This Yankee Pot Roast begins with a pan-seared, well-seasoned beef brisket. Unlike a more common chuck roast, brisket brings deeper beefy flavor. The meat is slowly braised in a savory broth with root vegetables, then served with steamed vegetables and a rich gravy made from the braising liquid.
What is Yankee Pot Roast?
A New England classic, Yankee Pot Roast is a comforting, one-pot dinner. This version comes from family tradition and is remarkably simple: sear the brisket, add the vegetables and braising liquid, then transfer to the oven to cook low and slow. The house fills with an irresistible aroma as it cooks. Traditionally served with mashed potatoes and a side of vegetables, it makes a cozy, satisfying meal.
While many recipes call for a boneless chuck roast, blade roast or short ribs, brisket is an excellent choice for its concentrated flavor and great texture when cooked correctly. The key is to braise the meat slowly at low heat with carrots, onions, celery and a seasoned broth so the connective tissue breaks down and the beef becomes fork-tender.
This recipe uses a combination of beef stock, ketchup and Worcestershire for depth, plus celery salt and a touch of prepared horseradish for brightness. After braising, the vegetables are strained and pressed to extract every bit of flavor, and the braising liquid is thickened into a glossy gravy to serve over the sliced brisket.
How to make Yankee Pot Roast
- Preheat the oven to 325°F.
- Pat the brisket dry with paper towels. Mix salt and white pepper into 1/2 cup of the flour and dredge the brisket to coat evenly.
- Heat the oil in a large 8-quart Dutch oven over medium-high heat. Brown the brisket 8–10 minutes per side, then discard any excess oil.
- Arrange bay leaves, carrots, onion, celery and crushed drained tomatoes around the brisket.
- Whisk together beef stock, catsup, Worcestershire sauce, celery salt and horseradish in a measuring bowl. Pour the mixture over the meat and vegetables, bring to a boil, then cover and transfer to the oven. Braise until tender, about 4 hours.
- Remove the brisket to a cutting board and let it rest for 10 minutes. Slice the meat against the grain for the best texture.
- Strain the pan juices through a sieve into a bowl, pressing the vegetables to extract as much liquid as possible, then discard the solids. Return the strained liquid to the Dutch oven over medium-high heat. Whisk in the remaining 1/2 cup flour blended with 1 cup water and cook 2 minutes. Reduce heat and simmer until the gravy thickens, about 5 minutes. Adjust seasoning to taste.
- Pour the gravy over the sliced brisket and serve with mashed potatoes and steamed vegetables.
When sliced across the grain, the brisket becomes incredibly tender and succulent. Be sure to cut against the grain to avoid stringy slices. This classic pot roast is perfect for a family dinner or a holiday menu—its deep flavors and simple method make it a reliable, satisfying dish.
Yankee Pot Roast
Ingredients
- 5 lb beef brisket, trimmed (or chuck roast)
- 1 tbsp salt
- 1 tbsp white pepper
- 1 cup all-purpose flour, divided
- 3 tbsp vegetable oil
- 4 bay leaves
- 6 carrots, rough chopped
- 1 large yellow onion, rough chopped
- 3 stalks celery, rough chopped
- 15 oz can whole peeled tomatoes, drained and crushed
- 3 cups beef stock
- 1/2 cup catsup
- 2 tbsp Worcestershire sauce
- 2 tbsp celery salt
- 1 tbsp prepared horseradish paste
Instructions
- Heat oven to 325°F.
- Pat brisket dry. Season 1/2 cup of the flour with salt and white pepper and dredge the brisket to coat.
- Heat oil in a large Dutch oven over medium-high heat and brown the brisket 8–10 minutes per side. Drain any excess oil.
- Add bay leaves, carrots, onion, celery and crushed tomatoes around the beef.
- Whisk beef stock, catsup, Worcestershire, celery salt and horseradish together and pour over the meat and vegetables. Bring to a boil, cover and transfer to the oven. Cook until tender, about 4 hours.
- Remove brisket to a cutting board and rest 10 minutes, then slice against the grain.
- Strain the pan juices into a bowl, pressing the vegetables to extract liquid and discard solids. Return the juices to the Dutch oven over medium-high heat. Whisk in the remaining 1/2 cup flour mixed with 1 cup water and cook 2 minutes. Simmer until the gravy thickens, about 5 minutes. Season to taste.
- Serve sliced brisket with the gravy poured over top, alongside mashed potatoes and vegetables.
Notes
- You can substitute a boneless chuck roast, blade roast or short ribs for the brisket. To coat without a mess, place the beef and seasoned flour in a sealable bag and shake to coat evenly.
Nutrition
Carbohydrates: 36 g |
Protein: 85 g |
Fat: 35 g
The nutrition information is an estimate and should not replace professional advice.
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