New England Pot Roast
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic New England pot roast featuring a rump roast slow-cooked with horseradish, potatoes, carrots, and onions. This comforting, hearty dish delivers tender beef and savory vegetables in a rich, simple broth.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 2 hours 35 mins | None | 4 servings |
🔪 Key Equipment
- Dutch oven
- Tongs
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 lb | Rump Roast | pot roast |
| 1/2 tsp | Salt | |
| 1/2 tsp | Black Pepper | |
| 1/2 cup | Horseradish | |
| 1/2 cup | Water | |
| 4 | Potatoes | halved |
| 4 | Carrots | |
| 4 small | Onions |
Instructions
Preparation and Cooking
- Season the 2 lb rump roast with 1/2 tsp salt and 1/2 tsp black pepper. In a large Dutch oven, brown all sides of the roast for 5 minutes until a deep golden crust forms.
- Spread the 1/2 cup horseradish evenly on top of the browned roast, then add 1/2 cup water to the pot.
- Cover and cook on low heat for 90 minutes.
- Bring the liquid back to a boil, then add the 4 halved potatoes, 4 carrots, and 4 small onions. Cover and cook for 1 hour longer, or until the vegetables are fork-tender and the beef pulls apart easily.
💡 Make-Ahead & Storage: This pot roast tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
Original Recipe Scan
