Old Fashioned New England Pot Roast
Simple old-fashioned cooking at its best, New England Pot Roast, is the kind of dinner that never ceases to please meat and potatoes lovers
- Prep time
- 20 min
- Cook time
- 3 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4- pound beef chuck (rolled rump or bottom round or cross-rib roast)
- 2-3 teaspoons salt
- 1 teaspoon ground black pepper
- 5 ounces prepared horseradish
- 1 cup water
- 8 small potatoes (cut in half)
- 8 medium carrots (each cut into fourths)
- 2 medium onions (quartered)
Instructions
- 1
Cook the beef in a Dutch oven over medium heat, until just browned on both sides, about 2-4 minutes per side.
- 2
Sprinkle with salt and pepper. Spread the horseradish evenly over both sides of the beef. Add the water. Heat to boiling and then lower the heat. Cover and simmer on top of the stove or cook in a 325 degree oven 2-1/2 hours. Add the vegetables. Cover and cook until tender, about 1 hour longer.
- 3
Remove the meat and vegetables to a warm platter.
- 4
Prepare the gravy: Pour the cooking broth from the Dutch oven into a measuring cup. Skim off excess fat. Add enough water to the broth to measure 2 cups. In a small glass jar with a lid, shake together 1/2 cup cold water and 1/4 cup all-purpose flour. Whisk this mixture gradually into the broth. Place in the Dutch oven and heat until boiling, stirring constantly. Boil and stir 1 minute more.