New England Pot Roast
Experience the rustic charm of a hearty New England Pot Roast, a timeless comfort food that brings warmth and nostalgia to your dinner table. Featuring a tender, slow-braised beef chuck roast, this one-pot meal is complemented by a medley of root vegetables like carrots, parsnips, and potatoes, all simmered in a rich, savory broth infused with red wine, beef stock, and aromatic fresh herbs. Perfect for cozy family dinners or Sunday gatherings, this dish offers melt-in-your-mouth meat and vegetables that soak up every ounce of flavor. Finished with a silky homemade gravy, this New England classic is both satisfying and elegant. Prepare it in a Dutch oven for the perfect balance of convenience and traditional cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 large yellow onion
- 4 medium carrots
- 3 medium parsnips
- 4 medium russet potatoes
- 4 cloves garlic
- 2 cups beef stock
- 1 cup red wine
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast generously with salt and pepper on all sides.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 4-5 minutes per side. Remove the roast and set it aside.
Peel and roughly chop the onions, carrots, parsnips, and potatoes. Mince the garlic cloves.
In the same Dutch oven, add the onions, carrots, and parsnips. Cook for 5 minutes, stirring occasionally, until they start to soften.
Add the minced garlic and cook for another minute, stirring frequently.
Stir in the tomato paste and cook for 2 minutes to develop the flavor.
Deglaze the pan by pouring in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
Add the beef stock, thyme, and rosemary sprigs to the pot. Stir to combine.
Return the seared roast to the Dutch oven. Nestle the potatoes around the roast and cover the pot with a tight-fitting lid.
Transfer the Dutch oven to the preheated oven and cook for 3-3.5 hours, or until the beef is fork-tender.
Carefully remove the beef and vegetables from the Dutch oven and set them on a serving platter. Cover with foil to keep warm.
To make the gravy, strain the cooking liquid into a medium saucepan, discarding the herb sprigs. Skim off excess fat if necessary.
In a small bowl, mix the flour and butter together to form a paste (beurre manié). Whisk the paste into the strained cooking liquid over medium heat and simmer until thickened, about 5 minutes.
Serve the pot roast with the vegetables, drizzled with the freshly prepared gravy.
Enjoy your comforting New England Pot Roast with family and friends.
Nutrition Facts
Calories |
5410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.0 g | 431% | |
| Saturated Fat | 130.4 g | 652% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 8083 mg | 351% | |
| Total Carbohydrate | 291.1 g | 106% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 54.4 g | ||
| Protein | 285.0 g | 570% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 636 mg | 49% | |
| Iron | 52.1 mg | 289% | |
| Potassium | 11038 mg | 235% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
