New England Pot Roast for Two
This hearty New England Pot Roast is a comforting dish typically for a family gathering, but it has been adjusted for just two, though you may have an extra serving. The tender beef is seasoned and seared, then slow-cooked with vegetables and a flavorful broth. The horseradish adds a unique kick, while the homemade gravy ties everything together beautifully. It's a classic recipe that brings warmth and satisfaction to the table.
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Ingredients
boneless beef chuck1 1/2lb
Oil1tbsp- Salt
Pepper
Prepared Horseradish5tbsp
Mini/Fingerling Potatoes cut in half8
Large carrots peeled and cut into chunks2
Boiling Onions peeled or 1 large White Onion peeled and cut into chunks8
Celery stalks sliced2
Water (with Beef or Vegetable Bullion added if desired)1cup
Cold Water1/2cup
Flour1/4cup- Beef Bullion1/4tsp
- Browning Sauce1/4tsp
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Nutrition (per serving)
Calories
290.0kcal (14.5%)
Protein
25.6g (51.26%)
Carbs
5.6g (2.05%)
Sugars
0.6g (1.26%)
Healthy Fat
11.1g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
How to make New England Pot Roast for Two
- Step 1
Add oil to a sauté pan on high heat. Salt and pepper the beef and sear till it develops a deep brown crust on each side, then remove from the pan. About a minute or three on each side.
- Step 2
Line a crockpot with sliced celery to create a rack for the meat to cook on. This allows the meat to cook evenly.
- Step 3
Spread horseradish over all sides of the beef and place it on the celery in the crockpot.
- Step 4
Add 1 cup of water mixed with bullion to the crockpot, cover, and cook for 1 hour and 15 minutes on high.
- Step 5
Add potatoes, carrots, and onions to the crockpot. Cover and cook for an additional 1 hour or until beef and vegetables are tender.
- Step 6
Remove beef and vegetables to a bowl; keep warm.
- Step 7
To make the Gravy, pour 2 cups of broth from the crockpot, skimming excess fat, into a sauce pot at medium heat. If needed, add enough water to the broth to measure 2 cups.
- Step 8
In a tightly covered container, shake 1/2 cup cold water and the flour to combine; gradually stir into the broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Add beef bullion and browning sauce. Season with salt and pepper to taste,
- Step 9
Return beef and vegetables to the crockpot, add gravy, and set to warm.
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Nutrition (per serving)
Nutrition (per serving)
Calories
290.0kcal (14.5%)
Protein
25.6g (51.26%)
Carbs
5.6g (2.05%)
Sugars
0.6g (1.26%)
Healthy Fat
11.1g
Unhealthy Fat
8.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Many different bullions can be substituted for different flavors.
Use fresh horseradish for a stronger flavor if available.
Skim excess fat from the broth before making the gravy to ensure a smoother texture.
FAQS
Can I use a different cut of beef?
Yes, you can use other cuts like brisket or bottom round, but cooking times may vary.
Can I make this recipe without a crockpot?
Yes, you can use a Dutch oven or a large pot and cook it on low heat on the stovetop or in the oven.
Can I substitute horseradish?
If you don't like horseradish, you can use Dijon mustard or omit it entirely.
How can I thicken the gravy if it's too thin?
You can mix a little more flour with cold water and gradually add it to the gravy while stirring.
Can I add other vegetables?
Yes, you can add vegetables like parsnips or turnips for additional flavor and variety.
Jana M Greene
(@greeneappleseed)
I love good food! That means I want to still have good food when on a budget, or cooking for two. Over the years I've learned many ways of utilizing ingredients on a weekly basis as to reduce waste as if my own kitchen was a restaurant.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia