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Yankee Pot Roast (Chef Gordon Ramsay)


Time consuming but the flavor is unbelievable and the meat comes out so tender! I make this in Chef Ramsay's stove top pressure cooker.

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Rate this recipe 4.1/5 (56 Votes)


  • 3 tablespoons canola oil
  • 3 to 4 pounds beef chuck roast (trimmed & cut in half against the grain)
  • 2 tablespoons all-purpose flour
  • Sea salt & black pepper
  • 1 tablespoon tomato paste
  • 2 medium carrots, cut into chunks
  • 2 celery ribs, cut into chunks
  • 1/2 large onion, cut into chunks
  • 3 garlic cloves, peeled and crushed
  • Small bunch thyme
  • 2 bay leaves
  • 3 cups low sodium chicken stock
  • 2 tablespoons all-purpose flour
  • 3 to 4 tablespoons warm braising liquid
  • 1 tablespoon tomato paste
  • 4 ounces dried porcini mushrooms (soaked in warm water then drained)
  • 1 pound small red potato cut into 2-inch chunks
  • 2 carrots, cut into chunks
  • Sea-salt & pepper to taste
  • Handfull parsley, chopped


Servings 6
Cooking time 120mins


Step 1

Season the chuck roast generously with salt & pepper; massage into meat.

Dredge through flour shaking off any excess.

Heat 6 quart low pressure cooker over medium heat, add oil, then heat until shimmering. Sear roast on all sides until golden brown (about 15 minutes) Remove from pan & set aside.

Add onions, carrots, celery & tomato paste to pan, stir well to coat. Cook about 2 to 3 minutes.

Add bay leaves, garlic & thyme. Stir cooking about 1 minute.

Add roast & resting liquid to pan, then add chicken stock to come about halfway up roast. Bring all to a simmer. Cover making sure it is well sealed. Cook on a medium, low flame, an active simmer for about 1 hour.

Carefully remove lid, and remove pot from heat. Carefully remove roast from pan and set aside, pour contents of pan through a strainer into a large bowl.

Press liquid from vegetables with a spatula - discard vegetables.

To Finish:
In a small bowl whisk 2 tablespoons of flour with 3 to 4 tablespoons of broth from the pan to form a liquid paste.

Place pot back on medium heat, add 2 tablespoons of cooking oil to heat.

Saute onions & mushrooms about 2 minutes.

Add to pot along with tomato paste, carrots, potatoes and flour mixture.

Stir well and season with salt & pepper.

Pour strained cooking liquid back into pan, stir well. Bring to boil then reduce to a simmer.

Add roast back to pan & cover. Seal lid well and simmer bout 15 minutes.

Once done, remove roast and rest for about 10 minutes. Slice meat against the grain & place on platter.

Arrange vegetables around it and lightly dress with sauce. Sprinkle over with fresh parsley.

Serve remaining sauce on the side.

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