large box of beef broth

1 & 1/2 cups good red wine (This one is a merlot from Columbia-Crest in Washington state.  Reasonably priced and good for this dish.)

1 large onion cut in quarters (the small onions above came from our garden so I used what I had)

4-5 cloves of fresh garlic, minced

1 tablespoon of Herbs de Provence (if you’re not using fresh herbs also, increase to about 1 & 1/2 or 2 tablespoons)

3-4 sprigs of fresh rosemary and fresh thyme

2 sprigs of fresh tarragon  (all the fresh herbs came from my garden this morning)

Flour – Just enough to dredge roast really well.

Liberally sprinkle about 1 tablespoon of Kosher salt and Lawry’s Seasoned Pepper all over roast.

Dredge flour on all sides of roast.

Preheat the Extra Virgin Olive Oil…

Saute the vegetables just to give them a little color…


Remove the vegetables to a separate bowl and brown the roast on all sides on medium-high heat.


Remove the roast and add the beef broth to the hot pan. Stir to “deglaze” the pan or get all the good pan drippings off the bottom of the pan. Add the red wine to the beef broth and stir briefly.


Combine the roast, carrots, onions, minced garlice, celery and herbs in stoneware bowl or dutch oven. Pour the beef broth/wine mixture over it. Cover tightly with lid and foil. Bake at 325 degrees for about 2 & 1/2 hours and then add the potatoes cut into quarters. Bake for another 1 hour or until potatoes are tender.

Tender pot roast with fragrant rosemary, thyme and tarragon…

4 Responses to Yankee pot roast…

  • FlowerLady says:

    This looks fabulous! I would fix it in my crockpot. Thanks for the recipe.


  • Susan says:

    I grew up in upstate NY and this is not what we called yankee pot roast! Which is good cause we kids would not have eaten this recipe! It is a very simple dish. Get yourself a nice potroast. In the bottom of the roasting pan put a large onion that has been cut into 1/8ths, place the roast on top and then place your peeled potatoes and carrots around the roast, sprinkle with salt and pepper, add water so it comes just to the top of the roast, Cover and pop it in a 350 degreee oven for 4 hours or longer if needed
    ( depedning on size of roast). Uncover the last 15 minutes. Arrange meat and vegetables on platter .Use the juices in the pan to make gravy and enjoy!!

    • Dianne says:

      I had to laugh because I’m not sure my grandkids would eat this fancy roast either with all those fresh herbs! Thanks for sharing the roast recipe of your childhood – I’ll be sure to try it.




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