New England Pot Roast

Ingredients

• 2.5 pounds (1.1 kg) chuck roast 2.5 pounds (1.1 kg) chuck roast
• 2 tablespoons (30 ml) vegetable oil 2 tablespoons (30 ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 carrots, peeled and cut into chunks 4 carrots, peeled and cut into chunks
• 4 potatoes, peeled and cut into chunks 4 potatoes, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks 2 parsnips, peeled and cut into chunks
• 2 cups (470 ml) beef broth 2 cups (470 ml) beef broth
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon (5 ml) dried thyme 1 teaspoon (5 ml) dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   Season the chuck roast generously with salt and pepper.
3. 3.
   Heat the vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat.
4. 4.
   Sear the chuck roast on all sides until browned. Remove the roast from the pot and set aside.
5. 5.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
6. 6.
   Add the carrots, potatoes, parsnips, beef broth, red wine, bay leaves, and dried thyme to the pot. Stir well to combine.
7. 7.
   Return the seared chuck roast to the pot, nestling it among the vegetables.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Allow the stew to cook for approximately 3 to 4 hours, or until the meat is fork-tender.
10. 10.
    Once cooked, remove the pot from the oven and discard the bay leaves.
11. 11.
    Transfer the chuck roast to a cutting board and shred it into bite-sized pieces using two forks.
12. 12.
    Return the shredded meat to the pot and stir to combine with the vegetables and broth.
13. 13.
    Season with additional salt and pepper if needed.
14. 14.
    Serve the New England Pot Roast hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Chuck roast — For the best results, choose a well-marbled chuck roast. The marbling ensures a tender and flavorful meat after slow cooking.
• Red wine — Use a dry red wine such as Cabernet Sauvignon or Merlot to enhance the richness of the stew.
• Parsnips — Make sure to peel the parsnips before adding them to the stew, as the skin can be tough and bitter.

Tips & Tricks

• For a deeper flavor, sear the chuck roast until it develops a rich brown crust.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot during the last 30 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to meld.

Serving advice

New England Pot Roast is best served hot, accompanied by crusty bread or mashed potatoes. The tender meat and flavorful vegetables can be enjoyed as a complete meal on its own.

Presentation advice

To enhance the presentation, garnish the stew with a sprinkle of fresh parsley. Serve it in a rustic, oven-safe pot or individual bowls for a cozy and inviting look.