Yankee Pot Roast (New England)

This authentic recipe for Yankee pot roast is a New England classic, versatile and easy enough for any home cook. True to Yankee practicality, vegetables appearing in the recipe depend upon what is available and economical, most commonly onions, potatoes and carrots, but turnips, parsnips and even celeriac are not out of place. We've also called for red wine (a common ingredient in modern pot roasts, but certainly not the one your Granny made) for richer flavour.

1 (2-3 lbs) beef chuck roast, bone-in, trimmed of excess fat
sea salt
black pepper, freshly ground
4 Tbsp. extra-virgin olive oil, divided
1 large yellow onion, chopped
4-5 cloves garlic, sliced
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 cup medium-bodied red wine, such as Merlot
4 cups beef stock, divided
2 Tbsp. tomato paste
3 large carrots, peeled and cut into 2" pieces
3 ribs celery, cut into 2" pieces
2 cups pearl onions, ends removed and peeled
1 whole bay leaf
2 sprigs fresh rosemary
2 sprigs fresh thyme

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4) and position a rack in the lower half of the oven.

Pat the meat dry and season liberally on all sides with salt and pepper.

Set a large Dutch oven over medium-high heat, and add 2 Tbsp. of olive oil. Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside.

Lower the heat to medium and add the remaining olive oil. Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are translucent, about 6 minutes.

Deglaze the Pot:
Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot. Add the tomato paste; then return the browned roast to the pot, adding more stock to come a little more than halfway up the meat (the amount of stock you'll need will vary with the size of the roast). Bring to a simmer.

Once it's simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil; then cover with the lid.

Transfer the pot to the oven and cook until the beef is quite tender, 2-2½ hours. Be sure the liquid in the pot is simmering, not boiling, and that there's enough liquid to prevent the meat from drying out.

Remove the pot from the oven and arrange the vegetables, bay leaf, and herb sprigs around the meat. Cover and return to the oven for an additional 20-30 minutes, or until the vegetables are tender and a knife slips easily in and out of the meat. Transfer the roast to a plate and tent with foil for 15 minutes.

To serve, slice against the grain, or use two forks to pull the beef into chunks. Discard the bay leaf and herb sprigs; then arrange the beef and vegetables on a platter. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice.

Makes 4-6 servings.