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Disclosure: We received a complementary #OXOCookware 5-quart Casserole + Cover for review purposes. All opinions are 100% my own (and Jack’s too).
In our opinion, there are three things that every home cook should have! First, a great collection of classic recipes (like today’s Yankee Pot Roast recipe), a willingness to experiment in the kitchen (don’t be afraid to try new recipes!) and finally the right tools – including a great set of cookware!
Having the right tools – whether it be pots and pans, a quality knife, or gadgets for a specific task – can make cooking so much easier, and it can also impact how your food turns out! And with that belief in mind, my husband Jack and I have been looking to purchase a new stainless steel cookware set for a while now, and we’ve tested out a few brands by purchasing one pan to try before we commit to investing in a full set, but still haven’t decided to take the plunge.
So when we were given the opportunity to try out a piece from OXO’s new Stainless Steel Pro Cookware collection, we jumped at the chance! We’re already huge fans of OXO’s other quality products so we couldn’t wait to put their new Stainless Steel Pro Cookware to the test when making our classic Yankee Pot Roast.
Here are some features of the OXO Cookware that really impressed us:
The heat-radiant aluminum core fused between two layers of stainless steel ensures even cooking from every side.
Rolled edges designed for drip-free pouring – plus I LOVE the imprinted measurements on the inside of the pot that you can see above. (Such a great idea!)
Contoured handles designed to stay cool to the touch for a comfortable grip.
Durable, all metal construction allows the cookware to move directly from stovetop to oven and broiler. And the glass lids are oven safe up to 430°F.
Works on all stovetops, including induction AND they are dishwasher safe for easy clean up.
Now – about that Yankee Pot Roast recipe… Many people have asked us what differentiates a Yankee Pot Roast from just a “pot roast.” Basically a pot roast is beef that is braised in liquid – but a Yankee-style pot roast is cooked and served with root vegetables (our recipe includes carrots, potatoes, parsnip and turnip).
My husband Jack has been making Yankee Pot Roast for years – and his recipe includes cooking two sets of vegetables. The first set braises along with the meat and the vegetables cook down and help add wonderful flavor to both the meat and the gravy. (Really – including the vegetables while braising the meat makes all the difference between a delicious pot roast and one without much flavor!) Then a second batch of vegetables is cooked to serve alongside the beef.
Our OXO Stainless Steel Pro Cookware was the perfect tool for the job!
We were able to nicely sear the outside of the beef and sauté the vegetables, before putting the entire casserole pan – lid and all – in the oven to cook low and slow until the beef was fork tender.
My husband Jack, as you might know, is pretty particular when it comes to his kitchen gear (a holdover from his professional food service days) and he’s not one to throw around praise unless he truly means it! He was thrilled with the quality of this OXO Stainless Steel Pro Cookware – and I think you will be too!
Disclosure: This post contains affiliate links.
- 4–6 pound chuck roast, tied with butchers twine
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- ½ pound carrots unpeeled, stem removed and roughly cut up
- 1 pound onion peeled and cut into quarters.
- ½ pound parsnips unpeeled, stem removed and roughly cut up
- 2 large celery stalks roughly cut up
- 1 ounce (in weight) or two large cloves garlic, smashed
- 3 tablespoons tomato paste
- 2 tablespoons flour
- 1 cup hearty red wine, such as merlot
- 3 cups beef stock or broth (canned or carton is fine)
- 2 bay leaves
- ½ ounce fresh rosemary (about 2–3 medium stems)
- ½ ounce fresh thyme (about half a standard bunch)
- 2 ounces parsley stems
- 1 teaspoon gravy seasoning such as Kitchen Bouquet
Vegetables for the Finished Dish
- 1 pound onion peeled and cut into 16 wedges
- 1 pound fresh carrots, peeled and cut on the bias into bite sized pieces
- 1 pound fresh Parsnips, peeled and cut on the bias into bite sized pieces
- 1 ½ pounds new red potatoes peeled and cut into bite sized pieces
- 1 pound turnip (yellow or white) peeled and cut into bite sized pieces
- Salt and pepper all sides of the beef.
- In a five quart heavy bottomed pot with a tight fitting lid (like the OXO 5 quart Stainless Steel Pro Casserolethat we used), melt butter in oil over medium high heat. Once melted and a little frothy, add beef and sear for 4-5 minutes per side (four sides and two ends). The total time for this step should be between 25 and 30 minutes total. Remove the beef to a platter.
- Preheat oven to 325 degrees.
- Add carrots, parsnips, onion, celery and garlic to the pot. Cook and stir often for 15 minutes over medium high. Add tomato paste and cook for 2 minutes stirring often. Lower the heat to medium if the mixture starts to stick. Add flour and stir and cook for one more minute.
- Add wine and stir and scrape bottom to deglaze. Once most of wine has evaporated, add stock.
- Wrap bay leaves, rosemary, thyme and parsley stems in butcher’s twine and add to pot. Add gravy seasoning and stir. Nestle beef back in the pot pushing to the bottom so the vegetables come up around the sides. Cover the pot and place in center of oven.
- Cook for 1 ½ hours at 325 degrees then lower temperature to 300 degrees and cook for another one to two hours or until tender. Test every 30 minutes for last hour or so by cutting a small sliver of beef and checking for doneness.
- Remove the pot from the oven, remove beef to a platter and cover platter loosely with foil.
- Remove and discard herb bundle including bay leaves.
- Using a ladle, skim off and discard fat that floats to the top, about half a cup or so.
- Using an immersion blender, puree mixture until extra fine. If you do not own an immersion blender, carefully transfer the contents to a blender, food processor or food mill and process until you have a fine consistency. The texture should resemble gravy.
- Bring sauce to hot over medium heat, add onion, cover and simmer five minutes.
- At this point, if you don’t have room for the vegetables remove some of the thickened stock to a bowl and then add the carrots, parsnips, potatoes and turnip to the pot. Cover and simmer 20-25 minutes until tender, stirring occasionally so they don’t stick to the bottom. The mixture will have reduced some so add reserved sauce back in after they are cooked.
- Taste mixture for seasoning and adjust with salt and pepper.
- Transfer the roast to a cutting board and slice against the grain into thick slices. Strain vegetables and serve on platter with beef.
- Serve the sauce remaining in the pan on the side with the beef and vegetables.
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