Damn Skinny Yankee Pot Roast Recipe

Name: Damn Skinny Yankee Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 (4-pound) boneless beef chuck roast, trimmed; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper; 4 garlic cloves, minced; 3 cups low-sodium beef broth (page 201); 1 (6-ounce) can tomato paste; 2 teaspoons sugar; 2 tablespoons Worcestershire sauce; 1 1/4 pounds small red potatoes; 1 pound carrots, peeled and cut into 1-inch pieces; 6 celery ribs, cut into 3-inch pieces; 2 medium onions, quartered; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

2 teaspoons olive oil
1 (4-pound) boneless beef chuck roast, trimmed
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
4 garlic cloves, minced
3 cups low-sodium beef broth (page 201)
1 (6-ounce) can tomato paste
2 teaspoons sugar
2 tablespoons Worcestershire sauce
1 1/4 pounds small red potatoes
1 pound carrots, peeled and cut into 1-inch pieces
6 celery ribs, cut into 3-inch pieces
2 medium onions, quartered
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

1
Preheat the oven to 300F.
2
Heat the olive oil in a large Dutch oven set over medium-high heat.
3
Season the roast with salt and pepper.
4
Put the roast in the pan and brown it on all sides, about 4 minutes per side.
5
Add the garlic to the pan, and saute until lightly browned, about 1 minute.
6
Return the roast to the pan.
7
In a separate bowl, combine the broth, tomato paste, sugar, and Worcestershire sauce and stir until the sugar dissolves.
8
Pour over the roast and bring to a simmer.
9
Cover the Dutch oven, transfer to the oven, and roast for 2 hours.
10
Add the potatoes, carrots, celery, and onions, in that order, to the pot.
11
Cover and roast for 1 more hour, or until the vegetables are tender and the meat has an internal temperature of 140F (medium rare).
12
Remove the roast from the pan and set it on a cutting board to rest for 20 minutes.
13
Strain the vegetables out of the liquid in the pan.
14
Pour this liquid into a medium saucepan, set over medium-high heat, and reduce by half.
15
Stir in the lemon juice.
16
Slice the roast.
17
Place two slices of meat on each plate.
18
Ladle sauce over the meat and garnish with the parsley.

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 (4-pound) boneless beef chuck roast, trimmed, 1 tablespoon kosher salt, 1 tablespoon freshly ground black pepper, and more.

Yes, Damn Skinny Yankee Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Damn Skinny Yankee Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions