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Yankee Pot Roast

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


  • 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


  • 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.
  • Add potatoes; simmer for 30 minutes or until tender. Remove bay leaf. Remove roast and slice; serve with vegetables and gravy.
Nutrition Facts
1 each: 615 calories, 31g fat (10g saturated fat), 147mg cholesterol, 669mg sodium, 35g carbohydrate (9g sugars, 4g fiber), 48g protein.

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