Photographers Guide to the Great Smoky Mountains

Yankee Pot Roast


  • 2 teaspoons olive oil
  • 1 (4-pound) boneless chuck roast, trimmed
  • Flour for dredging
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 2 cups coarsely chopped onion
  • 2 cups low-salt beef broth
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 cup chopped plum tomato
  • 1-¼ pounds small red potatoes
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • Chopped fresh parsley (optional)


  1. Preheat oven to 300°.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle roast with salt and pepper and thoroughly dredge the beef in the flour, covering all the surfaces. Add roast to pan, browning on all sides (about 8 minutes). Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return roast to pan. Combine broth, ketchup, and Worcestershire; pour over roast. Add tomato; bring to a simmer.
  3. Cover and bake at 300° for 2-½ hours or until tender. Add potatoes and carrots; cover and bake an additional 30 minutes or until vegetables are tender. Stir in lemon juice. Garnish with parsley, if desired.
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Yankee Pot Roast
Nutrition Facts
Servings: 10
Amount per serving:
Calories: 319
Total Fat: 9 g
  Saturated Fat: 3 g
  Monounsaturated Fat: 1 g
  Polyunsaturated Fat: 0 g
  Trans Fat: 0 g
Cholesterol: 120 mg
Sodium: 703 mg
Potassium: 554 mg
Total Carbohydrate: 20 g
  Dietary Fiber: 3 g
  Sugars: 6 g
Protein: 41 g
Vitamin A: 382%
Vitamin C: 17%
Calcium: 25%
Iron: 27%
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