New England Pot Roast Recipe

Name: New England Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 350 degrees F.
2
Season the roast with salt and pepper.
3
In a large Dutch oven over medium-high heat, add the oil.
4
When the oil is hot, add the roast and sear on all sides until well browned, about 5 minutes.
5
Remove to a plate.
6
Add the celery, carrots and onions and saute until caramelized on the edges, about 5 minutes.
7
Add the flour, garlic, thyme, bay leaves and rosemary.
8
Stir to incorporate the flour into the oil and cook until the flour smells toasty, about 2 minutes.
9
Pour in the wine and bring to a boil.
10
Add the roast back to the pot, along with the stock and potatoes.
11
Bring to a rapid simmer and cover tightly.
12
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.
13
Remove the meat to a cutting board.
14
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).
15
Return the sauce to a simmer.
16
Whisk in the mustard and horseradish and season with salt and pepper if necessary.
17
Discard the bay leaves and stir in the parsley if using.
18
Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, New England Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New England Pot Roast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions