This Yankee pot roast is a beef roast that’s been braised to meltingly tender perfection, seasoned with bacon, and served with potatoes and vegetables. A hearty and comforting meal all in one pot!

Yankee Pot Roast | Easy Pot Roast #potroast #beef #comfortfood #dinner #dinneratthezoo

Pot roast is a classic dish that never goes out of style, and this version with bacon is always a huge hit.

Yankee pot roast with bacon, potatoes and root vegetables.

It’s winter. And here in California it’s been raining non stop. While we most definitely need the rain to combat the drought, it’s made my three very energetic children a little stir crazy. Instead of dwelling on the negatives of being cooped up inside while the kids run in circles to burn off energy, I think about the positives of cold weather – like hearty comfort food. I mean, if you’re going to spend the day inside you might as well have something delicious in the oven right? This Yankee pot roast is a family favorite made even better by the addition of bacon. Throw some vegetables and potatoes in the pot and you’ve got a complete meal!

A pot of beef roast, carrots, celery and potatoes.

How do you make Yankee Pot Roast?

This recipe is quite simple – the beef gets browned (in bacon fat!) and then baked to perfection for hours in a low temperature oven. I prefer to use a chuck roast for this recipe, but any well marbled beef roast will do the trick. I went with baby carrots, turnips, celery and potatoes for my vegetables, but other root vegetables would also work. The beauty of a recipe like this Yankee pot roast is that you can even make it a day in advance; the meat will only get better as it sits in the braising liquid.

A plate of shredded Yankee pot roast with vegetables and bacon.

Aside from the amazingly complex flavor of the tender meat and vegetables, my other favorite part about this recipe is that it makes enough meat for two nights. I take my leftover pot roast and turn it into a delicious and hearty soup. Stay tuned for my beef noodle soup recipe coming your way soon!

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5 from 13 votes

Yankee Pot Roast

AuthorSara Welch
This Yankee Pot Roast is a beef roast that's been braised to meltingly tender perfection, seasoned with bacon, and served with potatoes and vegetables. A hearty and comforting meal all in one pot!
This Yankee Pot Roast is a beef roast that's been braised to meltingly tender perfection, seasoned with bacon, and served with potatoes and vegetables. A hearty and comforting meal all in one pot! ]
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course Main Course
Cuisine American
Serves 8 -10 servings


  • 1/2 pound of thick cut bacon coarsely chopped
  • 1 4-5 pound beef chuck roast
  • Coarse salt and ground pepper
  • 1 yellow onion minced
  • 3 sprigs of fresh rosemary or thyme
  • 1/2 cup dry red wine
  • 2 cups of beef broth
  • 1 pound small potatoes halved
  • 1/2 pound of carrots peeled and cut into 2-inch pieces
  • 4 pieces celery stalks cut into large pieces
  • coarse salt and finely chopped parsley for garnish optional


  • Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium heat, stirring occasionally, until fat is rendered and bacon is crisp. Transfer the bacon to paper towels to drain; set aside.
  • Season the beef generously with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides, about 5-6 minutes per side. Transfer beef to a plate; pour off all but 1 tablespoon of fat from the pot.
  • Reduce heat to medium and add the yellow onion; season with salt and pepper. Cook, stirring occasionally, until onion is lightly browned, 4-6 minutes.
  • Add wine to the pan and cook, stirring constantly, until the wine has reduced by half. Add the beef broth and rosemary or thyme.
  • Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
  • Remove pot from oven and place potatoes, carrots, celery and reserved bacon around the pot roast. Season the vegetables with salt and pepper. Cook until vegetables and beef are tender, about 1 hour more.
  • Remove beef from pot and let rest 15 minutes, then slice against the grain. Arrange on a platter with vegetables and drizzle with braising liquid. If the braising liquid is overly greasy you can put it into a fat separator before pouring it over the meat.
  • Garnish with parsley and coarse salt if desired.


Make Ahead: You can make this a day in advance, store the meat in its braising liquid and reheat, covered, in a 350 degree oven until meat is hot.
Make sure to save your leftover meat for beef noodle soup!


Calories: 729kcal | Carbohydrates: 19g | Protein: 59g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 194mg | Sodium: 1221mg | Fiber: 2g | Sugar: 3g

Hello! I’m Sara!

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5 from 13 votes (5 ratings without comment)

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Recipe Rating


  1. 5 stars
    In 10 years, I’ve never received the type of compliment from my husband on food like I did with this meal. He said it was better than any roast he’d ever had, and better than what you’d get in a restaurant. Thank you!

  2. 5 stars
    Love it. This recipe has become a neighborhood favorite 🙂 I add extra bone broth so it is a bit more like a stew.

  3. 5 stars
    I’ve made this several times. It is absolutely delicious! The his is the only recipe I will use. Thank you!

  4. My wife does ours, it’s delicious. She uses beef and chicken bullion cubes(4 ). in the liquid instead of wine.

    1. Hi! A dutch oven is just another term for a large pot, this recipe is written where you put the meat in a large pot and bake it in the oven. You could use the crockpot if you prefer!

  5. Hi! I’m avoiding cooking with onions. Sometimes I substitute red pepper. Any thoughts on that? Or other ideas?

  6. 5 stars
    This pot roast looks perfect for winter! We had a really dry summer & fall and right now it’s raining like crazy in Portland, too (which is not the norm), so I am craving comfort food like this. Love that the beef is browned in bacon fat, too. Delicious!

  7. 5 stars
    Yum. I love a good pot roast. I can always count on my kids to eat it. The meat looks so tender and just falling apart. My kind of recipe!

  8. It has been raining almost non-stop here in Georgia too, plus it has gotten unbelievably cold. That makes this recipe absolutely perfect to come home and warm up too.