New England Chuck Roast Recipes

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NEW ENGLAND POT ROAST



New England Pot Roast image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 17

One 3-pound beef chuck roast
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 stalks celery, cut into 2-inch chunks
2 carrots, cut into 2-inch chunks
2 medium onions, cut into 2-inch chunks
1/4 cup all-purpose flour
3 cloves garlic
3 sprigs fresh thyme
2 dried bay leaves
1 sprig fresh rosemary
1/2 cup dry red wine
6 cups beef stock
1 pound red potatoes, cut into 2-inch chunks
1/4 cup yellow mustard
2 tablespoons prepared horseradish, drained
Chopped fresh parsley, for garnish, optional

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.

NEW ENGLAND POT ROAST



New England Pot Roast image

Make and share this New England Pot Roast recipe from Food.com.

Provided by TheFarlands

Categories     One Dish Meal

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 1/2 lbs beef chuck roast, fat removed
3 cups baby carrots
1 yellow onion, quartered
1 cup celery, diced
5 large red potatoes, halved
1/3 cup minced onion
2 tablespoons apple cider vinegar
1 bay leaf
2 tablespoons olive oil
1 1/2 tablespoons horseradish
3 cups beef broth
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • Spray inside of crockpot.
  • Add remaining ingredients and set to low for 6-8 hours.
  • Or bake at 325 for 2 to 3 hours.

SLOW-COOKER NEW ENGLAND POT ROAST



Slow-Cooker New England Pot Roast image

Horseradish packs a flavorful punch in a tried-and-true meal loaded with beef, potatoes and carrots.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 8

Number Of Ingredients 11

2 tablespoons vegetable oil
4-lb beef arm, blade or cross rib pot roast
8 small potatoes, cut in half
8 medium carrots, cut into fourths
8 small onions
1 jar (8 oz) prepared horseradish
1 to 2 teaspoons salt
1 teaspoon pepper
1 cup water
1/2 cup cold water
1/4 cup Gold Medal™ all-purpose flour

Steps:

  • In 12-inch skillet, heat oil over medium heat. Cook beef in oil until brown on all sides.
  • In 4- to 6-quart slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt, pepper and 1 cup water; pour over beef.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • Remove beef and vegetables from cooker; place on serving platter. Cover to keep warm.
  • Into 2-cup measuring cup, pour juices from cooker; skim excess fat from juices. Add enough water to juices to measure 2 cups; pour into 2-quart saucepan. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into juices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Nutrition Facts : Calories 420, Carbohydrate 38 g, Cholesterol 85 mg, Fat 1/2, Fiber 7 g, Protein 36 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 9 g, TransFat 0 g

BOILED NEW ENGLAND DINNER



Boiled New England Dinner image

This New England boiled dinner has been a popular dish among our family for a long time. When we moved to California in 1960, I'd make it often to remind us of the East Coast. We're back home now and continue to enjoy this scrumptious dish. -Natalie Cook, Scarborough, Maine

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 10 servings.

Number Of Ingredients 7

1 smoked boneless pork shoulder butt roast (2 to 2-1/2 pounds)
1 pound fresh carrots, sliced lengthwise and halved
8 medium red potatoes. peeled and halved
2 medium onions, cut into quarters
1 large head cabbage, cut into quarters
1 large turnip, peeled and cut into quarters
1 large rutabaga, peeled, halved and sliced

Steps:

  • Place pork roast in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the remaining ingredients; return to a boil. Reduce the heat. Cover and simmer for 1 hour or until the vegetables are tender; drain.

Nutrition Facts : Calories 350 calories, Fat 17g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 1120mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 9g fiber), Protein 17g protein.

