What's for Dinner?: New England Pot Roast

Pot Roast that can be made 3 different ways For busy schedules, the crockpot is the easiest!

Normally this time of year we'd be knee deep in snow and really cold temperatures. So far we've all been lucky.  It's been a pretty mild winter to say the least.

What I do like about this time of year is an easy go to recipe that can be made 3 different ways. It's New England Pot Roast and that's What's for Dinner. Nothing says comfort food in the winter time like Sunday dinners and pot roast.

Pot Roast:

  • 1 2-3lb Chuck Roast
  • Canola Oil
  • 3 Cloves garlic minced
  • 4 Med Onions, peeled and cut in half but don't cut the root end so to keep the onion in tact when searing the onions
  • 4-6 Large Carrots, peeled
  • 4-6 potatoes peeled and cut in quarters
  • 4 Cups of Beef Broth
  • Kosher Salt and Pepper
  • 4-6 Sprigs of Fresh Thyme or Rosemary (You pick the herb)

Can be made 3 ways. #1.  Sear all veggies and meat on top of stove, reduce cover and simmer. #2, Sear all veggies and meat on stove, cover and place in oven for a few hours and #3.  What I like to do is below:


Heat a large dutch oven with oil, sear your onion halves till golden and carmelized on both sides. Remove. Then add your carrots and garlic, cook til golden and carmelized. Remove. Salt and pepper your Beef, sear on all 4 sides till golden, remove. Place all in a crockpot then add your Beef broth, potatoes and fresh sprigs of thyme. Place on low for 6-8 hours. 

When done, remove the meat, should be fork tender and remove string and return to the liquid and serve.  Sometimes I don't add the potatoes to the crockpot, instead I make homemade mashed potatoes so the juices from the roast act as the gravy. Tossed salad and crusty french bread and rolls and you have a nice meal.

Simple, quick and easy. Hope you enjoy!



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Pozerycki Arpino Realty Team February 13, 2012 at 01:37 PM
I made it this sunday in the crock pot - delicious. Thank you!
Mary Khederian February 13, 2012 at 04:21 PM
Thank you. I'm glad you enjoyed it. It's such a quick and easy recipe. Mary
Pozerycki Arpino Realty Team February 13, 2012 at 04:30 PM
Yes, I'm glad I was out of the home working all day yesterday as it would have killed me to smell it cooking. And the great thing about today when I get home......Leftovers! ;-)
Derek February 13, 2012 at 05:23 PM
Hi Mary, Recipe looks great.....one question, though....wouldn't the 4 cups of broth in the crock pot make for a soupy mess at the end? Or do I have it backwards? Also, what would that long a slow cook do to the potatoes? Thanks! Derek
Mary Khederian February 13, 2012 at 06:21 PM
Hi Derek, Thanks for catching that. Yes 4 cups is called for in the recipe when cooking on top of the stove or in the oven. I should have been more specific with the crockpot. But yes, cut the liquid down to 1 -2 cups (depending on the size of your roast). I have put 3 cups of liquid in and really nothing has happened, just makes extra juice. Potatoes, it's up to you, depends on the kind. Red Bliss are heartier and you can keep the skins on but cook quick so put them in at the end with an hour or so to go. I've put potatoes in the crockpot and nothing has happened to them because with the crockpot it's not like your stirring the pot, they just sit there. I usually place them on top and they will cook even slower. I've never had a problem with adding potatoes in for the long duration. Sometimes I quarter the potatoes so they are pretty big, and they are sometimes not cooked all the way through and have had to stir them around. Sometimes it depends on the crockpot. Mine was old and recently tossed it, so I'll be curious to see what the new one will do to my potaotes. Hope that helps. Mary


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