Ingredients
- this recipe has made a few dollars for me this is very close to my recipe I have had for 12 yrs. This is for 6 large portions. shopping list
- New England pot roast shopping list
- 1 bone – in piece of chuck roast, 4- 5 pounds, trimmed of excess fat shopping list
- sea salt or kosher salt and freshly ground pepper shopping list
- vegetable oil, such as canola shopping list
- 4-5 cloves garlic, sliced shopping list
- 1 large carrot, chopped shopping list
- 1 onion, chopped shopping list
- 1 celery stalk, chopped shopping list
- 2 teaspoons dried thyme or 6 sprigs fresh shopping list
- 2 bay leaves shopping list
- 3 tablespoons flour shopping list
- 3 ½ cups water or half chicken stock, half water. Do not use beef stock. shopping list
- 2 tablespoons tomato paste shopping list
- 8 – 10 small onions shopping list
- 5 carrots in 1 -2 inch pieces shopping list
- 1 pound red potatoes or larger white potatoes in chunks shopping list
- 1 pound large mushrooms, quartered (optional) shopping list
How to make it
- Over high heat, pour sufficient oil to cover the bottom of a large Dutch oven or
- other large heavy pot (we use a large French enameled iron pot), generously salt
- and pepper both sides of the roast and sear meat until well browned on both
- sides. Remove meat and pour off oil. Return pot to medium heat and add
- chopped carrot, celery, onion and the garlic. Cook stirring, adding a small
- amount of oil if necessary, until softened but not browned. Sprinkle flour over
- vegetables and stir for 2-3 minutes. Return meat, adding water, tomato paste and
- herbs.
- Bring to a simmer on top of the stove, cover (use aluminum foil under cover if it
- does not fit tightly). Place into preheated 325 degree oven and cook for 2 hours.
- Check at 1 hour and turn meat if it is not covered by liquid; add additional water
- if liquid is too thick – it should be the consistency of thin gravy.
- At 2 – 2 ¼ hours, add remaining vegetables; the time varies according to size.
- Cook for a total of 3 hours. If the vegetables are not quite cooked, cover and let sit
- – cooking will continue using retained heat. Check for seasoning, adding salt or
- pepper to taste.
- Skim excess fat from the liquid, cut meat into serving size pieces, arrange on a
- heated platter and surround with vegetables. Moisten with some of the liquid,
- pass the remainder at the table and enjoy a true New England tradition.
People Who Like This Dish 5
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The Rating
Reviewed by 4 people-
Love roast
hungrybear
in Miner loved it
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Very good! high 5
cuzpat
in Sikeston loved it
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Reviews & Comments 5
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