Yankee Pot Roast

Yankee Pot Roast
Yankee Pot Roast

This is one of those old-fashioned recipes that I love because it is so simple.  There are only a few ingredients, you just let it sit and cook for a while, and the results are delicious!

I would like to mention a subject that is always up for debate in our house… To be called a pot roast it has to be cooked in a pot!  If you cook it in a pan it is just roast beef! (LOL)

The browning of the roast is the key to this recipe; a nice browned roast will ensure rich, brown gravy.

Yankee Pot Roast


3-4 lbs. beef chuck roast
½ cup flour, divided
3 Tablespoons cooking oil (such as vegetable or canola)
1 cup water, divided


1.  Combine ¼ cup of flour with 2 teaspoons of salt and ¼ teaspoon of pepper.  Pat into all sides of the roast.

2.  Heat the oil over medium heat in a large pot or Dutch oven.  Add roast and brown well on both sides, about 10 minutes on each side.  Add ½ cup water; cover tightly and simmer for 2 hours, or until very tender, adding more water as necessary.

3.  Remove meat from the pot, cover with foil to keep warm.  Pour pan juices into a 2-cup liquid measuring cup.  Skim most of the fat off the top.  Add enough water to make 2 cups.  Whisk in ¼ cup of flour, ½ teaspoon salt and 1/8 teaspoon pepper until smooth; return to pot.

4.  Bring pan juices to a boil, stirring constantly until thickened.  Cut roast into 8 pieces; return to pot and cover with gravy.  Serve with mashed potatoes and cooked carrots.

Makes 8 servings

Yankee Pot Roast

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