New England Pot Roast
From elgourmand2 8 years ago
- 30 min + 6 hrs. to make
- Serves 4-6
A good old Yankee Pot roast. I think the original of this came from Betty Crocker. My wife showed up with a good sized roast, parked it in the middle of my kitchen table and said “Can you cook this for us”? I think she got it from one of her brothers; good old Samoan range beef, good flavor but tough as a boot heal. Read more It shouted Pot Roast. You can do it just like this recipe says or cheat like I do. At step #5 I put everything in the Crock Pot, turn it onto low and spend the day at the track. For step #7 I put the sauce in a sauce pan. Melt in your mouth roast that’s bursting with flavor. See less
Ingredients
- • One 3-4 lb. (1.5-2 kg.) beef chuck roast. Not sure what this one was but it worked. shopping list
- • Salt and FG pepper to taste. shopping list
- • 3 Tbs. olive oil. shopping list
- • 3 stalks celery, cut into 2-inch chunks. shopping list
- • 2 med. carrots, cut into 2-inch chunks. shopping list
- • 2 medium onions, cut into 2-inch chunks. shopping list
- • 1 cup bell pepper, cut into strips. My add and optional. shopping list
- • ¼ cup (4 Tbs.) all-purpose flour. shopping list
- • 3 cloves garlic. shopping list
- • 3 sprigs fresh thyme. shopping list
- • 2 med. bay leaves. shopping list
- • 1 sprig fresh rosemary. shopping list
- • 1/2 cup dry red wine. shopping list
- • 1 tsp. Worcestershire sauce. shopping list
- • 5-6 cups beef stock: Can sub veggie stock. shopping list
- • 1 lb. (500 g) red potatoes, cut into 2-inch chunks. Any good firm potatoes work. shopping list
- • ¼ cup yellow mustard. shopping list
- • 2 Tbs. prepared horseradish, drained. shopping list
- • Chopped fresh parsley, for garnish, optional. shopping list
How to make it
- 1. Preheat the oven to 350 F. (175 C).
- 2. Season the roast with salt and pepper.
- 3. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a platter.
- 4. Add the celery, bell pepper, carrots and onions and sauté until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
- 5. This is where you go Crock Pot or stay Dutch oven. Pour in the wine and Worcestershire sauce and bring to a boil. Add the roast to the pot, along with the stock and potatoes. Bring to a simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board. If using a Crock Pot, cook on low for 8-10 hours. See Photo
- 6. Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface. Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using.
- 7. Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.
- The original recipe says serve with homemade biscuits. Actually, that sounds a great idea.
- IDEA: Prep everything up to step #5 the night before and put in the fridge. Next morning, load everything into the Crock Pot and go about your day. Come home in the evening to dinner already cooked. :-)
People Who Like This Dish 3
- JABNJENN Nowhere, Us
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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