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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