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Classic Yankee Pot Roast with Root Vegetables inspired by Durgin-Park Restaurant
Inspired by Durgin-Park Restaurant

Classic Yankee Pot Roast with Root Vegetables

Main Course
This traditional New England pot roast features beef chuck slow-cooked until fork-tender with aromatic vegetables and herbs. The long, gentle cooking process creates a rich gravy while tenderizing the meat. Hearty root vegetables added during cooking absorb the savory flavors, resulting in a complete one-pot main course.
Prep Time 30 mins
Cook Time 210 mins
Total Time 240 mins
Servings 6

Ingredients

  • 3-4 lbs Beef chuck roast (Boneless)
  • 2 tsp Kosher salt
  • 1 tsp Black pepper (Freshly ground)
  • 2 tbsp Vegetable oil
  • 2 medium Yellow onions (Quartered)
  • 4 large Carrots (Cut into 2-inch pieces)
  • 3 stalks Celery (Cut into 2-inch pieces)
  • 4 cloves Garlic (Peeled and smashed)
  • 2 tbsp Tomato paste
  • 2 tbsp All-purpose flour
  • 3 cups Beef broth (Low sodium)
  • 1 cup Red wine (Dry, such as Cabernet)
  • 2 whole Bay leaves
  • 4 whole Fresh thyme sprigs
  • 3 medium Russet potatoes (Peeled and quartered)
  • 2 medium Turnips (Peeled and quartered)
  • 1/4 cup Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Large Dutch oven with lid
  • Meat thermometer
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons

Chef's Tip

For the most flavorful crust on your pot roast, make sure the meat is thoroughly dried with paper towels before searing, and don't move it in the pan until a proper crust has formed on each side, about 3-4 minutes per side.

Instructions

  1. Preheat oven to 325°F. Pat beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat oil in a large Dutch oven over medium-high heat. Add the roast and sear until deeply browned on all sides, about 3-4 minutes per side.
  3. Remove roast and set aside. Reduce heat to medium and add onions, carrots, and celery to the pot. Cook until vegetables begin to soften, about 5 minutes.
  4. Add garlic and tomato paste, cooking and stirring for 1 minute until fragrant.
  5. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes.
  6. Slowly add beef broth and wine, stirring and scraping up any browned bits from the bottom of the pot.
  7. Add bay leaves and thyme. Return the roast to the pot, along with any accumulated juices.
  8. Bring liquid to a simmer, cover pot with a tight-fitting lid, and transfer to the oven.
  9. Cook for 2 hours, then add potatoes and turnips to the pot, nestling them around the roast.
  10. Continue cooking for another 1-1.5 hours, until beef is fork-tender and vegetables are soft.
  11. Remove from oven and let rest for 15 minutes before serving.

Plating

Transfer the pot roast to a cutting board and slice against the grain into thick slices. Arrange the meat on a large platter surrounded by the cooked vegetables. Spoon the rich gravy over the meat and vegetables, and sprinkle with fresh parsley just before serving.

Storage & Reheating

Refrigerate leftover pot roast with gravy and vegetables in an airtight container for up to 3 days. Reheat covered in a 325°F oven until warmed through, about 20-30 minutes, adding a splash of beef broth if needed to moisten. Alternatively, reheat individual portions in the microwave on medium power. Freezes well for up to 3 months in freezer-safe containers.

About This Recipe

This hearty pot roast is inspired by the traditional New England preparation that sustained farmers and city workers alike throughout the region's history. Slow cooking transforms inexpensive cuts of beef into tender, flavorful meals. While the original Durgin-Park version might have used a woodstove, this adaptation modernizes the technique while preserving the dish's rustic appeal and comforting flavors.

How did it turn out?

We'd love to hear about your experience making this recipe!