Slow Cooker Yankee Pot Roast
Slow Cooker Yankee Pot Roast recipe is a delicious and easy meal from a pot. This simple recipe is made with beef and tubers together in a rich tasty sauce. It will quickly become one of your favorite comfort food dishes.
This is one of those classic slow cooker recipes that requires little effort but reaps great rewards. It takes only a few minutes of preparation, but you can cook all day. And the results: a clay pot meal from a pot that everyone will love.
As is typical of a traditional Yankee pot roast recipe, this dish is made with boneless roast and tons of root vegetables. Chuck roast is a harder cut of beef that becomes more tender with low, slow cooking. It is the perfect cut if you want to crumble and serve. If you prefer to cut your roast, a round roast is a better option. The round roast is a little less fatty, so the end result will be a little drier, but delicious!
Skip to the recipe card to get the
To make this classic Yankee pot roast, you’ll need:
- Roast – 3-4 lbs.
- Medium onion
- celery chopped
- chopped turnips – chopped
- tomatoes stewed
- potatoes baby beef broth
- red wine
- rosemary –
- Thyme – fresh if possible
- Worcestershire sauce
- Cornstarch – optional
- Salt and black pepper – to taste
fresh if possible
Start this classic recipe by cutting all the vegetables into large, bite-sized pieces. Place the potatoes and all the cut vegetables at the bottom of the slow cooker. Place the beef on top of the vegetables. Add the garlic, Worcestershire sauce and tomatoes on top of the beef. Pour the wine glass and cup of beef broth over all ingredients.
If using fresh rosemary and thyme, place sprigs of each on top of the mixture. If you are using dry seasonings to season beef, sprinkle these over your meat. Cover the pot and simmer for about 10 hours. Their Yankee crockpot roast is ready to serve when it’s crumbling tenderly.
Pro-tip: You may want to thicken the juices in your cooking pot. To make it, use a small bowl to mix cornstarch with a few tablespoons of the hot liquid in your slow cooker. Transfer the roast to a separate plate and pour the cornstarch mixture into your cooking pot. Stir to combine. Re-roast the slow cooker, cover and let cook for an additional 30 minutes.
Like many slow-cooker meat recipes, this is really a one-pot meal. Just shred the meat and serve! A cold, crispy garden salad is the perfect way to round it out. Just like a good crusty loaf of bread.
This classic roast beef is also served with egg noodles, cauliflower puree or rice. I love pouring the meat broth created by this dish over homemade mashed potatoes!
This easy slow cook meal makes wonderful leftovers!! Store leftovers in individual portions to reheat and eat perfect future meals. Using airtight containers or bags will help keep the dish fresh. It will last 3-4 days in the refrigerator and up to 6 months in the freezer.
- tricks I’m not a wine expert, but I tend to use a cabernet sauvignon for this recipe. Add a lot of flavor.
- If you prefer not to include wine, you can substitute it with an extra cup of beef broth. Many
- recipes state that you should seal your roast before adding it to your slow cooker. I’m too lazy. My plate skips that step and is delicious!
- This great recipe is even lazier when there is not much cleaning. Using a slow cooker liner is the easiest way to avoid having to clean up a big mess.
- for this slow cooker roast? I love mine!
Looking for the perfect slow cooker
As an Amazon Associate, I earn qualified purchases and affiliate links.
Follow me on Facebook
Check out my latest news on