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New England Pot Roast

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  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 50 min
  • Yield: 8 to 10 servings
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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. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Carve the meat into 1/2-inch-thick slices against the grain, and serve with the sauce and vegetables.