New England Pot Roast
A hearty New England-style pot roast featuring tender beef, savory vegetables, and rich gravy, perfect for family dinners and cozy gatherings with classic flavors.
Ingredients
Instructions
- Cook beef in a Dutch oven over medium heat until browned.
- Reduce heat to low.
- Sprinkle beef with salt and pepper.
- Spread horseradish over both sides of the beef.
- Add 1 cup water to the Dutch oven.
- Heat to boiling, then reduce heat to low.
- Cover and simmer on the stove or bake in a 325°F oven for 2 1/2 hours.
- Add potatoes, carrots, and onions to the pot.
- Cover and cook until vegetables are tender, about 1 hour.
- Remove beef and vegetables to a platter.
- Skim excess fat from the broth.
- Add enough water to the broth to measure 2 cups.
- Shake 1/2 cup cold water with the flour in a tightly covered container.
- Gradually stir the flour mixture into the broth.
- Heat to boiling, stirring constantly.
- Boil and stir for 1 minute to thicken the gravy.
- Serve the gravy with the beef and vegetables.
Tips & Substitutions
For a deeper flavor, consider marinating the beef in the horseradish overnight. If you want to add more vegetables, feel free to include parsnips or turnips. For a gluten-free option, substitute the all-purpose flour with cornstarch or a gluten-free flour blend when thickening the gravy.
Serving Suggestions
Serve the pot roast with a side of crusty bread for dipping into the gravy. A fresh garden salad or steamed green beans complements the dish well. This pot roast also pairs beautifully with Lemon-Herb Beef Pot Roast(Sunday) for a robust meal experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Adding a splash of water can help maintain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of New England Pot Roast contains roughly 1919 calories, with 34g protein, 293g carbohydrates, and 71g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (153% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 1546mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use cuts like chuck roast or brisket for similar results. Just be sure to adjust cooking times based on the thickness and type of meat to ensure tenderness.
What can I do if the gravy is too thin?
If the gravy is not thickening as desired, simply mix a little more flour or cornstarch with water to create a slurry, then gradually stir it into the boiling broth until it reaches your preferred consistency.
Can I make this pot roast in a slow cooker?
Absolutely! After browning the meat and adding the seasonings, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours, adding the vegetables halfway through for optimal tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).