New England Style Pot Roast

New England Style Pot Roast Recipe

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Prep: 30 mins
Cook: 9 hrs
Total: 9 hrs 30 mins
Servings: 10 servings
Yield: 1 pot roast
Nutrition Facts (per serving)
104 Calories
4g Fat
13g Carbs
5g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 104
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 12%
Cholesterol 18mg 6%
Sodium 496mg 22%
Total Carbohydrate 13g 5%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 5g
Vitamin C 50mg 250%
Calcium 84mg 6%
Iron 1mg 4%
Potassium 405mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious New England-style pot roast recipe is a favorite all-around meal that is made in a crock pot or slow cooker. The addition of cabbage, carrots, and onions really add to the savory flavors within the dish, while the sauce offers the tangy taste of horseradish.

The best cut of roast for a pot roast dinner is typically a chuck roast, as it is fall-apart tender and easy to shred. You can also use a top or bottom round roast, which is a leaner piece of meat.

Perfect for those cool fall and winter days, enjoy this roast as is with the veggies and sauce, or add in a side of mashed potatoes and some homemade dinner rolls. Just make sure to put a well in the potatoes to put some of the sauce in.  


For the Roast:

  • 1 (3- to 4-pound) pot roast

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 medium onions, cut into quarters

  • 1 bay leaf

  • 2 teaspoons vinegar

  • 5 cups water

  • 1 stalk celery, cut into 8 chunks

  • 4 carrots, cut into quarters

  • 1 small cabbage, wedged

For the Sauce:

  • 3 tablespoons unsalted butter

  • 1 tablespoon dried minced onion

  • 2 tablespoons flour

  • 1 1/2 cups reserved beef broth

  • 1 tablespoon prepared horseradish

  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients.

  2. Sprinkle pot roast with salt and pepper.

  3. Place onions in the slow cooker; place roast over the onions.

  4. Add bay leaf, vinegar, and water.

  5. Cover and cook on low for 5 to 7 hours or until the roast is tender. About 30 minutes before done, cook carrots, celery, and cabbage wedges in boiling salted water until just tender. Remove meat and switch to high setting.

  6. Add cooked carrot, celery, and cabbage wedges to the liquids in the crock pot; cover and cook on high for about 15 to 25 minutes or until vegetables are done.

  7. Meanwhile, melt butter in the saucepan.

  8. Stir in instant onion and flour.

  9. Drain 1 1/2 cups of broth out of a cooking pot.

  10. Pour broth, horseradish, and salt into the saucepan.

  11. Cook over low heat, stirring constantly, until thickened and smooth.

  12. Serve sauce over the roast, with vegetables.


  • Make your own horseradish or grab some already prepared from the store.
  • When carving the roast, place it on a cutting board and slice it against the grain.

Recipe Variations

  • If you don't like horseradish, and some people don't, feel free to omit it from the sauce.
  • Add in some garlic along with the onions before putting the roast in the slow cooker.