NEW ENGLAND POT ROAST
Make and share this New England Pot Roast recipe from Food.com.
Provided by TheFarlands
Categories One Dish Meal
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 13
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
This pot roast goes from a dinner favorite to a dinner must-have thanks to the horseradish that gets spread on the outside of the roast. This classic recipe can easily be tailored to your family's liking using a few ingredient swaps. Check out our Expert Tips section for instructions on how to make a cream gravy pot roast or garlic-herb roast-you won't regret it!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370, Carbohydrate 32 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 7 g, TransFat 0 g
NEW ENGLAND BOILED DINNER
My Mother is from Rhode Island where this is a very popular dish. She made this meal for our family every winter. I have carried on making it every winter as well. My son loves it! It's delicious and freezes very well for eating at a later date.
Provided by Nicole Parlette
Categories Pork
Time 8h30m
Number Of Ingredients 9
Steps:
- 1. Place roast in crock pot or large pot on stove. Chop cabbage into quarters and place around roast. Chop carrots,celery,potatoes,and onions and put in pot.
- 2. Fill pot with water about two (2) inches above roast and vegetables. You may need to add more water as it cooks. Add seasoning - tastes vary so add as much or little as you prefer.
- 3. Cover pot with tight lid and let cook for 8 or 9 hours. If you are using a pot on the stove it will take only 3 to 4 hours.
- 4. Meat will have all fallen off of the bone and cabbage and onions will have separated and dish will be like stew.
HORSERADISH POT ROAST
We tasted a dish similar to this while at a horseradish festival in Illinois. I like to serve it over noodles. The recipe is easily adaptable for stovetop cooking, too. -Barbara White, Katy, Texas
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place roast in a 6-qt. slow cooker; sprinkle with salt and pepper. Top roast with onions. In a small bowl, combine next five ingredients; pour over roast and onions. Cook, covered, on low until meat is tender, 7-8 hours. , Remove roast; cool slightly and shred with two forks. Skim fat from cooking juices. Mix flour and water until smooth; gradually stir into juices. Return beef to the slow cooker. Cook, covered, on high 15-30 minutes or until sauce is thickened. Serve with noodles. If desired, top with minced thyme.
Nutrition Facts : Calories 320 calories, Fat 17g fat (7g saturated fat), Cholesterol 103mg cholesterol, Sodium 395mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.
CROCK POT NEW ENGLAND BOILED DINNER
On a chilly day this one pot meal will warm you through. I love my crock pot--being a busy mom and all, and this is a great version of the regular dish. This will take 6 to 11 hours depending on the heat setting you use.
Provided by southern chef in lo
Categories One Dish Meal
Time 11h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 5 to 6 quart slow cooker, combine potatoes, carrots, onion, and garlic.
- Trim the fat from the brisket and if necessary, trim the brisket to fit into the slow cooker. (Do not use the seasoning package if one comes with the brisket). Place the brisket on top of the vegetables; sprinkle with dill seed, rosemary, and 1/2 teaspoon of salt. Pour the broth over the brisket.
- Cover and cook on low setting for 11 to 12 hours or on high for 51/2 to 6 hours.
- If using low setting, turn cooker to high and add the cabbage wedges; cover and cook for 30 to 60 minutes more or until the cabbage is tender.
- Transfer meat to a cutting board and thinly slice the meat across the grain. Place meat slices on a serving platter. Using a slotted spoon, transfer the vegetables to the serving platter and serve.
NEW ENGLAND CROCK POT ROAST
I'm not a horseradish fan but my husband is, so when I found this recipe in a Betty Crocker cookbook I decided to give it a try. The horseradish completely mellows into this wonderful flavor that isn't hot or spicy and the gravy made with the juices is so yummy. No extra seasonings needed. The original recipe called for 1 tsp of black pepper but my family found it a bit too peppery so we cut back on that. Be sure to serve buns to clean up the plate with! We think this one is worth a try!
Provided by DDW7976
Categories Roast Beef
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
NEW ENGLAND POT ROAST
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 17
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 BOILED DINNER (CROCK POT)
Corned beef, cabbage, carrots and potatoes in a rich broth. From a slow cooker cookbook whose name I cannot remember. I've lost and located my handwritten recipe at least four times, so I'm posting it to find it easily
Provided by Jesters Lace
Categories One Dish Meal
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put potatoes in Crock Pot. Place beef on top. Put carrots and onions around beef and top with cabbage wedges.
- Combine broth, mustard, brown sugar, and dill and pour over beef and veggies.
