New England Pot Roast

New England pot roast or Yankee pot roast is a traditional meat dish originating from New England. It consists of a roast that's cooked in a pot. It's usually first seared, then simmered in liquid with spices and herbs. Near the end of cooking, vegetables are added to the pot for extra flavor. It's important to carefully brown the meat first in order to get a rich gravy. Tough cuts are ideal for braising because they're rich in connective tissue and marbled fat, which converts to gelatin when slowly simmered, producing tender meat and silky gravy. The traditional version is usually prepared with a combination of beef chuck roast, onions, beef stock, carrots, celery, onions, bay leaves, thyme, oil, salt, and pepper. When served, the meat is sliced or pulled apart into chunks, and it's then arranged on a plate with the vegetables, while the sauce is spooned over the dish. It's recommended to serve New England pot roast with mashed potatoes on the side.