What makes this New England Pot Roast Recipe so good? The original recipe calls for a covering of horseradish. However, I found it was too strong so I used what was in my fridge - Dijon mustard. Maybe I should call it French Pot Roast instead. The Dijon drips in to the juices and gives everything a very distinct flavor. In any case, this New England Pot Roast Recipe is definitely NOT hard to do and is the ultimate in cool weather food.
See my easy to follow video on TikTok click HERE.
Ingredients
- 3 lb chuck or cross rib pot roast
- 1-2 teaspoons salt
- 1 teaspoon pepper
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 1 large onion, large dice
- 1 large carrot, large dice
- 1 tall celery stalk, large dice
- Sprig of fresh parsley
- 1 bay leaf
- 1 garlic clove
- 2 Tablespoons Dijon mustard
- 2 Cups beef broth
- 6 small potatoes, cut in half
- 1 turnip, large dice
- 8 pearl onions - optional
Procedure
- Heat a large dutch oven to medium. Add the olive oil and then the butter. Immediately add the diced onion, carrot, and celery. Sauté until onion is just translucent and vegetables are soft.
- Salt and pepper both sides of the roast. Push aside the vegetables in the dutch oven and place the roast in the pan. Sear and brown both sides. Should take 2-3 minutes on each side.
- Spread the top of the roast with the Dijon mustard.
- Add the beef broth, parsley, bay leaf, and garlic.
- Turn heat to medium high and bring to a boil. Turn the heat to low to a simmer. Cover and cook for about 2-3 hours or until the meat is tender and falling apart easily. Alternatively, you can bake in the oven at 325º F for 2-3 hours.
- Add potatoes and turnips. Cook for another 10 minutes or until potatoes are soft through when pierced with a fork.
- Remove the meat and all the vegetables with a slotted spoon and set aside on a platter.
- Mix 3 Tablespoons water to 2 Tablespoons of cornstarch. Bring broth to a boil and add the slurry while stirring constantly. Gravy is ready!
If you have a Ninja Foodi or other kind of pressure cooker, follow all the instructions and set on high for 45 minutes. Quick vent. Add potatoes and turnips. Set on high for 1 minutes and quick vent.