New England Pot Roast

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Today we’re craving New England pot roast.

Here are the step-by-step instructions for making

a fabulous roast in your Dutch Oven…

Preheat oven to 350 degrees F.

Add 2 Tablespoons extra virgin olive oil to your Dutch oven.

Turn heat on medium-high under pot.

Generously sprinkle a 4 lb chuck roast

with kosher salt and freshly ground pepper

Brown roast on all sides.

5-6 minutes total.

Remove roast to a platter and add 2 cups chopped onion to the pot.

Add a little extra oil if necessary.

Saute for 8 minutes.

Deglaze pot with 1 cup dry red wine.

Return roast to pan.

Pour 14 oz. beef broth, consumme or stock over top.

Bring to a simmer. Turn off heat under pot.

Add a generous sprinkle of dried herbs

(this time I used a blend of parsley, basil, oregano and marjoram.)

Mince 3 large cloves of garlic and spread on roast

along with a jar of pure horseradish

Cover and bake for 1 and 1/2 hours.

Remove pot from oven and add:

2 lb. Yukon Gold potatoes, (2-inch dice)

4 large carrots, peeled and cut on extreme diagonal

4 large parsnips peeled and cut into sticks

Cover. Return pot to oven and cook for another hour.

Plate your roast and veggies…


Serve with Colman’s English mustard.



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