New England Pot Roast
- 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
How to Make New England Pot Roast
- 1Over 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
- 2Bring 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.
- 3At 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.