Sheree's New England Pot Roast

New England Pot Roast  

This the perfect one-dish family dinner.  Kids love it because the meat is very tender, adults love the complexity of the flavors, and most importantly, the cook loves it because you just throw everything in the crock pot and leave it alone for ten hours.  

When you prep the vegetables, cut the onions very thick, so the roast can rest on top of them.  This keeps the meat from sitting directly on the bottom of the pot, so the heat and flavors circulate evenly.    And I have to confess:  I don’t particularly like turnip.  I find it very bitter, but my family is from Nova Scotia where turnip is very common.  So, I like the flavor it infuses into the pot roast, even if I don’t eat the actual turnip.

Use any combination of the following root vegetables, cut to large cubes:
Carrots
Parsnips
Squash
Turnip
White Onion
Celery
Celery root
Potatoes

4 to 5 pound chuck roast
Salt and pepper to taste
Canned tomatoes
1 cup beef stock
½ cup red wine, medium to dry

Herbs:
fresh rosemary
fresh thyme
bay leaf
fresh parsley
4 garlic cloves, whole

Instructions

1. Peel and cut vegetables.  Place onions in first.
2. Place beef into crock pot or slow cooker and season with salt and pepper.
3. Place all vegetables into pot around beef until. If they rise above rim do not worry as the lid will settle as the pot roast cooks.
4. Add beef broth and wine, top with fresh herbs and place cover on top.
5. Set crock pot or slow cooker on medium heat for hours.

Remove cover, place vegetables into bowl, and remove and cut beef. Place on a platter or make individual servings, being sure to use some of the liquid broth for added flavor.

Serve with crusty bread for dipping. Enjoy!