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Thread: Bruce's New England Pot Roast
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09-26-2012, 02:12 PM #1Senior Member
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Bruce's New England Pot Roast
Preheat oven to 325 degrees
1 chuck roast
2 med Onions chunked.
3 ribs of Celery cut into strips
3 or 4 carrots cut into strips
4 to 6 potatoes (we like yucon gold)
2 Tbsp horseradish or more if you like it like we do.
1/2 to 1 cup white wine
Oil and flour
S/P to taste
Put enough flour to coat roast in a gallon plastic bag add S/P TT shake. put chuck roast in bag and shake to coat.
Heat oil in large deep skillet and brown roast on both sides.
Add celery and onion to skillet and sauté just until onions are clear.
Add water or beef broth until roast is almost submerged. But not quite.
Spread horseradish both sides of roast, thicker on top.
Add carrots (we like them very done, wait to add with potatoes if you like crispy cooked carrots.)
Pour wine around edges of roast.
Cover and put in oven for four hours.
Add potatoes when one to 1 1/2 hours cooking time left.
I like cabbage with this also. Allow 40 min cooking time. If you add as well.
Note: we used to always make without the wine, but we tried with and love it even more. So if you don't have wine it's still very delicious.Last edited by bullmama; 11-18-2013 at 04:30 PM.
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09-26-2012, 02:43 PM #2Senior Member
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Re: Bruce's New England Pot Roast
Thanks for sharing! LOVE horseradish, bet it is good in this!
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09-26-2012, 02:51 PM #3Senior Member
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Re: Bruce's New England Pot Roast
I will be adding pictures soon.
Originally Posted by cali~jenn
Like my meatloaf recipe the horseradish is a spice that makes it very flavorful but not at all hot.
It's so funny, growing up my parents always had horseradish with meat as a condiment. I was not a big fan, although I didn't dislike it I could take or leave it.
Now it is suprising to me how many recipes I've accumulated with horseradish, and I love all of them.
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09-26-2012, 08:40 PM #4Senior Member
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Re: Bruce's New England Pot Roast
I love your meatloaf recipe! Originally Posted by LariP
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