New England Pot Roast

Total Time:
3 hr 25 min
15 min
10 min
3 hr

8 to 10 servings

  • 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
Watch how to make this recipe.
  • 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.

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