How many servings does this recipe make?

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

What ingredients do I need for Yankee Pot Roast and Vegetables?

You need 9 ingredients. The key ingredients include: 2 12 lbs beef chuck roast, 3 medium baking potatoes, unpeeled, and cut into quartered (about 1 lb), 2 large carrots, cut into 3/4 - inch slices, 2 celery ribs, cut into 3/4 - inch slices, and more.

Is Yankee Pot Roast and Vegetables suitable as meat & poultry?

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

How do I store leftover Yankee Pot Roast and Vegetables?

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

Yankee Pot Roast and Vegetables Recipe

Name: Yankee Pot Roast and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs beef chuck roast; 3 medium baking potatoes, unpeeled, and cut into quartered (about 1 lb); 2 large carrots, cut into 3/4 - inch slices; 2 celery ribs, cut into 3/4 - inch slices; 1 medium onion, sliced; 2 bay leaves; 1 teaspoon dried rosemary leaves; ½ teaspoon dried thyme leaves; ½ cup reduced-sodium beef broth

Try this homemade Yankee Pot Roast and Vegetables recipe the whole family will love. Made with chuck roast, baking potatoes, carrots and celery. Easy st…

This Yankee Pot Roast and Vegetables relies on simple, everyday ingredients such as beef chuck roast, medium onion, sliced, bay leaves and dried rosemary leaves. It comes together quickly and makes 4 servings, at about 212 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

2 12 lbs beef chuck roast
3 medium baking potatoes, unpeeled, and cut into quartered (about 1 lb)
2 large carrots, cut into 3/4 - inch slices
2 celery ribs, cut into 3/4 - inch slices
1 medium onion, sliced
2 bay leaves
1 teaspoon dried rosemary leaves
½ teaspoon dried thyme leaves
½ cup reduced-sodium beef broth

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Quick Info

Servings
4 servings
Calories
212 kcal
Category
Meat & Poultry

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