For an even richer flavor, sear the roast the day before and refrigerate overnight. Feel free to add other vegetables, such as potatoes or parsnips, during the last hour of cooking. If you don't have allspice berries, a pinch of ground allspice can be substituted. The resting period is crucial for allowing the juices to redistribute throughout the roast, resulting in a more tender and flavorful final product.
Stovetop Yankee Pot Roast
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PREP TIME25 mins
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COOK TIME2 hrs 10 mins
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TOTAL TIME2 hrs 45 mins
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SERVING10 People
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VIEWS204
Rediscover the comforting flavors of a classic Yankee Pot Roast, slow-simmered on your stovetop to tender perfection. This hearty dish features a succulent beef roast braised with aromatic vegetables and a rich, flavorful gravy – a true taste of home.
Ingridients
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Nutrition
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Carbohydrate10 g
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Cholesterol88 mg
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Fiber2 g
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Protein28 g
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Saturated Fat8 g
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Sodium391 mg
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Sugar3 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a heavy-bottomed Dutch oven or large pot, heat olive oil over medium heat. (2 minutes)
02 Step
Recipe View Dredge the beef roast in flour, shaking off any excess. Carefully place the roast in the hot oil and brown on all sides until a rich, golden crust forms. (10-12 minutes)
03 Step
Recipe View Add the sliced onions, carrots, and celery to the pot. Stir in the minced garlic and allspice berries. Cook, stirring occasionally, until the vegetables soften slightly and begin to brown. (8-10 minutes)
04 Step
Recipe View Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the wine to a simmer, allowing it to reduce slightly. (5 minutes)
05 Step
Recipe View Pour in the beef broth, ensuring the roast is mostly submerged. Season generously with salt and pepper. Reduce the heat to low, cover the pot tightly, and simmer gently until the beef is fork-tender. (2.5 - 3 hours)
06 Step
Recipe View Carefully remove the pot roast from the pot and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing.
07 Step
Recipe View While the beef is resting, increase the heat under the pot to medium. Gradually whisk in the cornstarch slurry (cornstarch dissolved in water) into the simmering cooking liquid. Continue whisking until the gravy thickens to your desired consistency. (3-5 minutes)
08 Step
Recipe View Slice the beef roast against the grain and serve immediately, spooning the flavorful gravy over the top. Serve with mashed potatoes, crusty bread, or your favorite sides.
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RECIPE REVIEWS
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Marcella Kerluke
Jan 15, 2025Easy to follow instructions and the results were fantastic. My family loved it!
Jade Reynolds
Oct 31, 2024I used a slow cooker instead of the stovetop, and it turned out great! Cooked on low for 8 hours.
Marcelle Howell
Oct 20, 2024This is my new go-to pot roast recipe. Thank you for sharing!
Torrey Upton
Aug 20, 2024This recipe is amazing! The roast was so tender and the gravy was out of this world.
Damon Millsgreenholt
Jul 6, 2024I've made this pot roast several times now, and it's always a hit. The red wine really elevates the flavor.
Kasandra Wiza
Jan 22, 2024The resting period is key! Don't skip it. It makes a huge difference in the tenderness of the meat.
Ali Wuckert
Dec 12, 2023I added some chopped potatoes to the pot during the last hour of cooking for a complete meal.