NEW ENGLAND POT ROAST
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil. When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes. Remove to a plate.
- Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes. Add the flour, garlic, thyme, bay leaves and rosemary. Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
- Pour in the wine and bring to a boil. Add the roast back to the pot, along with the stock and potatoes. Bring to a rapid simmer and cover tightly. Place in the oven and cook, covered, until the meat is just tender (a knife will slide out easily with no resistance), about 2 hours 30 minutes. Remove the meat to a cutting board.
- Let the sauce sit for a few minutes, and then spoon off any fat that has risen to the surface (or pour into a fat-separating measuring cup, pour off the fat and add the sauce back to the pot). Return the sauce to a simmer. Whisk in the mustard and horseradish and season with salt and pepper if necessary. Discard the bay leaves and stir in the parsley if using.
- Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #preparation #occasion #main-dish #beef #easy #fall #winter #crock-pot-slow-cooker #dietary #one-dish-meal #low-sodium #seasonal #low-carb #low-in-something #meat #roast-beef #equipment #3-steps-or-less
You'll also love
Erika Hodges
[email protected]This recipe is a keeper! The pot roast was so tender and flavorful, and the gravy was perfect. I served it with mashed potatoes and green beans, and it was a hit with my family. I will definitely be making this again and again.
Hagar samir tewfiq
[email protected]This was my first time making pot roast and it turned out great! The recipe was easy to follow and the results were delicious. The beef was tender and flavorful, and the vegetables were cooked perfectly. I will definitely be making this again.
Broken Girl
[email protected]I've made this recipe several times and it's always a hit. The pot roast is always tender and juicy, and the gravy is packed with flavor. I love serving it with mashed potatoes and roasted vegetables.
Seid endris Tube
[email protected]This recipe was easy to follow and the results were amazing. The pot roast was fall-apart tender and the gravy was rich and flavorful. I served it with mashed potatoes and green beans and it was a perfect meal.
Karen Babyy
[email protected]I'm not a huge fan of pot roast, but this recipe changed my mind. The meat was so tender and the gravy was delicious. I will definitely be making this again.
Vincent Prosser-Ficarra
[email protected]This was a great recipe! The pot roast was flavorful and tender. I made a few changes, such as using a different type of beer and adding some mushrooms. It turned out great!
James James Ademola
[email protected]Just made this dish and it was fantastic! The beef was so tender and the vegetables were cooked to perfection. I will definitely be making this again.
Robyn Rosales
[email protected]This recipe is a winner! The pot roast was melt-in-your-mouth tender and the gravy was packed with flavor. I served it with egg noodles and it was a huge hit with my guests. Highly recommend!
Carlos Loots
[email protected]So easy and delicious! I followed the recipe exactly and it turned out perfect. The meat was tender and juicy, and the vegetables were cooked just right. I will definitely be making this again.
Paxton Larcher
[email protected]This pot roast was fall-apart tender and incredibly flavorful. The beef chuck roast was cooked to perfection in a rich and savory broth filled with vegetables. I served it over mashed potatoes and it was a hit with my family. Definitely a keeper reci