New England Pot Roast Supper with Pot Roast Gravy

One of the things I really like about the internet and social media is the ability to reconnect with people you’ve lost touch with over the years. Childhood friends that moved away and the Christmas Cards became less and less. Thanks to the marvels of social media, the friends I grew up with are once again people I “see”.

It’s amazing to me how we’ve all managed to pick up where we left off and the friendships formed as children still exist. What does that have to do with New England Pot Roast? A friend recently posted a picture of New England in the fall, inviting us all to come see the colors in her backyard. This pot roast made me think of my childhood friend and smile.

New England Pot Roast with Pot Roast Gravy
Pot Roast
4 lb boneless Beef Chuck Roast
Kosher Salt to taste
Black Pepper to taste
8 oz prepared Horseradish
1/2 cup Water
1/2 cup Beef Stock
8 small Red Potatoes
8 medium Carrots
8 Boiler Onions

Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Place roast inside the pot. Heat to boiling over medium-high heat; reduce heat to low. Cover and simmer 2 hours 30 minutes.

Cut potatoes in half, set aside. Peel carrots, cut into fourths, set aside. Blanch onions to remove skins. 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.

Pot Roast Gravy
Additional Beef Stock, as needed
1/2 cup cold Water
1/4 cup Flour

Skim excess fat from broth in Dutch oven. Add enough stock to cooking liquid to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour until well adjudicated; gradually stir into the cooking liquid in the pot. Heat to boiling, stirring constantly. Boil and stir 1 minute.

To Serve: Carve the roast on carving board or serving platter so the meat grain runs parallel to carving board. Holding meat in place with meat fork, cut meat across grain into 1/4-inch slices. Arrange vegetables on the platter with the roast. Drizzle with gravy and serve additional gravy table side to use as desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen