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Recipe(tried): Brrrr...Pot Roast For A Chilly Night!! - New England-Style Pot Roast

Main Dishes - Beef and Other Meats
Good Morning!

Brrrr..it's chilly today in Central Florida and I love my cold weather!! I was just watching some gorgeous pics on the Today Show of Central Park blanketed in snow. What memories that brings of my childhood....pure bliss!!

Pot Roast is such comfy food to me and this particular recipe called New England Pot Roast is just about the most delicious one I have ever made. Perfect for cold weather....and we will have it til Thursday.

I hope you get to try it out and you will see what I mean....

Happy Cooking!! Gina

NEW ENGLAND STYLE POT ROAST
Serves 4-6

1 med. onion, chopped
3 garlic cloves, chopped
3/4 lbs. carrots, sliced
1/2 lb. turnips, peeled and sliced
1/2 lb. parsnips, peeled and sliced
6 oz. mushrooms, sliced
3-inch sliced piece of ginger, minced
1 (28 oz.) can whole tomatoes
3 lb. boneless beef chuck roast
2 tbsp. olive oil
3/4 cup Tawney Port
3/4 cup dry red wine
2 cups beef or veg. broth
2 tbsp. worcestershire sauce
1 tbsp. brown sugar
3 bay leaves
1 tsp. oregano
1 tsp. thyme
3 tbsp. cornstarch
3 tbsp. water

Drain and chop tomatoes. Pat meat dry and season with salt and pepper. Brown roast in heavy kettle. Tranfer roast to a platter. In kettle, add onions, cook til golden. Add garlic, cook 1 mt. Add Port and wine, scraping the brown bits up. Stir in broth, worcestershire sauce, brown sugar, ginger, tomatoes and spices. Bring to a boil, add meat and veggies. Bring heat down to simmer and simmer covered for 3 hours. Turn roast after 1 1/2 hours. Transfer the roast to platter, let stand for 10 mts. In a small bowl, combine the cornstarch and water, stir in to the sauce to thicken. Cut roast into 1/2-inch slices and arrange on a platter, spoon veggies around and sauce over.
MsgID: 088026
Shared by: Gina, Fla
Board: What's For Dinner? at Recipelink.com
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