New England Pot Roast
This recipe yields a classic New England Pot Roast, featuring a tender, slow-cooked beef chuck roast with root vegetables like potatoes, carrots, and onions. Infused with the piquant kick of horseradish, it's a comforting and hearty meal, perfect for family dinners. The rich gravy completes this traditional dish.
Equipment
- 1 Large Dutch Oven or Roasting Pan with Lid Essential for braising on the stovetop and in the oven.
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 Whisk For making the gravy slurry.
- 1 Large Spoon or Tongs For handling the roast and vegetables.
Ingredients
Main
- 1 boneless beef chuck arm shoulder or blade pot roast (4 lb)
- 1 to 2 teaspoons salt
- 1 teaspoon pepper
- 1 jar 8 oz prepared horseradish
- 1 cup water
- 8 small potatoes cut in half
- 8 medium carrots cut into fourths
- 8 small onions skins removed
- 1/2 cup cold water
- 1/4 cup Gold Medal™ all-purpose flour
Instructions
- Season the boneless beef chuck pot roast generously with 1 to 2 teaspoons of salt and 1 teaspoon of pepper.
- Heat a large Dutch oven or roasting pan over medium-high heat. Sear the seasoned pot roast on all sides until deeply browned and caramelized.
- Pour 1 cup of water into the pot with the seared roast. Stir in the 8 oz jar of prepared horseradish, scraping up any browned bits from the bottom of the pan.
- Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and cook for 2 1/2 hours, allowing the meat to tenderize slowly.
- After 2 1/2 hours, add the halved small potatoes, quartered carrots, and whole small onions to the pot around the roast.
- Continue to cook, covered, for another 1 hour, or until the vegetables are tender and the beef is fork-tender.
- Carefully remove the pot roast and vegetables from the pot and set aside on a platter, loosely covered to keep warm.
- In a small bowl, whisk together 1/2 cup cold water and 1/4 cup Gold Medal™ all-purpose flour until a smooth slurry forms.
- Bring the cooking liquid in the pot to a boil. Gradually whisk in the flour slurry and cook, stirring constantly, until the gravy thickens to your desired consistency.
- Slice the pot roast against the grain and serve immediately with the tender vegetables and warm gravy.
Notes
1. Achieving a deep, rich sear on the pot roast before braising is crucial for developing robust flavor. Don't rush this step; brown all sides well. 2. Adjust salt and pepper to taste throughout the cooking process, especially after adding the horseradish. 3. For a thicker gravy, you can make a slightly larger flour slurry or reduce the liquid further. For a smoother gravy, strain it through a fine-mesh sieve before serving. 4. Consider adding a bay leaf and a sprig of fresh thyme to the braising liquid for an added layer of aromatic depth.