New England Chuck Roast Food

INSTANT POT MISSISSIPPI POT ROAST

Steps:

• Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
• Set the Instant Pot® to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
• Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it's okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
• Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.

NEW ENGLAND POT ROAST

Steps:

• In 4-quart Dutch oven, cook beef over medium heat until brown on all sides. Reduce heat to low.
• Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.
• 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. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake 1/2 cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.

NEW ENGLAND POT ROAST

Steps:

• Spray inside of crockpot.
• Add remaining ingredients and set to low for 6-8 hours.
• Or bake at 325 for 2 to 3 hours.

NEW ENGLAND POT ROAST

Steps:

• 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.

NEW ENGLAND CHUCK ROAST

Steps:

• Season roast with salt and pepper. Heat oil in skillet over medium heat until hot. Sear roast on all sides, turning as it browns. Transfer to 5-6 quart crock pot.
• Add 3 cups water, carrots, celery, onions, potatoes, bay leaves, vinegar and horseradish. Cover; cook on low 5-7 hours or on high 2-4 hours.
• One hour before serving, place cabbage in crock pot. Mix flour and cornstarch with 1 cup water. Add to crock pot. Cover; cook on high 1 hour, or until thickened. Season with salt and pepper, as desired.

NEW ENGLAND CROCK POT ROAST

Steps:

• Place potatoes, carrots, and onion into a 4-6 qt slow cooker.
• Place beef on top of vegetables.
• Mix horseradish, salt, pepper and 1 cup water; pour over top of beef.
• Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
• Remove 2 cups of juices from crock pot and put into small sauce pan.
• Mix corn starch with 2 T cold water and then add to juices.
• Bring to a boil while stirring constantly until thickened.
• Serve gravy over meat and vegetables.

DUTCH OVEN NEW ENGLAND POT ROAST

Steps:

• Preheat oven to 325 degrees.
• Mix 1/2 cup water and 1/4 cup flower in a jar, and set aside.
• In a Dutch Oven with a little oil. brown beef on all sides. (can use Bacon fat for more flavor).
• Sprinkle beef with salt and pepper.
• Add water, Wine, Beef Base, Celery, and Thyme to pot. (you can substitude 1 cup of Beef Stock for water, if you do not have Beef base).
• Bring to boil, cover, and put in 325 oven. for 2 1/2 hours.
• Add vegetables and cook for another 1 hour. (Note: 3 1/2 hours total cooking time. You can adjust cooking times by lowering oven to 300 degrees. I would not rasie them to speed up).
• Remove beef and vegetables from pot. Add enough water to bring liquid to two cups total. Bring to a boil and slowly add flour and water mixture, stirring until thickened. Add seasonings if needed.
• Slice roast against the grain and pile on warm plates.
• Serve the gravey and vegetables on the side.

NEW ENGLAND BEEF ROAST IN SLOW COOKER

Steps:

• Mix first 3 ingredients until blended.
• Place meat in slow cooker sprayed with cooking spray; top with vegetables and soup mixture. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 6 to 7 hours).