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A period dish

Yankee Pot Roast

A beef roast braised with root vegetables until it falls apart, the Sunday dinner of the northern farmhouse.

Serves 8

A tough cut of beef braised slowly with onions, carrots, and potatoes made a substantial Sunday meal. The method came from the hearth cooking of the northern states, where an iron pot hung over the fire.

Ingredients

Produce

  • 2 onion
  • 4 carrots
  • 4 potatoes

Meat & Poultry

  • 4 lb beef chuck

Dairy & Eggs

  • 2 tbsp butter

Pantry / Durable

  • 3 cup beef stock

Spices & Seasoning

  • 1 bay leaf
  • 1 tsp thyme
  • salt
  • black pepper

Method

  1. Season the beef and brown it well on all sides in a heavy pot.

  2. Add the onions and carrots and cook until they begin to color.

  3. Pour in the stock, add the bay leaf and thyme, and cover the pot.

  4. Braise in a low oven or on the hearth for three hours, until the meat is tender.

  5. Add the potatoes for the last hour, then serve the meat with its vegetables and sauce.

View a published recipe at NYT Cooking (opens in a new tab)

Served at

The general's table at Mount Vernon · Mount Vernon, Virginia

The farewell dinner · Philadelphia, Pennsylvania