- Tie up cloves and peppercorns in a piece of cheesecloth, and bury in veggies.
- Cook on high 8 to 10 hours.
SLOW COOKER POT ROAST
A hunk of beef slowly braised in red wine, herbs and garlic makes for a classic pot roast that's also easily customizable: Add the root vegetables and herbs you like best. The tough chuck roast needs about eight (or more) hours in a slow cooker to become fork tender, but the vegetables are better with a shorter cook time, so add them about four hours after the start. (If this is impossible because you'll be gone all day, you can add the vegetables in the morning; just make sure you cut them into large chunks and know that the vegetables will be quite soft.) Optional quick-pickled onions add welcome bright flavor and make this simple dish feel special.
Provided by Sarah DiGregorio
Categories dinner, meat, roasts, main course
Time 8h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the beef generously all over with about 1 heaping tablespoon salt. Heat the oil in a large skillet over medium-high. Add one chunk of the beef and sear on one side, undisturbed, until deeply browned, 5 minutes. Using tongs, remove the first chunk and place it in a 6- to 8-quart slow cooker. Repeat with the second and third pieces, searing one side and then placing the beef in the slow cooker. (You can certainly brown more than one side of each chunk, but one side is enough to build flavor without spending too much time on this step.)
- Add the pearl onions and garlic to the skillet. Season lightly with salt and generously with pepper and cook, stirring, until just softened, 3 minutes. Pour in the red wine, vinegar and 1/2 cup water. Scrape up the browned bits with a wooden spoon or spatula and let the mixture come to a bubble. Tip the mixture into the slow cooker, and add the herbs. Cover and cook on low for 4 hours.
- Make the pickled onions, if desired: Bring the vinegar and the sugar to a boil in a small saucepan over high. Add the pearl onions and a generous pinch of salt. Cook, stirring, to dissolve the sugar and warm the onions through, about 1 minute, then remove from heat. Set aside at room temperature to pickle until ready to serve, at least 1 hour. (Ideally, make the pickled onions in the morning, when you prep the dish. You could even make them up to 5 days ahead and store them in a sealed container in the refrigerator.)
- Uncover the slow cooker, flip the pieces of beef with tongs, and add the root vegetables, pushing them under the liquid. Cover and cook on low until the beef and vegetables are both very tender, an additional 4 to 5 hours. Check to see if the meat is tender by testing it with a fork; it should be juicy and flavorful, and pull apart easily. If the meat is not yet tender, cover and cook another 1 to 2 hours. (The amount of time can depend upon the leanness or fattiness of your cut, or how hot your slow cooker runs.) Using tongs and a slotted spoon, remove the beef and vegetables to a serving platter. Break the beef into large chunks to serve. Drizzle some cooking liquid over the top of the beef and vegetables, and top with drained pickled onions to serve. Discard the remaining cooking liquid or strain it, refrigerate it, discard the fat and freeze the remaining liquid as beef stock.
- If you'd prefer a thicker gravy, strain the cooking liquid into a medium pot and bring it to a boil over medium-high heat. Meanwhile, combine the butter and flour in a small bowl and knead it together with your fingers until it is uniform, almost like a dough. Once the liquid is boiling, drop the butter-flour mixture into the pot, whisking well to combine. Let it bubble until it is lightly thickened, about 5 minutes, then drizzle some gravy over the pot roast and vegetables, and top with the drained, pickled onions. Serve extra gravy on the side.
NEW ENGLAND CHUCK ROAST
I got one this out of one of those recipe books that you browse through at the check out line. This came out of the Slow Cooker Favorites.I love all the ingredients in this one!
Provided by Ck2plz
Categories Roast Beef
Time 6h25m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 182.6, Fat 5.5, SaturatedFat 0.8, Sodium 649.5, Carbohydrate 31, Fiber 5.7, Sugar 8, Protein 4.3
DUTCH OVEN NEW ENGLAND POT ROAST
My grandmother used to make this Pot Roast all the time. The key is using a little better cut of meat then "Chuck", and cooking slowly. I have embelished the recipe slightly, using wine and more herbs. My grandmother was a tea-totaler! By cooking at a lower oven setting, the meat will just fall apart! I use a top of the round roast, but you can also use a bottom of the round.
Provided by erniehutchins
Categories One Dish Meal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 728.5, Fat 24.5, SaturatedFat 9.6, Cholesterol 208.7, Sodium 892, Carbohydrate 50.4, Fiber 7.1, Sugar 9.3, Protein 71.9
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