In the Kitchen: Yankee Pot Roast

Chef George of Portsmouth Publick House joined The Rhode Show to make Yankee Pot Roast.


  • 5 to 6 Lb Beef Roast
  • 2-4 tablespoons of flour
  • salt and pepper to taste
  • olive oil
  • 6 slices of bacon, chopped
  • 1 large onion chopped in large pieces
  • 1 lb carrots peeled and halved then cut into quarters
  • 1 can tomato paste
  • 6 cloves garlic, smashed
  • 2 cups red wine
  • 2 cups beef broth (if not homemade, make sure to use low salt)
  • 4 sticks celery cut into quarters
  • sprigs of thyme
  • sprigs of rosemary
  • 3 bayleaves
  • 1 lb fingerling potatoes


  1. Heat oven to 325 degrees.
  2. While oven is preheating, place a dutch oven or other heavy bottom pan on medium heat, then drizzle olive oil in pan.
  3. While pan is heating, take beef and roll all sides in to the flour so all of the beef is covered.
  4. Add the beef to the pan until all sides are brown (about 5 minutes per side).
  5. Make sure to heavily salt and pepper at this step.
  6. When all sides are brown remove beef and add bacon, garlic and onion slices to pan.
  7. Cook until onion forms brown bits on the bottom of the pan, then stir in the can of tomato paste.
  8. When paste is fully incorporated add wine and beef broth.
  9. Put all herbs into a paper coffee filter or cheesecloth and tie end. Place herb pouch into pot then add carrots and celery to the pan.
  10. Let cook for 5 minutes then add beef back to the pan, cover and place in oven.
  11. Cook for 1 hour and 30 minutes and then remove from oven.
  12. Turn beef over and add fingerling potatoes and place back in oven and cook for another 1 1/2 hours or until beef temperature reaches 185 and is tender.

To make gravy (optional):

  1. Remove everything expect liquid from pan.
  2. Simmer liquid over medium heat and reduce by 1/2.
  3. If you wish for a heavy gravy add 1 tablespoon of cornstarch and whisk.

Arrange on a serving platter and enjoy!


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