Yankee Pot Roast Recipe

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Rubbing garlic onto the roast before browning adds lots of flavor. With this recipe, the meat and vegetables turn out moist and tender.—Bill Shultz, Walden, New York
TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 25 min. Cook: 4 hours
MAKES: 4-6 servings


  • 2 garlic cloves, minced
  • 1 beef chuck roast (3 to 3-1/2 pounds)
  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 1 cup tomato juice
  • 4 medium carrots, sliced
  • 2 medium onion, chopped
  • 1 cup thinly sliced celery
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 4 medium potatoes, peeled and quartered

Nutritional Facts

1 each: 615 calories, 31g fat (10g saturated fat), 147mg cholesterol, 669mg sodium, 35g carbohydrate (9g sugars, 4g fiber), 48g protein.


  1. Rub garlic onto roast, then coat with flour. In a large Dutch oven, brown roast in oil. Add the tomato juice, carrots, onions, celery, bay leaves, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 3-1/2 hours, turning meat occasionally.
  2. Add potatoes; simmer for 30 minutes or until tender. Remove bay leaf. Remove roast and slice; serve with vegetables and gravy. Yield: 4-6 servings.
Originally published as Yankee Pot Roast in Taste of Home October/November 1995, p47

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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