7 Bone Chuck "Yankee" Pot Roast
A fork-tender beef pot roast, featuring a flavorful chuck roast, slowly braised to perfection.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 425°F.
-
Generously season both sides of the beef chuck roast with salt and pepper.
-
In a Dutch oven, brown the seasoned beef in hot vegetable oil for 5 minutes per side, then remove to a platter.
-
Reduce heat to medium. Sauté diced onions, celery, and a pinch of salt with butter for 4 to 5 minutes. Stir in flour for 2 minutes, then add garlic and cook for 1 minute.
-
Whisk in wine to deglaze, then add tomato paste. Bring to a boil, then pour in chicken broth, bay leaf, thyme, and additional salt.
-
Return beef to the simmering liquid, cover, and cook on low heat for about 45 minutes per pound until fork tender, turning the beef after 2 hours.
-
While the beef braises, add potatoes, carrots, and parsnips to a shallow roasting pan. Drizzle with a tablespoon of skimmed beef fat and melted butter, toss, and season with salt and pepper.
-
Roast vegetables in the oven for 20 minutes, or until almost tender; remove and set aside.
-
Approximately 30 minutes before the beef is done, uncover the pot, add the roasted vegetables, and continue cooking until beef and vegetables are tender.
-
Skim any excess fat from the gravy. Taste and adjust seasoning.
-
Remove beef to a platter, slice or tear into chunks, and serve with the vegetables and gravy, garnished with fresh parsley.