Connecticut Yankee Pot Roast
A slow-braised beef chuck roast with root vegetables in a rich pan gravy, a Sunday dinner staple across Connecticut's farmhouse kitchens.
- Prep
- 20 min
- Cook
- 180 min
- Total
- 200 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24
- carbs
- 26
- protein
- 38
- calories
- 480
Instructions
- 1
Sprinkle salt and pepper generously all over the chuck roast.
- 2
Heat oil in a Dutch oven over high heat. Brown the roast deeply on all sides.
- 3
Take out the roast and set it aside. Add onions and tomato paste to the pot and cook for 2 minutes.
- 4
Put the roast back into the pot. Add beef broth and bay leaves.
- 5
Cover the pot tightly. Braise it in a 325°F oven, or on the stovetop over low heat, for 2 hours.
- 6
Add carrots and potatoes to the pot. Cook for 1 more hour until the meat is fork-tender.
- 7
Move the roast and vegetables to a platter. Simmer the pan juices slightly to thicken if needed.
- 8
Slice the roast and spoon gravy over the top. Serve with the vegetables.
Chef's tips
Brown the meat well to build rich flavor, and let it rest in the gravy before slicing.
Storage
Refrigerate up to 4 days; flavor improves the next day.
Reheating
Reheat gently on the stovetop covered, adding a splash of broth if needed.
Common mistakes to avoid
- •Not cooking long enough until the meat is completely fork-tender
- •Skipping the browning step, which misses out on rich flavor
Serving suggestions
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