Crock Pot Yankee Pot Roast

5 from 2 votes

Crockpot Yankee Pot Roast is a complete meat and veggie meal that cooks low and slow until fork-tender and full of flavor.

Prep Time15

Cook Time8 45

Total Time9

Course: Dinner

Cuisine: American

Servings: (1) cup servings

Calories: 424kcal

Dredge the beef. In a large, shallow bowl, mix together the flour, salt, and pepper. Dredge the beef in the flour mixture to coat all sides.
½ cup flour, 1 tablespoon salt, 2 teaspoons black pepper, 4½ pounds boneless chuck roast
Brown the beef. Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet. Add the beef to the skillet and sear for 2 minutes on either side or until nicely browned. Transfer the beef to your crockpot and set aside.
¼ cup olive oil
Sauté. Add the onions to the skillet and sauté until translucent, about 2 minutes on medium-low heat. Stir in the garlic and sauté until fragrant.
1 sweet onion, 2 tablespoons minced garlic
Load the crock pot. Add the potatoes, carrots, and celery to the bottom of your crock pot and place the seared chuck roast on top.
½ pounds yukon gold potatoes, 1 pound carrots, 4 stalks celery
Make the broth. Mix rosemary, oregano, thyme, basil, celery seed, mustard powder, brown sugar, and broth. Pour it over the meat.
1½ teaspoons dry oregano, 2 teaspoons dry thyme, 1 teaspoon dry basil, 1 teaspoon celery seed, 2 teaspoons mustard powder, 2 teaspoons dried rosemary, 2 tablespoons brown sugar, 4 cups beef broth
Cook. Cover and cook on low for 8-10 hours. You could do 3-4 hour on high heat, but the beef won’t get as tender.
Serve. Serve warm, garnished with chopped parsley.
Parsley for garnish

Storage:

To Store: Once the pot roast has cooled completely, seal it in an airtight container along with the veggies and juices. Store it in the fridge for up to 4 days. You may need to slice the beef to fit it all into one container.
To Freeze: Cool the pot roast to room temperature before sealing it with the veggies and juices in an airtight container and storing it in the freezer for up to 3 months. Feel free to slice the beef to fit it into the container. Allow the stew to thaw in the refrigerator before reheating.
To Reheat: Transfer the roast (along with the juices and the veggies) to a baking dish or a Dutch oven, cover, and bake at 300 degrees F for 20-30 minutes or until heated through. If you have already sliced the meat, it will need a bit less time in the oven.

Tips:

If you like your veggies a little firmer, you can add them halfway through the cooking time instead right away.
Not in the mood to peel and mince garlic? Use 2 teaspoons of garlic powder instead of fresh garlic. Add it in with the other seasonings.
The brown sugar adds a nice hint of sweetness that compliments this deeply savory dish but you can leave it out if you’d like.
Feel free to use baby carrots instead of fussing with peeling and cutting full-size carrots.
The celery is optional but I think it adds some nice flavor and welcome vegetable matter to this meaty roast.
I suggest using a 6-8 quart crock pot. Anything smaller or larger and you might find yourself with improperly cooked meat.