NEW ENGLAND POT ROAST



New England Pot Roast image

This pot roast goes from a dinner favorite to a dinner must-have thanks to the horseradish that gets spread on the outside of the roast. This classic recipe can easily be tailored to your family's liking using a few ingredient swaps. Check out our Expert Tips section for instructions on how to make a cream gravy pot roast or garlic-herb roast-you won't regret it!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 8

Number Of Ingredients 10

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

Steps:

  • In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
  • Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
  • Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and vegetables are tender.
  • Remove beef and vegetables to warm platter; keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 7 g, TransFat 0 g

NEW ENGLAND POT ROAST AND GRAVY



New England Pot Roast and Gravy image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 13

2 Fresh raw Briskets** (about 22 pounds) preferably Certified Black Angus Beef (they come about 11 pounds each)
2 1/2 pounds onions
2 1/2 pounds carrots
2 pounds celery
3 gallons beef stock, approximately
2 teaspoons herb de Provence, seasoning blend
1 teaspoon dry thyme, or fresh if available
3 bay leaves
Salt and black pepper (sprinkle generously unless using some form of bouillon for stock that is already salty)
1 gallon pot roast stock
1 cup beef fat
1 cup all-purpose flour
1/4 cup cornstarch, for shine

Steps:

  • Method: With a hot broiler, grill or frying pan, sear the briskets until they're well browned and crispy. Wash and cut the vegetables into a large, rough dice and place in the bottom of a large covered pan (squarehead). Add the beef, seasonings and stock. Cover and place in a preheated 375 to 400 degree oven and bake for about 6 hours. Check the meat with a meat fork. The briskets should be extremely fork tender (practically falling apart). When done lift from the stock with a fork and a spatula underneath to a holding pan to cool slightly.
  • Meanwhile -- into a large plastic food bucket, strain the vegetables and stock through a medium hole china cap (sieve). Using a mallet or ladle squeeze some of the vegetable pulp through into the stock for flavor and texture. Discard the squeezed veggies. Cool the stock so the fat will rise to the top.
  • While the meat is still warm cut out the large pieces of meat separating it from the fat layer in the middle. Scrape off any excess soft fat and discard it. Keep the meat pieces (pot roast) to eat soon or refrigerate them.
  • To Make Gravy: Heat the Pot Roast Stock separately. In a large heavy saucepan heat the beef fat, boiling out any water particles (takes a couple minutes). Make a roux by whisking in the flour and cornstarch stirring constantly -- cooking a few minutes. Continue stirring (it could burn) browning slightly is okay. It adds color to the gravy. Add some of the hot stock gradually. Stir swiftly to break up lumps and make a smooth paste. Add more stock to thin to the desired consistency. Let simmer 20 to 25 minutes, stirring occasionally. Check for color, taste and thickness. Adjust color if desired with a few drops of Gravy Master or Kitchen Bouquet. Add salt and pepper and more stock if needed.
  • Slowly reheat Pot Roast in hot stock. Remove from stock to a cutting board. Slice the meat thinly on the bias against the grain of the meat. Arrange on the plate, ladle on the gravy and garnish with the julienne vegetables, if desired. Serve with fresh mashed potatoes and a vegetable. This is a meal to enjoy.
  • Garnish: Julienne carrots, celery and onion (just a few for pretty). Then simmer them in a little stock to soften slightly. Cool until needed. Dip in stock to reheat and arrange on top of gravy on the meat.

HEARTY NEW ENGLAND DINNER



Hearty New England Dinner image

This favorite slow-cooker recipe came from a friend. At first my husband was a bit skeptical about a roast that is not made in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip. -Claire McCombs, San Diego, California

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 8 servings.

Number Of Ingredients 15

2 medium carrots, sliced
1 medium onion, sliced
1 celery rib, sliced
1 boneless beef chuck roast (about 3 pounds)
1 teaspoon salt, divided
1/4 teaspoon pepper
1 envelope onion soup mix
2 cups water
1 tablespoon white vinegar
1 bay leaf
1/2 small head cabbage, cut into wedges
3 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon dried minced onion
2 tablespoons prepared horseradish

Steps:

  • Place the carrots, onion and celery in a 5-qt. slow cooker. Cut roast in half. Place roast over vegetables; sprinkle with 1/2 teaspoon salt and the pepper. Add the soup mix, water, vinegar and bay leaf. Cover and cook on low until beef is tender, 7-9 hours. , Remove beef and keep warm; discard bay leaf. Add cabbage. Cover and cook on high until cabbage is tender, 30-40 minutes. , Meanwhile, melt butter in a small saucepan; stir in flour and onion. Skim fat from cooking liquid in slow cooker. Add 1-1/2 cups cooking liquid to the saucepan. Stir in horseradish and remaining salt; bring to a boil. Cook and stir until thickened and bubbly, 2 minutes. Serve with roast and vegetables.

