Yankee Pot Roast from Luby's features tender, slow-cooked beef brisket braised with carrots, onions, and potatoes in a savory brown gravy, served as a hearty, comforting classic American meal.
Equipments
- Dutch oven or large heavy pot with lid
- Chef’s knife
- Cutting board
- Vegetable peeler
- Mixing spoon or spatula
- Tongs
- Measuring cups
- Measuring spoons
- Ladle
- Serving platter or dish
Ingredients
- 3-4 lb beef brisket
- 2 tablespoons vegetable oil
- 2 large onions
- 4 large carrots
- 4 large russet potatoes
- 3 cups beef broth
- 1 cup water
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for cornstarch slurry)
Choose a well-marbled 3-4 lb beef brisket for optimal tenderness and flavor in your Yankee Pot Roast. Using fresh vegetables like large onions, carrots, and russet potatoes enhances the dish's natural sweetness and texture. Measure liquids such as beef broth and water accurately to maintain the right braising liquid level for moist cooking. Incorporate Worcestershire sauce and tomato paste to deepen the savory complexity of the brown gravy. Your homemade Yankee Pot Roast will closely resemble the rich, comforting flavor profile from Luby's copycat menu.
Instructions
- Preheat oven to 325°F (163°C).
- Peel and chop onions, carrots, and potatoes.
- Pat beef brisket dry with paper towels.
- Season beef with salt and black pepper.
- Heat vegetable oil in Dutch oven over medium-high heat.
- Sear brisket on all sides until browned; remove and set aside.
- Add onions to pot; sauté until softened.
- Stir in tomato paste and cook 1 minute.
- Return beef to pot; add carrots and potatoes around beef.
- Pour in beef broth and water; add Worcestershire sauce, bay leaves, and thyme.
- Cover pot with lid; transfer to oven.
- Braise for 3–3.5 hours, or until beef is fork-tender.
- Remove beef and vegetables to serving platter.
- Discard bay leaves.
- If thickening gravy, mix cornstarch and cold water to make slurry; whisk into hot cooking liquid and simmer until thickened.
- Ladle gravy over beef and vegetables before serving.
Substitution
Yankee Pot Roast from Luby's copycat menu delivers a flavorful, tender beef brisket slow-cooked with classic vegetables in savory gravy, perfect for a comforting meal. You can substitute beef broth with chicken or vegetable broth if preferred, though it slightly changes the depth of flavor. Russet potatoes work well here, but Yukon Gold or red potatoes can be used for a creamier texture. When a Dutch oven is unavailable, a heavy, oven-safe pot with a tight-fitting lid can also maintain the necessary moisture during braising. To thicken the gravy, cornstarch slurry is optional but effective if you want a richer consistency.
Tips
Always pat the beef brisket dry before seasoning to ensure a better sear and deeper flavor. Use a Dutch oven with a tight-fitting lid to maintain moisture and even heat during the 3 to 3.5-hour braising process at 325degF (163degC). When adding vegetables, arrange them around the brisket to allow even cooking and better absorption of the savory gravy. If you want a thicker gravy, whisk cornstarch with cold water to create a slurry before stirring it into the hot liquid to avoid lumps.
Nutritions
Yankee Pot Roast delivers a rich source of protein from the slow-cooked beef brisket, essential for muscle repair and growth. The inclusion of carrots, onions, and russet potatoes provides dietary fiber, vitamins A and C, and complex carbohydrates for sustained energy. The beef broth and Worcestershire sauce add minerals like iron and zinc, supporting immune function and metabolism. You can enjoy this hearty meal as a balanced combination of macronutrients and micronutrients promoting overall nourishment.
Storage
Store your Yankee Pot Roast in an airtight container and refrigerate within two hours of cooking to ensure freshness and safety. The beef brisket, carrots, onions, and potatoes will keep well for up to 3-4 days in the fridge. For longer storage, freeze portions in freezer-safe containers, sealed tightly to prevent freezer burn; thaw completely in the refrigerator before reheating.
Variation or Alternatives
You can substitute beef brisket with chuck roast for a slightly leaner cut that still becomes tender during slow cooking. Try adding parsnips or turnips alongside carrots to introduce a subtle sweetness and earthiness. For a richer gravy, replace half the beef broth with red wine or add a splash of balsamic vinegar before braising. Consider slow-cooking the pot roast on low in a slow cooker for 8 hours if you prefer a hands-off method that yields similarly tender results.
Allergies
Yankee Pot Roast contains beef, which is generally not allergenic but may pose a risk for those with red meat allergies. The recipe also includes vegetable oil, which could be a concern if it is derived from common allergens like soy or peanut oil. Your meal may also contain trace amounts of allergens found in Worcestershire sauce, such as anchovies or gluten, so check ingredient labels carefully if you have specific food sensitivities.
Why this recipe?
Yankee Pot Roast from Luby's restaurant is loved for its tender, slow-cooked beef infused with rich, savory flavors and a blend of hearty vegetables. The meltingly soft texture combined with a well-seasoned gravy creates a comforting, homestyle dining experience that resonates with many. Trying to make a copycat version allows you to replicate this classic dish's authentic taste and customize ingredients to suit your preference. Your effort in recreating Yankee Pot Roast ensures a satisfying, budget-friendly meal that captures the essence of traditional American comfort food.