The Gourmet Butcher's New England Boiled Beef Dinner
By: Cole Ward - The...
Published: Friday, May 13, 2011 - 1:45am

Ingredients




4 pounds and a half pot roast, preferably Chuck or Shoulder (with the bone in, if possible); if not, then boneles
1 piece large onion cut into about 8;
10 inches fresh carrots, about 1.5 to 2 long;
10 small to medium potatoes, washed and peeled;
2 inches medium turnips cut into 1.5 to 2 chunks;
1 inch medium cabbage cut into 3 to 4 chunks;
1/2 teaspoon of Kosher salt;
1 teaspoon pepper;
1/2 cup red wine (drink the rest of the bottle);
1 cup water or beef broth (broth is better)

Preparation

1 Brown the meat on all sides. 2 Deglaze the pan with the red wine. 3 Place all the ingredients into a large roasting pan. 4 Sprinkle with the salt and pepper. 5 Cover and cook in a 300 degree F oven for 3 ½  to 4 hours. 6 Check periodically to make sure you have enough liquid… if not, add a bit of beef broth. 7 Serve – and remember to use the stew broth on your potatoes