7 Bone Chuck "Yankee" Pot Roast

Yankee Pot Roast

Spencer Jones / Photolibrary / Getty Images

Prep: 45 mins
Cook: 4 hrs
Total: 4 hrs 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
401 Calories
18g Fat
35g Carbs
23g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 401
% Daily Value*
Total Fat 18g 24%
Saturated Fat 7g 35%
Cholesterol 72mg 24%
Sodium 536mg 23%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 23g
Vitamin C 20mg 100%
Calcium 77mg 6%
Iron 4mg 20%
Potassium 1080mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pot roast recipe uses a "7-bone" chuck roast (named for the shape of the bone therein), which is a super-flavorful cut of beef that becomes beautifully fork tender after a long, slow braise.

Ingredients

  • 1 (about 5 pounds) "7-bone" beef chuck roast, or any large chuck roast

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons vegetable oil

  • 1 tablespoon unsalted butter

  • 1 large onion, diced

  • 2 stalks celery, chopped

  • 2 tablespoons flour

  • 3 cloves garlic, minced

  • 1/2 cup red wine

  • 2 teaspoons tomato paste

  • 2 cups chicken broth

  • 1 bay leaf

  • 1 teaspoon dried thyme

  • 1/2 teaspoon salt

  • 1 1/2 pounds new potatoes

  • 4 carrots, peeled, cut into large chunks

  • 1 pound parsnips, peeled, cut into large chunks

  • 1 tablespoon unsalted butter, melted

  • 2 tablespoons chopped fresh parsley

Steps to Make It

  1. Gather the ingredients.

  2. Generously season both sides of the beef with salt and fresh ground black pepper. Place a Dutch oven on high heat, and add the vegetable oil. When the oil is hot, brown the beef very well, about 5 minutes per side. It's important to get a nice brown crust on the meat. Remove the meat to a platter, and turn the heat down to medium.

  3. Add the butter, diced onions, celery, and a pinch of salt. Sauté for 4 to 5 minutes to brown slightly, then add the flour. Cook stirring for 2 minutes. Add the garlic, cook stirring for 1 minute. Whisk in the wine, scraping to deglaze the browned bits from the bottom of the pot. Add the tomato paste, and when the mixture begins to boil, pour in the chicken broth.

  4. Add the bay leaf, thyme, and salt. When the liquid comes to a simmer, stir well, and place the beef back into the pot. Turn the heat down to very low, and simmer gently for about 45 minutes per pound, or until fork tender. After 2 hours, carefully turn the beef over, and continuing cooking until done.

  5. While the pot roast is cooking, prepare the vegetables. Preheat oven to 425 F. Add the potatoes, carrots, and parsnips to a shallow roasting pan. Skim a tablespoon of beef fat from the surface of the beef's braising liquid. Drizzle it over the vegetables, along with the melted butter. Toss the vegetables to coat, and season with salt and fresh ground black pepper. Roast in the oven for 20 minutes, or until the vegetables are almost tender. Remove and reserve.

  6. About 30 minutes before the beef is done, uncover and add the vegetables to the pot. Continue cooking until the beef and vegetables are tender. Skim any remains pools of fat from the gravy. Taste and adjust for salt and pepper.

  7. Remove the beef to a large platter. It can be cut into thick slices or simply torn into large chunks, and served along with the vegetables and gravy. Top with fresh parsley.

  8. Serve and enjoy.