Yankee Pot Roast Recipe: Slow Cooker

pot roast beef shredded, carrots, potatoes, onion, cleary all topped with gravy

Yankee pot roast is a rich, comforting dish that’s fall-apart tender and deeply flavorful thanks to slow-cooked beef, root vegetables, and herbs. This hands-off slow cooker version is perfect for easy hosting or Sunday dinners with just 10 minutes of prep. Made with pantry staples and fresh aromatics, it’s a foolproof crowd-pleaser.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8 10

Servings

Calories 576

Author Gina Dickson

Equipment

Ingredients

Roast and Sear Seasonings

4 pounds beef chuck roast boneless
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil

Seasonings

4 cups beef broth
2 tablespoons tomato paste
4 cloves garlic Peeled and minced (use fresh, not already chopped in the jar type)
2 tablespoons Worcestershire sauce
1 tablespoon dried thyme
1 bay leaf small bay leaf about 2 inches long
rosemary 3-inch sprig of fresh rosemary, stem removed and finely chopped. If you do not have fresh use 1 tablespoon dried that is chopped into small pieces.

Vegetables

2.5 pounds Red Potatoes Choose small potatoes that have a diameter between 1.2 - 1.5 inches and weight between 5 to 10 ounces. You could also use red potatoes or Russet.
2 onions medium-sized, skins removed and cut in half
4 celery large thick stalks cut into 3-inch pieces
4 carrots large carrots, peeled and cut into 4-inch long chunks

Gravy

2 tablespoons cornstarch
salt and pepper to taste

Instructions

Season and Sear Roast

Season the beef roast generously with salt and pepper.
4 pounds beef chuck roast , 1 teaspoon salt, 1 teaspoon black pepper
Heat olive oil in a skillet over medium-high heat.
1 tablespoon olive oil
Sear the roast on all sides until browned. This helps to lock in the flavors and adds a nice crust.

Mix Seasonings

In a medium sized bowl, beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, bay leaf, and rosemary. Whisk ingredients together and set aside.
4 cups beef broth, 2 tablespoons tomato paste, 4 cloves garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon dried thyme, 1 bay leaf, rosemary

Fill Slow Cooker

Place the potatoes, carrots and, onions in the bottom of the slow cooker.
2.5 pounds Red Potatoes, 2 onions, 4 celery, 4 carrots
Place the seared roast on top of the vegetables in the slow cooker.
Pour the broth mixture over the roast and vegetables, ensuring they are well coated.
Tuck the bay leaf down in the juices.
1 bay leaf
Place the lid on the slow cooker.

Cook

Set the slow cooker to low heat and cook for 8 to 10 hours.
After 8 hours, check the roast for doneness. It should be fork-tender and easily pull apart. If needed, continue cooking for an additional hour or until desired tenderness is reached. *Note: It is important that beef is cooked to a minimum internal temperature of 145 F, as measured with a food thermometer

Gravy

Remove the cooked pot roast from the slow cooker and set it aside to rest. Next, remove the vegetables with a slotted spoon and set them aside. Pour the cooking juices and any remaining liquid into a saucepan. Allow the cooking juices to settle for a few minutes so that the fat rises to the top. Skim off the fat using a spoon or a fat separator. *Be sure to discard the bay leaf.
2 tablespoons cornstarch, salt and pepper
Bring cooking juices to a gentle simmer.
In a small jar put the cornstarch and cold water. Tightly seal and shake to create a slurry. The general ratio is 1 tablespoon of cornstarch to 2 tablespoons of water. Adjust the amounts based on the desired consistency of your gravy.
Gradually pour the cornstarch slurry into the simmering cooking juices while continuously whisking to prevent lumps from forming.
Continue whisking and cooking the mixture until it thickens to your desired consistency. This usually takes a couple of minutes. If the gravy becomes too thick, you can add a bit of additional water or beef broth to thin it out.
Once the gravy has thickened, remove it from the heat. Taste and season with salt and pepper.

Serve

Slice or shred the roast. Serve with cooked vegetables and gravy.
Place the pot roast on a large serving platter. Slice or shred the meat. Add cooked vegetables around the meat and top with a drizzle of gravy.

Notes

Important Prep Tips:

Let the roast sit out for about 30 minutes before cooking so it cooks more evenly and stays juicy.
Cut your vegetables into larger, hearty chunks, especially carrots and potatoes, so they hold their shape after hours in the slow cooker.
Use fresh garlic cloves and sprigs of herbs when you can. The flavor they add is brighter and more aromatic than dried.

Common Mistakes to Avoid:

Skipping the sear: Taking a few minutes to brown the roast first builds a deep, rich flavor base that you just can’t get any other way.
Overcrowding: Stuffing in too many vegetables can lead to uneven cooking. If your slow cooker is on the smaller side, trim down the veggie amount or cook extras in a separate dish.
Rushing the cook time: This cut of meat needs low and slow to break down properly. Resist the urge to crank up the heat.

Flavor Enhancements: Stir in 2 tablespoons of red wine or a tablespoon of balsamic vinegar before cooking for a deeper, richer flavor. A spoonful of Dijon mustard can also add a subtle tang.

Add-In Options: Parsnips, rutabaga, or turnips bring a touch of sweetness and earthiness. Mushrooms or pearl onions can also add extra texture and flavor.

Tips for Recipe Success: Don’t skip skimming the fat before making your gravy; it keeps the flavor rich but not greasy. Always let the roast rest for a few minutes before slicing so the juices redistribute. And if your vegetables cook a little faster than the meat, you can scoop them out early to keep them from getting too soft, then return them before serving.

Nutrition