Stovetop Yankee Pot Roast


Good, old-fashioned Yankee pot roast recipe prepared on top of the stove!

close up view of shredded Pot Roast with potatoes in a bowl
Prep Time:
25 mins
Cook Time:
2 hrs 10 mins
Additional Time:
10 mins
Total Time:
2 hrs 45 mins


  • ¼ cup olive oil

  • 1 (3 pound) beef round tip roast

  • flour for dredging

  • 3 medium onions, sliced

  • 3 large carrots, peeled and cut into small chunks

  • 3 large stalks celery, diced

  • 4 cloves garlic, minced

  • 3 whole allspice berries

  • salt and pepper to taste

  • 1 cup dry red wine

  • 2 (12 ounce) cans beef broth

  • 2 tablespoons cornstarch dissolved in a small amount of water


  1. Heat oil in a heavy, cast iron pot over medium heat. Dredge roast in flour, shake off excess, and brown in hot oil on all sides.

  2. Stir in onions, carrots, celery, garlic, and allspice; cook until lightly browned. Pour in red wine and bring to a simmer before pouring in beef broth. Reduce heat to low, cover, and cook until beef is tender, 2 to 3 hours.

  3. Remove meat to a cutting board; allow to rest for 10 minutes.

  4. While beef is resting, thicken cooking liquid with cornstarch. Slice beef and serve with gravy.

Nutrition Facts (per serving)

388 Calories
24g Fat
10g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 388
% Daily Value *
Total Fat 24g 30%
Saturated Fat 8g 40%
Cholesterol 88mg 29%
Sodium 391mg 17%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 28g
Vitamin C 5mg 24%
Calcium 39mg 3%
Iron 3mg 18%
Potassium 681mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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