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How to Make the Best Yankee Pot Roast

Updated on December 16, 2017
Copyright 2011 Bill Yovino
Copyright 2011 Bill Yovino

As a New York Mets fan it pains me to call this recipe "Yankee" Pot Roast, but whatever you call it, this is a delicious dish. This isn't a quick meal - it takes about 4 hours from start to finish. It's a good idea to cook two roasts at the same time in order to use the time efficiently. You don't need to adjust the recipe or cooking times to make two roasts. The only difference is the added time to sear the second roast, which is about ten minutes. I slice the second one, drizzle it with gravy, and freeze it for another day.


  • 1 large rump roast (or 2)
  • 2 cups chicken stock (or equivalent bouillon cubes and water )
  • 2 cups beef stock (or equivalent bouillon cubes and water )
  • 1 large onion, chopped
  • 1 carrot, chopped
  • 1 pound carrots, peeled
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 5 peppercorns
  • 5 ounces red wine
  • 5 tablespoons flour
  • 2 tablespoons canola or vegetable oil
  • 1 small can of tomato paste
  • salt and pepper


Preparing your mise an place (everything in place) ahead of time will make the recipe much easier to follow.

  • Dice the carrots, celery, and onion and set aside.
  • Measure out 5 ounces of red wine.
  • Measure out 5 tablespoons of flour.
  • Open the can of tomato paste.
  • Prepare a spice bag using a coffee filter or cheesecloth - add a bay leaf, thyme, parsley, and pepper corns. Bring the ends together and tie with kitchen string. Leave one end of the string long enough to drape over the edge of the pot.
  • Trim the roast of excess fat and silver skin. Season on all sides with salt and pepper.
  • Place the beef and chicken stock in a pot and begin heating on low.

Let the cooking begin

In a large pot, sear the roast on all sides in the vegetable oil. Remove to a plate, cover with foil, and set aside.

In the same pot, add the chopped carrots, onions, and celery. Sauté until onions are golden brown.

Add 1 can of tomato paste and cook until onions and paste are well browned. Deglaze with 5 ounces of red wine.

Stir in 5 tablespoons of flour and cook for 3 minutes, stirring constantly.

Whisk in the hot stock a little at a time, dissolving any lumps. Bring the pot to a boil, add roast(s) with their juices. Place the spice bag into pot with the string draped over the edge so that you can easily retrieve it later. Add the peeled whole carrots. When the liquid comes back to a boil, reduce to a simmer, cover and cook for 3 hours.

Remove pot roast to a carving board. Remove the whole carrots to a serving bowl. Discard the spice bag. Strain the gravy and adjust seasoning with salt and pepper. Serve the pot roast and carrots with mashed potatoes and red cabbage. Freeze leftover gravy for other meals.


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