Beef Pot Roast New England
Traditional Recipe for Special Occasion

  • Like 3
  • 4 Hours
  • Serves 5
  • Hard
  • High Heat
Beef Pot Roast New England


Recipe's Ingredients

Adjust Servings:
2 pounds Beef Arm
3/4 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup prepared Horseradish
1/2 cup Water
8 small Potatoes
6 medium Carrots
4 small Onion
Pot Roast Gravy
1/4 cup cold Water
2 tablespoons All-purpose Flour
Variation
2.5 pounds Beef Cross Rib Pot Roast


Nutritional information for Beef Pot Roast New England

866
Calories
43.7g
Fat
17.1g
Saturated Fat
180mg
Cholesterol
603mg
Sodium
60.4g
Carbohydrate
10.5g
Fiber
11g
Sugar
56.2g
Protein

Beef Pot Roast New England is great for a big family dinner, a recipe that will save few days of preparing smaller dishes. It can be made for any special occasion, like Christmas meal or thanksgiving dinner.

Did you Know?

French immigrants to New England brought their cooking method called à l'étouffée for tenderizing meats. The new dish was known as the New England Pot Roast.

Ingredients

  • Pot Roast Gravy

  • Variation

Steps for Beef Pot Roast New England

1
Done

Cook the Pot Roast

Place the pot roast in the room-temperature Dutch oven. Cook over medium heat, turning about every 6 minutes until all sides are brown. Browning is important because it helps develop the rich flavor of the roast. If the roast sticks to the Dutch oven, loosen it carefully with a fork or turner. Remove the Dutch oven from the heat.

2
Done
2 Hours

Season with Horseradish and cook for 2 Hours

Sprinkle with salt and pepper over the roast. Spread the horseradish on top of the roast. Pour the water into the Dutch oven along the side of the roast, leaving the horseradish on top. Heat to boiling over high heat. Once water is boiling, reduce heat just enough so the water bubbles gently. Cover and cook 2 hours. If more water is needed to keep the Dutch oven from becoming dry, add it 2 tablespoons at a time.

3
Done
1 Hour 10 Minutes

Prepare and add veggies to the Dutch oven

After the roast has been cooking for 1 1/2 hours, scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut each potato in half. Peel the carrots, and cut each into 4 equal lengths. Peel the onions and cut each in half. Add the potatoes, carrots, and onions to the Dutch oven. Cover and cook about 1 hour or until the roast and vegetables are tender when pierced with a fork. Vegetables that are in the cooking liquid will cook more quickly, so you may want to move some of the vegetables from the top of the roast into the liquid to cook all uniformly.

4
Done

After the roast is cooked...

Remove the roast and vegetables to a warm ovenproof platter or pan. Keep warm by covering with aluminum foil or placing in the oven with the temperature set at 200º or lower for no longer than 10 minutes. Prepare Pot Roast Gravy.

5
Done

Prepare the Gravy

Gravy is easy if you measure the water and flour accurately. Remove all but about 1 tablespoon of fat from the Dutch oven by skimming off the liquid with a large spoon and discarding the fat. Add enough water to the liquid to measure 1 cup. Shake 1/4 cup water and the flour in a tightly covered jar. Gradually stir this mixture into the liquid. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly, until thickened.

6
Done

The Beef New England Pot Roast is done

While keeping the gravy warm over low heat, cut the roast into 5 slices. Serve with the gravy and vegetables.

Additional Info for Beef Pot Roast New England

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Beef Pot Roast New England is a high skilled recipe, with a great taste and one that makes you proud regarding your kitchen skills. Besides the great taste and flavor, the New England Beef Pot Roast isn’t a lightweight dish, therefore, don’t make it if you have heart problems or cholesterol levels “to the roof“.


Content on this recipe…


 

 

Why choosing this Beef Pot Roast New England Recipe

A few months ago I went to my best friend to help her prepare the meal for a special party, a well-expected occasion. She wanted to make this special New England Pot Roast and had the original recipe. What she didn’t know, I made a few small changes in the original recipe, for a balanced taste that tickles the taste buds. Andreea was a bit scared by the thought she’ll make this prototype dish, but she also knew my capabilities in the kitchen and trusted me with this “variation”. The dish was successful, more than she expected. Therefore, I do recommend making this recipe and not the other ones you see on the internet. It can be made for special occasions like my friend did or dinners for big families. Note that sometimes, I prepare this dish at Christmas or Thanksgiving dinner.

 

 

Pot Roast History

According to James Beard (American chef, cookbook author, teacher, and television personality), French immigrants to New England brought their cooking method called “à l’étouffée” for tenderizing meats. Later immigrants from Germany to Pennsylvania and the Mid West cooked sauerbraten and marinated roasts, larded and slow-cooked for taste and tenderness. In New Orleans, daube was a popular dish. Jewish immigrants brought in adaptations from Hungary, Austria, and Russia.

According to NewEngland.com, “Pot roast,” as a term for browned meat cooked with vegetables in a covered pot, began appearing in cookbooks in the late 19th century, but this method of slow cooking in liquid, known as braising, is centuries older.

 

 

Why is my New England pot roast tough, and how can I make it softer?

New England Pot roasts are usually tough cuts made of dense muscles and/or connective tissue. To soften it, you need long slow cooking, and so transforming its connective tissue into juicy, rich natural gelatin. Return the pot roast to your oven, roasting pan, or slow cooker and add more liquid if it’s running dry. This way, you can control how soft your pot roast will be.

 

 

Notes and Tips

  1. Essential Equipment: Dutch oven (about 4-quart size) or 12-inch skillet.
  2. Cut leftover cold pot roast into slices, for a hearty sandwich.
  3. Look for prepared horseradish in glass jars in the condiment section of your supermarket.
  4. You also can use a blade or cross rib pot roast but needs to be 2.5 pounds instead of 2 pounds of the beef arm.

 

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Susan Anne Dale

Hello there, I’m Susan Anne Dale | Mother, Wife, Cook, Entrepreneur. I do not remember exactly when I started to cook, but now I cannot imagine life without the magic of this wonderful art. I hope you will enjoy my recipes written in a modern cooking style.

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