New England Pot Roast
- nonstick cooking spray
- 6 pounds beef chuck roast, fat removed or trimmed
- 6 cups baby carrots, raw
- 3 yellow onion(s), quartered
- 3 cups celery in 3-inch pieces
- 12 red potatoes, halved
- 6 2-inch cabbage wedges
- 3⁄4 cup dried onion flakes
- 1⁄4 cup plus 2 tablespoons apple cider vinegar
- 3 bay leaf (leaves)
- 1⁄4 cup plus 2 tablespoons olive oil
- 2 tablespoons plus 1⁄4 cup store-bought horseradish
- 9 cups beef broth
- 1 1⁄2 teaspoons kosher salt
- 1 1⁄2 teaspoons black pepper
Instructions:
Nothing beats a slow-cooked meal, especially when it doesn’t require you to be in the kitchen all day. Assemble the ingredients for this pot roast in the crockpot in the morning, and by that evening, your kitchen will be filled with the unmistakable aroma of this beloved dish.
- Spray one (three) roasting pan(s) with nonstick cooking spray.
- Putting the dinner together
- Place the chuck roast in the prepared roasting pan(s) or in a crockpot. If you are preparing a triple batch, place the remaining roasts into each of two resealable freezer bags. Add the remaining ingredients to the roasting pan or the crockpot and the resealable freezer bags.
- For dinner tonight
- Preheat the oven to 325°F. Cover the roasting pan with foil and bake for 2 to 3 hours, or slow-cook in your crockpot on low heat for 6 to 8 hours, until the meat pulls apart easily with a fork.