Prep 50 mins
Cook 3 hrs 20 mins
Frugal New Englanders are credited with this method of tenderizing tough cuts of beef by "roasting" them in a deep pot filled with broth and vegetables. Other inexpensive cuts such as brisket, round, or rump can be substituted for the chuck roast.
- 1⁄2 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 lbs chuck roast
- 1⁄4 cup bacon drippings (rendered from about 1/4-pound bacon)
- 1 tablespoon vegetable oil
- 2 cups canned beef broth
- 2 cups water
- 2 garlic cloves, crushed through a press
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 small boiling potatoes, peeled and quartered (about 1 1/4 pounds)
- 2 -3 medium turnips, peeled and quartered (about 1 1/4 pounds white turnips)
- 4 -6 medium carrots, cut into 2-inch lengths
- 1⁄4 cup parsley
- In a small bowl, combine the flour, salt, and pepper. Coat the roast with the seasoned flour, tapping off any excess. Reserve the remaining dredging flour.
- In a Dutch oven or flame-proof casserole, heat the bacon drippings and the oil over medium heat. Add the roast and brown evenly, turning to color all sides, about 30 minutes. Add more oil, if necessary, to prevent sticking.
- Add the beef broth, water, garlic, thyme, and bay leaf. Reduce the heat to low, cover, and simmer for 2 to 2 1/2 hours, turning the roast occasionally.
- Add the potatoes, turnips, and carrots, and simmer, covered, until the meat and vegetables are tender, about 30 to 40 minutes longer.
- Remove the meat and vegetables from the Dutch oven; place on a large platter and cover loosely with foil to keep warm. Discard the bay leaf.
- Slowly whisk 1 cup of the pot roast liquid into the reserved dredging flour. Place the Dutch oven over medium-high heat and whisk in the flour mixture. Bring the gravy to a boil and boil until thickened, 2 to 3 minutes. Stir in parsley.
- Slice the pot roast and serve with the vegetables and gravy.