Simple cooking at its best, Old Fashioned New England Pot Roast is the kind of dinner that never ceases to please meat and potatoes lovers like my mid-western born-and-raised husband.
And truth be told I like it too.It seems that with each passing year, I’m more drawn to the simple cooking of my childhood. While I’ve never been a big fan of steak or prime rib, I love braised beef dishes like old fashioned New England pot roast and beef stew.
I think old fashioned recipes are best made from old cookbooks, so when I decided to make an old fashioned New England Pot Roast recently, I pulled out my old Betty Crockers Cookbook (1978) that I received as a wedding gift over 25 years ago, for some guidance. (While that first marriage is a distant memory, the cookbook has endured, rarely letting me down.)
I like chuck roast for for this old fashioned New England pot roast, but it can be fatty and high in PointsPlus. So, if you are more diligently following Weight Watchers, you may want to opt for a boneless bottom round rump roast since it’s lower in fat. A cross rib roast would work well too. ( I calculated the PointsPlus value using a boneless bottom round rump roast.)
You can simmer this old fashioned New England pot roast on top of the stove or cook it in a 325 degree oven, but I decided to use my Ninja 3 in 1 Cooking System set to oven mode.
I love how I was able to brown the roast, cook the pot roast and then make the gravy all in the same device. It really makes clean-up so much easier. If you are really pressed for time, you can skip the browning step altogether. Enjoy!
Old Fashioned New England Pot Roast
- 4- pound beef chuck rolled rump or bottom round or cross-rib roast
- 2-3 teaspoons salt
- 1 teaspoon ground black pepper
- 5 ounces prepared horseradish
- 1 cup water
- 8 small potatoes cut in half
- 8 medium carrots each cut into fourths
- 2 medium onions quartered
- Cook the beef in a Dutch oven over medium heat, until just browned on both sides, about 2-4 minutes per side.
- Sprinkle with salt and pepper. Spread the horseradish evenly over both sides of the beef. Add the water. Heat to boiling and then lower the heat. Cover and simmer on top of the stove or cook in a 325 degree oven 2-1/2 hours. Add the vegetables. Cover and cook until tender, about 1 hour longer.
- Remove the meat and vegetables to a warm platter.
- Prepare the gravy: Pour the cooking broth from the Dutch oven into a measuring cup. Skim off excess fat. Add enough water to the broth to measure 2 cups. In a small glass jar with a lid, shake together 1/2 cup cold water and 1/4 cup all-purpose flour. Whisk this mixture gradually into the broth. Place in the Dutch oven and heat until boiling, stirring constantly. Boil and stir 1 minute more.
Source: Betty Crockers Cookbook (1978)
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*PointsPlus® for this Old Fashioned Pot Roast calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.