Writer. Cook. Chocolatier. Celebrationist.
pot roast

This is my version of Yankee Pot Roast. It’s a great one pot meal, and just the thing to curl yourself around on a cold and dreary winter’s eve.

  • 2 tbsp. canola oil
  • 1 3lb. chuck roast
  • Salt and pepper
  • 2 cups vegetable or beef stock
  • 2 large onions cut into quarters
  • 4 garlic cloves, chopped
  • 1 dried bay leaf
  • 1 tsp. oregano
  • 3 tablespoons tomato paste
  • 2 lbs. potatoes, cut into chunks
  • 4 oz. mushrooms, wiped clean
  • 3 carrots, peeled and cut into chunks
  1. Preheat oven to 350F. In a Dutch oven heat oil over medium-high heat. Season the roast with salt and pepper on both sides. Place roast in Dutch oven and brown on both sides.
  2. Add stock to pan, onion wedges, garlic, bay leaf, and oregano. Mix in tomato paste. Bring to a low boil, cover and then place in the oven. Allow to cook for 2 hours, remove from oven and then add the potatoes, mushrooms, and carrots. Cover and return to oven and roast for another 45 minutes or until potatoes are fork-tender.
  3. To serve: Cut Pot Roast into thick slices. Place on a serving platter surrounded by potatoes with sauce thickly ladled over. Or serve sauce on side.

Makes 6-8 servings


Easy, full o’ flavor week-night dinner. Kiddles give it a definite thumbs up, and declare it way better than the sub shop.

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack