Friday, August 26, 2011

Liberty Tree Tavern: New England Pot Roast Recipe

Liberty Tree Tavern: New England Pot Roast
 *serves 4-6


3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon garlic, minced
2 cups carrots, peeled and diced
1 cup onion, diced
2 stalks celery, diced
1 teaspoon thyme
2 cups button mushrooms, sliced
5-6 pound beef chuck roast
4 cups beef broth
2 (15 ounce) cans, diced tomatoes
1 cup Burgundy wine
1 pouch/packet brown gravy mix
salt and pepper, to taste


   In a large stockpot, add butter and brown meat on all sides. After browning, remove roast and set aside. Reduce heat to medium and add flour to pan drippings. Stir continuously forming a roux. Add the burgundy wine, beef stock, brown gravy mix, canned tomatoes, diced carrots, celery, onions and mushrooms. Bring to a boil and let vegetables cook 8-10 minutes.

   Reduce heat to low. Add in thyme, salt and pepper. Replace the meat back into the pot, cover, and let simmer for 1 hour. Meat will be tender and sauce will be thick. Serve over a mound of freshly made mashed potatoes.

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