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Classic Pot Roast

| February 20, 2014

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 Classic Pot Roast

This delicious New England favorite can also be prepared in a Crock-Pot set to low heat.



Serves 6 to 8

2 tablespoons vegetable oil
1 3 to 4 pound chuck roast, tied and patted dry
Kosher salt and freshly ground black pepper
¼ cup all-purpose flour
2 medium yellow onions, peeled and chopped
1 pound baby carrots, peeled
8 cloves garlic, peeled and minced
1 pound baby red-skinned potatoes, scrubbed
2 cups tomato juice
2 bay leaves
2 large sprigs fresh rosemary
¼ cup fresh flat-leaf parsley, chopped, for garnish
Prepared horseradish, for garnish




  1. Heat 1 tablespoon of the oil in a large Dutch oven set over medium-high heat until hot, but not smoking.  Generously season the roast with salt and black pepper.  Dredge the roast in the flour, coating all sides of the roast in a light dusting of the flour.  Place the roast in the Dutch oven and cook, turning occasionally, until well browned on all sides, 6 to 8 minutes.  Remove the roast from the Dutch oven and set aside.  Pour off the oil and discard.
  2. Return the Dutch oven to the heat and add the remaining tablespoon of oil.  Add the onions and carrots to the Dutch oven and cook, stirring occasionally, until the onions are translucent, 4 to 6 minutes.  Add the garlic and potatoes, and continue to cook for 1 minute.   Return the roast to the Dutch oven and add in the tomato juice, bay leaves, and rosemary.  Cover and simmer over low heat until the pot roast is fork tender, 2½ to 3 hours.
  3. Remove the roast and vegetables from the Dutch oven and transfer to a serving platter.  Discard the bay leaves and rosemary sprigs.  If the sauce is too thin, return the Dutch oven to the heat and simmer until the sauce has thickened.  Strain the sauce and season to taste with additional salt and black pepper.  Pour the sauce over the pot roast and serve garnished with chopped parsley and horseradish.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

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 Copyright © 2014 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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