Nutrition Facts : Calories 371 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.

CROCKPOT NEW ENGLAND CHUCK ROAST



Crockpot New England Chuck Roast image

Number Of Ingredients 17

3 pounds beef chuck pot roast
1 teaspoon salt
1/4 teaspoon black pepper
2 onions, quartered
4 carrots, quartered
1 stalk celery, chunked
1 bay leaf
2 teaspoons white vinegar
3 beef bouillon cubes
5 cups water
1 head cabbage, wedged
SAUCE
1 tablespoon dried minced onion
2 tablespoons flour
1 1/2 cups beef broth, taken from crockpot cooking liquid
2 tablespoons horseradish
1/2 teaspoon salt

Steps:

  • Sprinkle roast with salt and pepper. Place onions, carrots, and celery in crockpot. Top with meat. Add bay leaf. Mix vinegar, bouillon cubes and water. Pour over roast and vegetables. Cover pot and cook on LOW 5-7 hours or until meat is tender. Remove meat, turn on high. Add cabbage wedges cover and cook on HIGH 15-20 minutes or until cabbage is done. SAUCE: Meanwhile melt butter in a saucepan. Stir in minced onion and flour. Drain 1 1/2 cup of beef broth out of the crockpot. Add broth, horseradish and and salt into saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve over roast with vegetables.

Nutrition Facts : Nutritional Facts Serves

NEW ENGLAND BEEF ROAST IN SLOW COOKER



New England Beef Roast in Slow Cooker image

Take just 10 minutes to get this beef roast in the slow cooker in the morning. When you come home: New England Beef Roast in Slow Cooker, ready to serve!

Provided by My Food and Family

Categories     Beef

Time 8h10m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (0.9 oz.) onion-mushroom soup mix
3/4 cup fat-free reduced-sodium beef broth
1/4 cup A.1. Original Sauce
1 boneless beef chuck roast (2-1/2 lb.)
1 lb. red new potatoes
1 pkg. (16 oz.) baby carrots
1 onion, cut into 1/2-inch-thick slices

Steps:

  • Mix first 3 ingredients until blended.
  • Place meat in slow cooker sprayed with cooking spray; top with vegetables and soup mixture. Cover with lid.
  • Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).

Nutrition Facts : Calories 270, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

NEW ENGLAND CHUCK ROAST



New England Chuck Roast image

I got one this out of one of those recipe books that you browse through at the check out line. This came out of the Slow Cooker Favorites.I love all the ingredients in this one!

Provided by Ck2plz

Categories     Roast Beef

Time 6h25m

Yield 8 serving(s)

Number Of Ingredients 16

1 beef chuck roast, string on (4-5 pounds)
2 teaspoons salt
1/4 teaspoon black pepper
3 -4 tablespoons olive oil (as much as you want to use to sear the roast)
4 cups water, divided
2 cups carrots, cut into 2-inch pieces
2 stalks celery, cut into 1-inch pieces
1 1/2 cups yellow onions, cut into quarters
4 small red potatoes, cut into quarters
3 whole bay leaves
2 tablespoons white vinegar
2 tablespoons horseradish
1 head cabbage, cut into quarters
4 tablespoons all-purpose flour
2 tablespoons cornstarch
salt and pepper

Steps:

  • Season roast with salt and pepper. Heat oil in skillet over medium heat until hot. Sear roast on all sides, turning as it browns. Transfer to 5-6 quart crock pot.
  • Add 3 cups water, carrots, celery, onions, potatoes, bay leaves, vinegar and horseradish. Cover; cook on low 5-7 hours or on high 2-4 hours.
  • One hour before serving, place cabbage in crock pot. Mix flour and cornstarch with 1 cup water. Add to crock pot. Cover; cook on high 1 hour, or until thickened. Season with salt and pepper, as desired.

Nutrition Facts : Calories 182.6, Fat 5.5, SaturatedFat 0.8, Sodium 649.5, Carbohydrate 31, Fiber 5.7, Sugar 8, Protein 4.3

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