New England Boiled Dinner

I don’t know why this turned out so well, such a basic dish we’ve made a gajillion times, but something really clicked with how it came together this weekend.    

It doesn't get much more traditional than this - although I must send apologies up to my hardscrabble Yankee forebears who wouldn't know a juniper berry from Adam's off ox.  Let not thy heart be troubled by the amount of horseradish, for it melloweth over the long cooking time.

New England Boiled Dinner

1 3-lb boneless chuck roast, rolled and tied

1 tablespoon minced garlic

2 tablespoons prepared horseradish

6 juniper berries

1 large bay leaf

½ teaspoon dried rosemary

6 medium red potatoes, cut in eighths

4 carrots, peeled and cut into 1 ½” chunks

4 yellow onions, peeled & quartered

1-2 tablespoons beef base or bouillon

4 tablespoons flour combined with 6 tablespoons cold water (approximately)

Salt & pepper to taste

Place the roast in a Dutch oven and add water to come about halfway up the sides of the roast.  Add the garlic, horseradish, juniper berries, bay leaves and rosemary.  Cover and simmer over low heat, turning the roast once or twice to keep the top from drying out, until meat is tender, about two hours.

Add the potatoes, carrots and onions, tucking them down in the liquid around the sides of the roast.  Cover and simmer another 45 minutes or until the vegetables are tender.  Remove roast to a warm platter and tent with foil.  Using a slotted spoon, remove the vegetables to a warm bowl and cover to keep warm.  Pick out the bay leaf and juniper berries if you can find them; warn your dinner companions if you can’t.

Increase heat to high.  Stir beef base into broth – start with the smaller amount and taste as you go – and bring to a boil.  Correct seasonings.  

In a small jar or covered container, shake the flour and water together until blended.  Whisk the flour mixture into the boiling broth (pour through a wire mesh strainer to catch any lumps), and continue stirring until thickened.

Slice the roast thinly and serve with the vegetables, with a generous helping of gravy over all.

6 servings