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.

Reviews & Comments 5

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  • twill10 8 years ago
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  • twill10 8 years ago
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  • valinkenmore 8 years ago
    You're making me hungry! Sounds devine. Thanks for the post and high 5 to you!
    Was this review helpful? Yes Flag
    " It was excellent "
    hungrybear ate it and said...
    Love roast
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    " It was excellent "
    cuzpat ate it and said...
    Very good! high 5
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