New England Boiled Dinner
Don't tell anyone that you actually simmered this dish and you can still call it a “boiled” dinner.
INGREDIENTS | SERVES 8
- 2 teaspoons butter or vegetable oil
- 1 3-pound boneless beef round rump roast
- 2 10 ¾-ounce cans condensed onion soup
- 1 teaspoon prepared horseradish
- 1 bay leaf
- 1 clove garlic, minced
- 6 large carrots, peeled and cut into 1-inch pieces
- 3 rutabagas, diced
- 4 large russet or red potatoes, peeled or unpeeled, and diced
- 1 2-pound head of cabbage, cut into 8 wedges
- ½ cup water
- ¼ cup all-purpose flour
Bring the butter or oil to temperature in a Dutch oven over medium-high heat. Add the roast; brown on all sides. Add the soup, horseradish, bay leaf, and garlic. Bring to a simmer; lower the heat, cover, and cook for 2 hours.
Add the carrots and rutabagas; cover and cook for 30 minutes.
Add the potatoes and stir into the broth; add the cabbage wedges as a layer on top. Cover and cook for an additional 30 minutes, or until the cabbage is done.
Transfer the meat and vegetables to a serving platter; keep warm. Mix the water and flour together; strain out any lumps and add the mixture to the meat juices in the pan. Increase the heat to medium.
When the juices in the pan reach a high simmer, whisk in the water and flour mixture. Continue to cook and stir for 5 minutes, or until the juices are thickened. Serve the resulting gravy alongside or over the meat and vegetables.