How to Cook Delicious New England Pot Roast

New England Pot Roast. Whether the "Yankee" in Yankee pot roast is a nod to the dish's American regional origins or (as some suggest) a joke about New England frugality, a good Yankee pot roast embodies the traditions of simplicity and patience rewarded. Season the roast with salt and pepper. In a large Dutch oven over medium-high heat, add the oil.

Place onions in slow cooker; place roast over the onions. Add bay leaf, vinegar, and water. Place roast and oil in heavy Dutch oven. You can have New England Pot Roast using 11 ingredients and 2 steps. Here is how you achieve that.

Ingredients of New England Pot Roast

You need 1/2 cup of flour.
Prepare 14 oz of beef broth.
Prepare 3 tbsp of tomato paste.
It's 1 tsp of dried thyme.
Prepare 1 tsp of salt.
It's 1 tsp of ground black pepper.
You need 2 1/2 lb of boneless beef chuck roast or top sirloin roast.
You need 1 bag of (12 ounces) precut carrot and celery sticks.
It's 1 cup of prechopped onion.
It's 1 lb of small prescrubbed new potatoes.
You need 1 of prepared horseradish.

Pour off fat and combine with an equal amount of flour. Stir in remaining ingredients and pour over roast. Try this New England Pot Roast recipe, or contribute your own. Hint: Place roast on carving board or platter.

New England Pot Roast step by step

Coat the inside of a 5- to 6-quart slow cooker pot with cooking spray. Place the flour in the pot. Add the broth gradually, whisking constantly, until smooth. Add the tomato paste, thyme, salt, and pepper.Whisk to combine. Place the beef, carrot and celery, onion, and potatoes into the pot. Spoon some of the sauce over the beef. Cover and cook on the low-heat setting for 8 to 9 hours, or until the beef is fork tender. Serve with the horseradish..
Note: New England Pot Roast can also be cooked on the highheat setting for 4 to 4 1/2 hours..

Using meat fork to hold roast in place, cut between muscles and around bones. remove one section of meat at a time. Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid. I could have described this pot roast just from the smell: Warm, rich, flavorful, melt-in-your-mouth. Put roast in Dutch oven with salt. Mix flour with pepper and dredge the meat in the mixture.