A hearty and flavorful Yankee pot roast cooked on the stovetop. This comforting dish features tender beef, savory vegetables, and a rich gravy, perfect for a family dinner.
Preparation time
20min
Cooking time
3h
Ingredients
6 Servings
- 2 bay leaves
- 500 ml beef broth
- 1.5 kg beef chuck roast
- 0.5 tsp black pepper
- 4 carrots
- 3 celery stalks
- 4 garlic cloves
- 2 large onions
- 4 large potatoes
- 250 ml red wine
- 1 tsp salt
- 1 tsp thyme
- 2 tbsp vegetable oil
Directions
Step 1
Season the beef chuck roast with salt and black pepper on all sides.
Step 2
Heat the vegetable oil in a large pot over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
Step 3
Remove the roast from the pot and set it aside. Add the onions, carrots, celery, and garlic to the pot and cook until the vegetables are softened, about 5-7 minutes.
Step 4
Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
Step 5
Return the roast to the pot and add the bay leaves and dried thyme. Bring the liquid to a simmer.
Step 6
Cover the pot and reduce the heat to low. Let it cook for 2-3 hours, or until the roast is fork-tender.
Step 7
Add the potatoes to the pot during the last 30-40 minutes of cooking.
Step 8
Once done, remove the bay leaves and discard them. Serve the pot roast with the vegetables and gravy from the pot.