New England Boiled Dinner Recipe

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New England Boiled Dinner

Carlotta Parks


My mom use to start this dinner on late saturday night while we were sleep. Stick it in the oven early Sunday morning by the time we came home for dinner that was the best smell ever.

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6 servings


30 Min


4 Hr


3 lb
boneless beef round rump roast
2 Tbsp
2 can(s)
10 3/4 oz campbells onion soup
2 Tbsp
prepared horseradish
1 medium
bay leaf
1 medium
clove of garlic
6 medium
carrots cut into 2inch pieces
1 lb
rutabaga sliced 1/4 thick
8 small
white potatoes
1 medium
head of cabbage cut into six wedges
1/2 c
1/4 c

Directions Step-By-Step

Pre heat oven to 350 In a large heaavy pan, brown meat in shortening; pour off fat, add soup, horseradish, bay leaf and garlic.put into a roaster, Cover; cook over low heat 2 hrs. add carrots and rutabaga, cook 30 min stir occasionally, add potatoes place cabagge on top. cook 30 min or more until done. Remove meat and vegetables to serving platter. Keep warm. Mean while in a saucepan blend water with flour until smooth, slowly stir into sauce from meat cook until thickened. makes 6 servings Note: when my mom cooked the dinner the night before in the oven all vegtables are put in with the meat after meat has been browned cover and decrease the oven to 300 to 325 depending how fast your oven cooks and do the last step with the flour and water after the meat and vegetables are done.

About this Recipe

Course/Dish: Beef