New England Pot Roast

Marsha Gardner


Having lived in New England for many years while growing up I developed a great appreciation for the thriftiness of New Englanders. They use the most economical cut of meat and the vegetables that are in season. Well they did back in day. Today with the availability of most vegetables year round the recipe can be the same any time of the year.

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3 Hr


4-5 lb
bone-in chuck roast, trimmed of excess fat
kosher salt and freshly ground black pepper to taste
canola oil
4-5 clove
garlic, sliced
1 large
carrot, chopped
1 medium
onion, chopped
celery stalk, chopped
2 tsp
thyme, dried or 6 sprigs fresh
bay leaves, dried
3 Tbsp
all purpose flour
3 1/2 c
water or chicken stock (do not use beef stock)
2 Tbsp
tomato paste, italian
8-10 small
onions, small white
5 large
carrots, sliced into 2-inch pieces
1 lb
potatoes, red or white, chunked
1 lb
mushrooms, quartered

Directions Step-By-Step

Over high heat, pour sufficient oil to cover the bottom of a large Dutch oven or other large heavy pot (I 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 ΒΌ 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.

About this Recipe

Course/Dish: Beef, Roasts