Savory Dutch Oven New England Pot Roast
This Savory Dutch Oven New England Pot Roast is a cherished family recipe, passed down from my grandmother who had a knack for creating comforting meals. Gone are the days of plain pot roast; I’ve enhanced her classic recipe by incorporating a rich red wine and a medley of fresh herbs to deepen the flavors. The slow-cooking process guarantees that the top round roast becomes incredibly tender, while the hearty vegetables soak up all the delicious juices. Serve this dish on cold winter nights for a meal that warms the heart and indulges the senses.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Top Round Roast
4 lbs (none)
Kosher Salt
1-2 teaspoons (to taste)
Ground Black Pepper
1 teaspoon (to taste)
Water
1 cup (none)
Red Wine
1/4 cup (none)
Celery
1/2 cup (chopped large)
Beef Base
1/2 teaspoon (none)
Fresh Thyme
1 sprig (none)
White Potatoes
8 small (cut in half)
Carrots
8 medium (cut in fourths)
Onions
8 small (cut in half if bigger)
Cold Water
1/2 cup (none)
Flour
1/4 cup (none)
Instructions
1
Preheat your oven to 325°F (160°C).
2
In a small jar, combine the 1/2 cup cold water and 1/4 cup flour. Shake well and set aside.
3
In a heavy Dutch oven, heat a tablespoon of oil (or use bacon fat for extra flavor) over medium-high heat. Sear the top round roast, browning it on all sides for about 4-5 minutes per side.
4
Once seared, generously season the roast with 1-2 teaspoons of kosher salt and 1 teaspoon of ground black pepper.
5
Add in 1 cup of water, 1/4 cup of red wine, 1/2 teaspoon of beef base, chopped celery, and a sprig of fresh thyme. If you don’t have beef base, you can substitute it with 1 cup of beef stock for added flavor.
6
Bring the mixture to a boil, then cover the pot with a lid and place it in the preheated oven. Let it cook for 2 1/2 hours.
7
After the initial cooking time, carefully add the halved potatoes, chopped carrots, and onion halves to the pot, and simmer for an additional hour. Note: For best results, maintain the oven temperature at 325°F; do not rush the process by increasing the temperature.
8
Remove the tender roast and vegetables from the pot and set aside. Add enough water to the remaining liquid to equal 2 cups total.
9
Bring the liquid to a boil and slowly whisk in the flour-water mixture, stirring until it thickens into a flavorful gravy. Taste and adjust the seasonings if needed.
10
Slice the roast against the grain, and serve it on warm plates with a generous helping of gravy and the tender vegetables on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this New England Pot Roast recipe?
The recipe calls for a 4 lb Top Round Roast.
What oven temperature is required for cooking?
The oven should be preheated and maintained at 325°F (160°C).
How long does the pot roast need to cook in total?
The roast cooks for an initial 2.5 hours, followed by an additional hour after adding the vegetables, for a total of 3.5 hours.
What can I substitute for beef base if I don't have any?
You can substitute 1 cup of beef stock for the beef base to provide added flavor.
How is the gravy for the pot roast prepared?
The gravy is made by bringing 2 cups of the remaining cooking liquid to a boil and slowly whisking in a mixture of 1/2 cup cold water and 1/4 cup flour.
What type of fat is recommended for searing the roast?
You can use a tablespoon of oil or bacon fat for extra flavor when searing the meat.
Which vegetables are included in this recipe?
The recipe includes chopped celery, white potatoes, carrots, and onions.
How should the potatoes be prepared?
The recipe uses 8 small white potatoes that should be cut in half.
How should the carrots be cut?
The recipe calls for 8 medium carrots to be cut into fourths.
When should the vegetables be added to the Dutch oven?
Add the halved potatoes, chopped carrots, and onion halves after the roast has cooked for its initial 2.5 hours.
What herbs are used to season the roast?
A sprig of fresh thyme is added to the pot to deepen the flavors.
Is red wine necessary for this recipe?
The recipe uses 1/4 cup of red wine to enhance and deepen the flavor of the dish.
How should the roast be sliced for serving?
For the best texture, slice the roast against the grain before serving.
Can I increase the temperature to cook the roast faster?
No, you should not rush the process by increasing the temperature; maintain 325°F for the best results.
How much water is mixed with flour to make the thickening agent?
You should combine 1/2 cup of cold water with 1/4 cup of flour.
How do I ensure the flour-water mixture doesn't have lumps?
Combine the water and flour in a small jar and shake it well before adding it to the boiling liquid.
What type of salt and pepper should be used?
The recipe recommends 1-2 teaspoons of kosher salt and 1 teaspoon of ground black pepper.
How many onions are needed?
The recipe uses 8 small onions, which can be cut in half if they are on the larger side.
What amount of celery is used?
Use 1/2 cup of celery that has been chopped large.
Is the pot covered or uncovered during the roasting process?
The Dutch oven should be covered with a lid while it is in the oven.
When do I season the roast with salt and pepper?
Season the roast generously after it has been seared on all sides.
What is the background of this recipe?
It is a cherished family recipe passed down from the author's grandmother and enhanced with red wine and fresh herbs.
How much liquid should be in the pot before starting the gravy?
The recipe specifies adding enough water to the remaining cooking liquid to reach a total of 2 cups.
Why is searing the meat important?
Searing browns the roast on all sides, which helps to develop a rich flavor for the meat and the resulting juices.
Does the recipe require a specific type of pot?
A heavy Dutch oven is recommended for this slow-cooking process.
How long should the meat be seared on each side?
The roast should be browned for about 4-5 minutes per side.
Can this recipe be considered a one-dish meal?
Yes, it is tagged as a one-dish meal because the meat and vegetables are all cooked together in the same pot.
Is this a good meal for cold weather?
Yes, it is described as a comforting meal that warms the heart and is perfect for cold winter nights.
What if the gravy isn't seasoned enough?
The instructions advise to taste and adjust the seasonings once the gravy has thickened.
When is the mixture first brought to a boil?
The liquid mixture is brought to a boil on the stove before the pot is covered and placed in the oven.