This week Chef Ken Cmar, longest standing CeL employee, owner of Wonderdrug Records, fisherman, canning enthusiast, and all around great guy shares his thoughts on a ONCE a Week dish loved throughout New England.
This week's hearty New England fare is Yankee Pot Roast, one of my personal favorites.
According to the Encyclopedia of American Food and Drink, the term "pot roast" in print dates back to 1881. It is an adaption of the classic New England Boiled Dinner, which features cured, or "corned" beef. Unlike it's salty inspiration, pot roast relies on a rich gravy for flavor.
The debate over whether to cook the traditional root veggie side along with the beef, or to roast them separately is a tricky one. The flavor the veggies absorb while cooking in the gravy sure is nice, but as different vegetables cook at different rates, the texture can be compromised. We've taken the stance of tossing the veggies in some reserved beef fat and butter, some simple herbs, and roasted them separately. This way we can assure they are all cooked perfectly.
We suggest reheating your pot roast and veggies slowly in its gravy, serve with our mashed potatoes, and pour that gravy over the whole thing! It’s a Quintessential New England supper, enjoy!